Effects of volatile bacterial metabolites on the growth, sporulation and mycotoxin production of fungi

Abstract

Five toxigenic fungi were grown in the presence of pure cultures of a number of different bacteria. Alterations in the gaseous environment resulting from bacterial growth produced changes in the growth, sporulation and toxin production of the fungi. Different fungi varied in their response to any one bacterium, and different bacteria produced a variety of responses from each individual fungus. The growth, sporulation and toxin production of most fungi were normally inhibited by the presence of bacteria; in a few cases toxin production was stimulated. Toxin production was able to proceed in the absence of sporulation.The implications of bacterium-fungus interactions in certain environments are considered.

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

“…Higher CPA results measured from cheese could be considered as a consequence of tannin chemistry that allows conjugation with CPA (a tetradic indole acid/N-compound) to form stable linkages between carboxylic groups and amines, similarly to the protein–tannin complex reaction [ 40 ]. Additionally, the high temperature is advantageous for tannins chemical reactivity [ 25 ] and optimal for lactic acid bacteria (LAB) from cheese to be dominant in the microbial competition [ 41 ]. Accumulation in CH film at 25 °C may be attributed to the chemical properties of chitosan, possessing more free hydroxyl radicals [ 42 ] to continually interact with ( Figure 3 b).…”

Inhibition of Fungal Growth and Induction of a Novel Volatilome in Response to Chromobacterium vaccinii Volatile Organic Compounds

“…Soluble compounds can act as semiochemical signals within the soil if there is a continuous liquid interface connecting microbial communities, and if distances are not too great (Westhoff et al, 2017). In contrast, volatile compounds can act through discontinuous systems, or at greater distances (Barr, 1976;Stotzky et al, 1976;Effmert et al, 2012). There is a long history of observations indicating that plant and soil-associated bacteria produce inorganic and organic volatile compounds with antifungal activity (Dobbs and Hinson, 1953;Barr, 1976;Zygadlo et al, 1994;Zou et al, 2007;Effmert et al, 2012;Audrain et al, 2015;De Vrieze et al, 2015;Schmidt et al, 2016;Mülner et al, 2019), and that fungi produce antibacterial volatile organic compounds (VOCs) (Effmert et al, 2012;Werner et al, 2016).…”

“…In contrast, volatile compounds can act through discontinuous systems, or at greater distances (Barr, 1976;Stotzky et al, 1976;Effmert et al, 2012). There is a long history of observations indicating that plant and soil-associated bacteria produce inorganic and organic volatile compounds with antifungal activity (Dobbs and Hinson, 1953;Barr, 1976;Zygadlo et al, 1994;Zou et al, 2007;Effmert et al, 2012;Audrain et al, 2015;De Vrieze et al, 2015;Schmidt et al, 2016;Mülner et al, 2019), and that fungi produce antibacterial volatile organic compounds (VOCs) (Effmert et al, 2012;Werner et al, 2016). Over the past two decades, investigations into the production and biological activities of VOCs have resulted in a large catalog of compounds that are synthesized by soil microorganisms, often in intriguingly complex and dynamic combinations (Mackie and Wheatley, 1999;Fernando et al, 2005;Zou et al, 2007;Korpi et al, 2009;Insam and Seewald, 2010;Effmert et al, 2012;Penuelas and Terradas, 2014;Lemfack et al, 2017;Rajer et al, 2017;Schulz-Bohm et al, 2017;Yuan et al, 2017), though little is yet known about the semiochemical interactions that are mediated by VOCs, nor how those signals are transduced.…”

Distribution, production, analysis and effects of aflatoxin in animal tissues and effects of scirpene toxins on chicken embryos

“…Growth of other microorganisms may change available nutrients or produce volatile and/or nonvolatile end products which may stimulate, inhibit, detoxify or have no influence on growth of fungi or on mycotoxin production (Barr, 1976;Denizel et al, 1976;Stozky, 1972, 1973). Weckbach and Marth (1977) (Cole and Kirksey, 1971;Jarvis, 1971).…”