A fungal scent from the cheese. (11th October 2020)

• Record Type: Journal Article
• Authors: Kovács, Ákos T.
• Is Part Of: Environmental microbiology. Volume 22:Number 11(2020)
• Page Start: 4524
• Page End: 4526
• Publication Date: 2020-10-11
• Subjects: Microbial ecology -- Periodicals; Environmental Microbiology -- Periodicals; 579.17
• DOI: 10.1111/1462-2920.15267
• Languages: English
• ISSNs: 1462-2912

Abstract

Summary: Assembly of microbial communities is shaped by various physical and chemical factors deriving from their environment, including other microbes inhabiting the certain niche. In addition to direct cell–cell contacts, primary and secondary metabolites impact the growth of microbial community members. Metabolites might act as growth‐promoting (e.g., cross‐feeding), growth‐inhibiting (e.g., antimicrobials) or signalling molecules. In multi‐species microbial assemblies, secreted metabolites might influence specific members of the community, altering species abundances and therefore the functioning of these microcosms. In the current issue, Cosetta and colleagues describe a unique volatile metabolite‐mediated cross‐kingdom interaction that shapes the cheese rind community assembly. The study paves the way of our understanding how fungus‐produced volatile compounds promote the growth of a certain bacterial genus, a principal connection between community members of the cheese rind.