Effect of bacterial volatiles on the mycelial growth of mushrooms

Orban, Axel; Jerschow, Jeanny Jaline; Birk, Florian; Suarez, Christian; Schnell, Sylvia; Rühl, Martin

doi:10.1016/j.micres.2022.127250

Cited by 10 publications

(8 citation statements)

References 79 publications

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“…Saidi et al (2016) isolated six strains of bacteria that could produce aroma from the fruiting body of C. cibarius , but it was unclear whether these bacteria were involved in the aroma synthesis of fungi. However, a similar situation has been demonstrated in Ascomycota such as truffles ( Splivallo et al, 2015 ; Orban et al, 2023 ). Typically, the volatile organic compounds (VOCs) in the odor components of mushrooms are the primary factors affecting odor characteristics ( Zhu et al, 2022 ).…”

Section: Introductionsupporting

confidence: 65%

“…However, not all VOCs are synthesized by mycorrhizal fungi themselves, and endofungal bacteria in their fruiting bodies may also be involved in aroma formation ( Splivallo and Ebeler, 2015 ; Saidi et al, 2016 ). In this process, bacteria can produce a variety of VOCs, and some VOCs have strong antibacterial activity ( Ghasemi et al, 2021 ; Orban et al, 2023 ), which may have an opposite role on bacterial diversity of the fruiting body. For instance, Ghasemi et al (2021) discovered that the VOCs produced by endofungal bacteria Pseudomonas sp.…”

Section: Discussionmentioning

confidence: 99%

“…Such VOCs are low-molecular-weight substances (up to 500 Da) with high vapor pressure and a low boiling point. These properties are conducive to VOCs being volatilized and diffused in soil and air, even over long distances ( Tyc et al, 2017 ; Orban et al, 2023 ). Consequently, VOCs are particularly suitable as signaling substances to assist mushrooms in being easily detected by animals or humans and completing their spore propagation strategy ( Vahdatzadeh et al, 2019 ; Ge et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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New perspective: Symbiotic pattern and assembly mechanism of Cantharellus cibarius-associated bacteria

et al. 2023

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Cantharellus cibarius, an ectomycorrhizal fungus belonging to the Basidiomycetes, has significant medicinal and edible value, economic importance, and ecological benefits. However, C. cibarius remains incapable of artificial cultivation, which is thought to be due to the presence of bacteria. Therefore, much research has focused on the relationship between C. cibarius and bacteria, but rare bacteria are frequently overlooked, and symbiotic pattern and assembly mechanism of the bacterial community associated with C. cibarius remain unknown. In this study, the assembly mechanism and driving factors of both abundant and rare bacterial communities of C. cibarius were revealed by the null model. The symbiotic pattern of the bacterial community was examined using a co-occurrence network. Metabolic functions and phenotypes of the abundant and rare bacteria were compared using METAGENassist2, and the impacts of abiotic variables on the diversity of abundant and rare bacteria were examined using partial least squares path modeling. In the fruiting body and mycosphere of C. cibarius, there was a higher proportion of specialist bacteria compared with generalist bacteria. Dispersal limitation dominated the assembly of abundant and rare bacterial communities in the fruiting body and mycosphere. However, pH, 1-octen-3-ol, and total phosphorus of the fruiting body were the main driving factors of bacterial community assembly in the fruiting body, while available nitrogen and total phosphorus of the soil affected the assembly process of the bacterial community in the mycosphere. Furthermore, bacterial co-occurrence patterns in the mycosphere may be more complex compared with those in the fruiting body. Unlike the specific potential functions of abundant bacteria, rare bacteria may provide supplementary or unique metabolic pathways (such as sulfite oxidizer and sulfur reducer) to enhance the ecological function of C. cibarius. Notably, while volatile organic compounds can reduce mycosphere bacterial diversity, they can increase fruiting body bacterial diversity. Findings from this study further, our understanding of C. cibarius-associated microbial ecology.

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Section: Introductionsupporting

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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New perspective: Symbiotic pattern and assembly mechanism of Cantharellus cibarius-associated bacteria

et al. 2023

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“…This is usually achieved by using culture membranes or segregated Petri dishes ( Bogdanowicz and Lu, 2013 ) and it is the ideal setting to determine if physical contact is mandatory for the metabolic induction, as well as to check the role volatile compounds might play in the interaction. Orban and co-workers have recently shown how the use of bi-plates enabled the study of bacterial volatiles on the mycelial growth of mushrooms, identifying the VOC 2,5-diisopropylpyrazine as the main promotor of fungal growth when the bacteria Paenibacillus peoriae strain M48F was co-culture with Pleurotus species ( Orban et al, 2023 ).…”

Section: Setting Up a Co-culture Experimentsmentioning

confidence: 99%

“…However, due to the complexity of the isolated compounds and their unknown nature, proper identification of the induced metabolites often requires the use of complementary spectroscopic tools, such as MS/MS, 1D and 2D Nuclear Magnetic Resonance spectroscopy ( Angell et al, 2006 ; Wang et al, 2013 ; Gerke et al, 2022 ). In the case of VOCs, the profiles are usually obtained by headspace trapping using static or dynamic techniques, and chemical analysis is conducted by gas chromatography–mass spectrometry analysis ( Brasch et al, 2014 ; Orban et al, 2023 ). Recently, Brasch and co-workers showed by enantioselective GC–MS that the isolated compounds were stereochemically pure ( Brasch et al, 2014 ).…”

Section: Setting Up a Co-culture Experimentsmentioning

confidence: 99%

Enhancing chemical and biological diversity by co-cultivation

Selegato

Castro‐Gamboa

2023

Front. Microbiol.

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In natural product research, microbial metabolites have tremendous potential to provide new therapeutic agents since extremely diverse chemical structures can be found in the nearly infinite microbial population. Conventionally, these specialized metabolites are screened by single-strain cultures. However, owing to the lack of biotic and abiotic interactions in monocultures, the growth conditions are significantly different from those encountered in a natural environment and result in less diversity and the frequent re-isolation of known compounds. In the last decade, several methods have been developed to eventually understand the physiological conditions under which cryptic microbial genes are activated in an attempt to stimulate their biosynthesis and elicit the production of hitherto unexpressed chemical diversity. Among those, co-cultivation is one of the most efficient ways to induce silenced pathways, mimicking the competitive microbial environment for the production and holistic regulation of metabolites, and has become a golden methodology for metabolome expansion. It does not require previous knowledge of the signaling mechanism and genome nor any special equipment for cultivation and data interpretation. Several reviews have shown the potential of co-cultivation to produce new biologically active leads. However, only a few studies have detailed experimental, analytical, and microbiological strategies for efficiently inducing bioactive molecules by co-culture. Therefore, we reviewed studies applying co-culture to induce secondary metabolite pathways to provide insights into experimental variables compatible with high-throughput analytical procedures. Mixed-fermentation publications from 1978 to 2022 were assessed regarding types of co-culture set-ups, metabolic induction, and interaction effects.

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Effect of fruiting-related genes on the formation of volatile organic compounds in the mushroom Schizophyllum commune

Orban,

Schwab,

Lugones

et al. 2023

Mycol Progress

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In fungi, little is known about connections between volatile organic compound (VOC) formation and developmental stages that are amongst others triggered by fruiting-related genes (FRGs). We analysed the volatilomes of Schizophyllum commune during different developmental stages in a variety of FRG-deletion strains and wild-type strains. The deletion strains Δtea1Δtea1, Δwc-2Δwc-2 and Δhom2Δhom2 were unable to develop fruiting bodies, and Δfst4Δfst4 formed only rudimentary fruiting body structures. Early developmental stages of these strains were dominated by esters, including methyl 2-methylbutanoate, ethyl 2-methylbutanoate, isobutyl 2-methylpropionate, and 2-methylbutyl acetate, of which the last three were not found in the headspace (HS) of the wild-type samples. Compared to the wild type, in the HS of hom2con samples, that are able to form fruiting bodies, methyl 2-methylbutanoate was the most abundant substance at early stages (68–81% of the total peak area). In contrast to fruiting body forming strains, Δtea1Δtea1, Δwc-2Δwc-2, Δhom2Δhom2 and Δfst4Δfst4 showed less sesquiterpenes in the HS. However, the sesquiterpenes found in the HS of FRG-deletion strains, namely, (E)-nerolidol, δ-cadinene, L-calamenene, α-bisabolol and β-bisabolene, were not present in hom2con or wild-type strains that mainly formed fruiting bodies and barely mycelium. Several sesquiterpenes, including α-guaiene, chamigrene and γ-gurjunene, were only found in presence of fruiting bodies. Our results show remarkable connections between FRGs, fruiting body development and VOC production in S. commune, especially counting for sesquiterpenes. Future studies are needed to reveal whether FRGs directly regulates VOC formation or indirectly by changing the phenotype.

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Effect of bacterial volatiles on the mycelial growth of mushrooms

Cited by 10 publications

References 79 publications

New perspective: Symbiotic pattern and assembly mechanism of Cantharellus cibarius-associated bacteria

New perspective: Symbiotic pattern and assembly mechanism of Cantharellus cibarius-associated bacteria

Enhancing chemical and biological diversity by co-cultivation

Effect of fruiting-related genes on the formation of volatile organic compounds in the mushroom Schizophyllum commune

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