Inter‐kingdom signaling — symbiotic yeasts produce semiochemicals that attract their yellowjacket hosts

Babcock, Tamara; Borden, John H.; Gries, Regine; Carroll, Cassandra; Lafontaine, Jean Pierre; Moore, Margo M.; Gries, Gerhard

doi:10.1111/eea.12752

Cited by 13 publications

(11 citation statements)

References 62 publications

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“…In addition to ethyl acetate, 10 esters were unique for the volatile blends of H. uvarum yeasts; these compounds originated from amino acid synthesis and degradation pathways [66]. Prevalence of esters in volatile blends of H. uvarum has been reported in previous studies [70,71]; however, ethanol being the third largest component of the blend in our experiments, has not been determined by Babcock et al [71] or Piper et al [70]. High production of ethanol, 3-methylbutanol, 2-phenylethanol, ethyl acetate, and 3-methylbutyl acetate were reported for M. pulcherrima and A. pullulans yeasts [15].…”

Section: Discussionmentioning

confidence: 87%

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

et al. 2020

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Sea buckthorn, Hippophae rhamnoides L., has considerable potential for landscape reclamation, food, medicinal, and cosmetics industries. In this study, we analyzed fungal microorganism populations associated with carposphere of sea buckthorn harvested in Lithuania. An amplicon metagenomic approach based on the ITS2 region of fungal rDNA was used to reveal the ripening-affected fungal community alterations on sea buckthorn berries. According to alpha and beta diversity analyses, depending on the ripening stage, sea buckthorn displayed significantly different fungal communities. Unripe berries were shown to be prevalent by Aureobasidium, Taphrina, and Cladosporium, while ripe berries were dominated by Aureobasidium and Metschnikowia. The selected yeast strains from unripe and mature berries were applied for volatile organic compounds identification by gas chromatography and mass spectrometry techniques. It was demonstrated that the patterns of volatiles of four yeast species tested were distinct from each other. The current study for the first time revealed the alterations of fungal microorganism communities colonizing the surface of sea buckthorn berries at different ripening stages. The novel information on specific volatile profiles of cultivable sea buckthorn-associated yeasts with a potential role in biocontrol is important for the development of the strategies for plant cultivation and disease management, as well as for the improvement of the quality and preservation of the postharvest berries. Management of the fungal microorganisms present on the surface of berries might be a powerful instrument for control of phytopathogenic and potentially antagonistic microorganisms affecting development and quality of the berries.

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Section: Discussionmentioning

confidence: 87%

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

et al. 2020

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“…Lachancea thermotolerans and its semiochemicals, respectively, also attract several species of North American yellowjackets (Hymenoptera: Vespidae) [54,55] and the green lacewing, Chrysoperla comanche (Stephens) [56]. When grown and aerated on grape juice agar, L. thermotolerans produced 20 odorants which, when field-tested as a synthetic blend, attracted Western yellowjackets, Vespula pensylvanica [54].…”

Section: Discussionmentioning

confidence: 99%

Nectar-dwelling microbes of common tansy are attractive to its mosquito pollinator,Culex pipiensL

Peach

Carroll

Meraj

et al. 2020

Preprint

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Background: There is widespread interkingdom signalling between insects and microbes. For example, microbes found in floral nectar may modify its nutritional composition and produce odorants that alter the floral odor bouquet which may attract insect pollinators. Mosquitoes consume nectar and can pollinate flowers. We identified microbes isolated from nectar of common tansy, Tanacetum vulgare, elucidated the microbial odorants, and tested their ability to attract the common house mosquito, Culex pipiens. Results: We collected 18 microbial isolates from T. vulgare nectar, representing at least 12 different taxa which we identified with 16S or 26S rDNA sequencing as well as by biochemical and physiological tests. Three microorganisms (Lachancea thermotolerans, Micrococcus lactis, Micrococcus luteus) were grown on culture medium and tested in bioassays. Only the yeast L. thermotolerans grown on nectar, malt extract agar, or in synthetic nectar broth significantly attracted C. pipiens females. The odorant profile produced by L. thermotolerans varied with the nutritional composition of the culture medium. Surprisingly, all three microbes grown separately, but presented concurrently, attracted fewer C. pipiens females than L. thermotolerans by itself. Conclusions: Floral nectar of T. vulgare contains various microbes whose odorants contribute to the odor profile of inflorescences. In addition, L. thermotolerans produced odorants that attract Cx. pipiens females. As the odor profile of L. thermotolerans varied with the composition of the culture medium, we hypothesize that microbe odorants inform nectar-foraging mosquitoes about the availability of certain macro-nutrients which, in turn, affect foraging decisions by mosquitoes.

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“…In North American yellowjacket wasps (Hymenoptera, Vespidae), two species of fungi produce VOCs that attract conspecific individuals. Hanseniaspora uvarum and Lachancea thermotolerans were attractive to three species of yellowjacket wasps (V. pensylvanica, V. germanica, and V. alascensis) when grown on grape juice-infused yeast peptone dextrose (YPD) agar [38]. Gas chromatography-mass spectrometry analysis revealed that ethyl acetate (only H. uvarum), phenylethyl acetate, isoamyl acetate, 2-phenylethyl alcohol, isoamyl alcohol, and 2-methyl-butanol were the most abundant headspace volatiles produced by these yeasts.…”

Section: Bacteria and Eusocial Insect Communicationmentioning

confidence: 99%

“…Gas chromatography-mass spectrometry analysis revealed that ethyl acetate (only H. uvarum), phenylethyl acetate, isoamyl acetate, 2-phenylethyl alcohol, isoamyl alcohol, and 2-methyl-butanol were the most abundant headspace volatiles produced by these yeasts. This information was instrumental to formulate a synthetic blend that was proven to be effective in attracting V. pensylvanica, but not the other yellowjacket species [38].…”

Section: Bacteria and Eusocial Insect Communicationmentioning

confidence: 99%

Bacterial Semiochemicals and Transkingdom Interactions with Insects and Plants

Calcagnile

Tredici

Talà

et al. 2019

Insects

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A peculiar feature of all living beings is their capability to communicate. With the discovery of the quorum sensing phenomenon in bioluminescent bacteria in the late 1960s, it became clear that intraspecies and interspecies communications and social behaviors also occur in simple microorganisms such as bacteria. However, at that time, it was difficult to imagine how such small organisms—invisible to the naked eye—could influence the behavior and wellbeing of the larger, more complex and visible organisms they colonize. Now that we know this information, the challenge is to identify the myriad of bacterial chemical signals and communication networks that regulate the life of what can be defined, in a whole, as a meta-organism. In this review, we described the transkingdom crosstalk between bacteria, insects, and plants from an ecological perspective, providing some paradigmatic examples. Second, we reviewed what is known about the genetic and biochemical bases of the bacterial chemical communication with other organisms and how explore the semiochemical potential of a bacterium can be explored. Finally, we illustrated how bacterial semiochemicals managing the transkingdom communication may be exploited from a biotechnological point of view.

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Inter‐kingdom signaling — symbiotic yeasts produce semiochemicals that attract their yellowjacket hosts

Cited by 13 publications

References 62 publications

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

Fungal Microbiota of Sea Buckthorn Berries at Two Ripening Stages and Volatile Profiling of Potential Biocontrol Yeasts

Nectar-dwelling microbes of common tansy are attractive to its mosquito pollinator,Culex pipiensL

Bacterial Semiochemicals and Transkingdom Interactions with Insects and Plants

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