Investigation of Associations of
 Yarrowia lipolytica
 ,
 Staphylococcus xylosus
 , and
 Lactococcus lactis
 in Culture as a First Step in Microbial Interaction Analysis

Mansour, S.; Bailly, Julie; Landaud, Sophie; Monnet, Christophe; Sarthou, Anne-Sophie; Cocaign‐Bousquet, Muriel; Léroy, Sabine; Irlinger, Françoise; Bonnarme, Pascal

doi:10.1128/aem.00228-09

Cited by 17 publications

(13 citation statements)

References 52 publications

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“…Indeed, various studies have used "omics" techniques to probe the changes that occur during BFIs at the subcellular level (25,94,167,231,235,259,281,352); for example, a recent study of the arbuscular mycorrhizal fungus Gigaspora margarita using combined proteomic and lipid metabolite profiling revealed that the presence of endobacteria had a significant impact on fungal physiology (331). Targeted approaches assessing the proteomic or transcriptomic responses of one BFI partner to molecules produced by the other also allow the testing of specific hypotheses relating to BFIs, such as responses to antibiotics (245,246).…”

Section: Consequences Of Bacterial-fungal Interactions For Participatmentioning

confidence: 99%

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

736

531

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SUMMARY Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.

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Section: Consequences Of Bacterial-fungal Interactions For Participatmentioning

confidence: 99%

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

736

531

View full text Add to dashboard Cite

show abstract

“…Recent studies have provided evidence of interdomain interactions between yeast and LAB cocultures (25–27). Although we found no indication that the addition of spoilage yeast affected LAB species diversity (and vice versa), LAB were detected earlier in olives containing the added P. kudriavzevii UCDFST 09-427.…”

Section: Discussionmentioning

confidence: 99%

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Zaragoza

Bendiks

Tyler

et al. 2017

mSphere

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Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting in pivotal changes to community structure and function.

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“…The results presented are from three independent ( n = 3) biological replicates, and statistical significance was determined by an unpaired two‐tailed Student's t ‐test. Data were normalized to the YlActin ( Yl β ‐Actin ) and LvActin ( Lv β ‐Actin ) reference genes (Table ) respectively (Leelatanawit, Klanchui, Uawisetwathana & Karoonuthaisiri, ; Mansour et al., ). The method used to analyse the data from real‐time PCR experiments corresponds to the relative quantification method, or

2^{- normalΔ normalΔ C_{T}}

method, where the ΔΔ C T value =

(false(C_{{normalT}_{1 Target}} - C_{{normalT}_{1 Reference}} false) - false(C_{{normalT}_{0 Target}} - C_{{normalT}_{0 Reference}} false))

(Livak & Schmittgen, ).…”

Section: Methodsmentioning

confidence: 99%

Production of specific dsRNA against white spot syndrome virus in the yeastYarrowia lipolytica

et al. 2017

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White spot syndrome virus (WSSV) is the most aggressive disease affecting cultured shrimp. One possibility to tackle it is by means of RNA interference (RNAi) induced by the presence of double-stranded RNA (dsRNA). Normally, dsRNA is a product of the cellular machinery to gene regulation, but it can be produced synthetically and introduced into specific tissues or cells and thereby induce RNAi. Although in vitro production of dsRNA is possible, this is high cost. An alternative is to produce dsRNA in vivo using biological systems such as bacteria or yeasts. In this regard, Yarrowia lipolytica offers distinctive advantages for dsRNA production. The objective was to develop a Y. lipolytica strain able to produce dsRNA-specific against WSSV and to evaluate its antiviral activity in the white leg shrimp Litopenaeus vannamei.From the 0.4 and 0.6 Kb fragments of the ORF89 gene, a dsRNA-ORF89-producing construct was built in the plasmid pJC410; the resulting construct (pARY410) was used to transform Y. lipolytica to drive the specific expression of dsRNA-ORF89.Yeast colonies positive to the WSSV-ORF89 gene were selected. The expression of dsRNA-ORF89 and RNAse III was measured being detected at 32 and 48 hr. Subsequently, the antiviral activity of dsRNA-ORF89 was tested in a WSSV challenge bioassay. The results showed survival in dsRNA-ORF89 shrimp (25%) compared to control organisms treated with total RNA from the yeast P01-AS harvested at 32 hr. In conclusion, Y. lipolytica is a convenient host to produce and deliver dsRNA-ORF89 able to protect WSSV-challenged shrimp. K E Y W O R D Santiviral, Litopenaeus vannamei, ORF89, RNAi, RNAse III

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Investigation of Associations of Yarrowia lipolytica , Staphylococcus xylosus , and Lactococcus lactis in Culture as a First Step in Microbial Interaction Analysis

Cited by 17 publications

References 52 publications

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Production of specific dsRNA against white spot syndrome virus in the yeastYarrowia lipolytica

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