In vitro studies in plant, soil, and human systems have shown that microbial volatiles can mediate microbe–microbe or microbe–host interactions. These previous studies have often used artificially high concentrations of volatiles compared to in situ systems and have not demonstrated the roles volatiles play in mediating community‐level dynamics. We used the notoriously volatile cheese rind microbiome to identify bacteria responsive to volatiles produced by five widespread cheese fungi. Vibrio casei had the strongest growth stimulation when exposed to all fungi. In multispecies community experiments, fungal volatiles caused a shift to a Vibrio‐dominated community, potentially explaining the widespread occurrence of Vibrio in surface‐ripened cheeses. RNA sequencing identified activation of the glyoxylate shunt as a possible mechanism underlying volatile‐mediated growth promotion and community assembly. Our study demonstrates how airborne chemicals could be used to control the composition of microbiomes and illustrates how volatiles may impact the development of cheese rinds.

中文翻译：

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真菌挥发物介导干酪皮微生物组的组装。

在植物，土壤和人体系统中进行的体外研究表明，微生物挥发物可以介导微生物与微生物或微生物与宿主之间的相互作用。与原位系统相比，这些先前的研究通常人为地使用了高浓度的挥发物，并且没有证明挥发物在介导社区级动态中发挥的作用。我们使用臭名昭著的挥发性干酪皮微生物组来鉴定对五种广泛的干酪真菌产生的挥发性物质有响应的细菌。当暴露于所有真菌时，干酪弧菌具有最强的生长刺激作用。在多物种社区实验中，真菌挥发物导致了向以弧菌为主的社区的转移，这可能解释了弧菌的广泛发生在表面熟化的奶酪中。RNA测序确定乙醛酸分流器的激活是潜在的挥发性介导的促进生长和群落组装的机制。我们的研究表明，如何使用空气中的化学物质控制微生物群落的组成，并说明挥发物如何影响干酪皮的发育。