Although the fermentation hypothesis of chemical recognition was proposed nearly a half-century ago (Albone et al. 1974; Gorman et al. 1974), detailed studies of how scent-gland dwelling bacteria produce social odors for their hosts have only recently been enabled by advances in microbiome analysis. Researchers are also beginning to consider the mechanisms by which the host animal’s biology regulates these microbiota to produce informative social odors. Genes of the major histocompatibility complex (MHC) are a prime candidate, as they are known to play a role in mate choice, to regulate bacterial communities, and to be detected by scent. Schubert et al.’s (2021) review of the complex ways in which the MHC can regulate bacteria is extremely timely, providing guidance for researchers initiating studies on this topic.

中文翻译：

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了解 MHC、微生物和气味之间的关系：对 Schubert 等人的评论。

尽管化学识别的发酵假说是在近半个世纪前提出的（Albone 等人，1974 年；Gorman 等人，1974 年），但直到最近才启用对气味腺体细菌如何为其宿主产生社会气味的详细研究。微生物组分析的进展。研究人员也开始考虑宿主动物的生物学调节这些微生物群以产生信息丰富的社会气味的机制。主要组织相容性复合体 (MHC) 的基因是主要候选者，因为它们在配偶选择、调节细菌群落和通过气味检测中发挥作用。Schubert 等人 (2021) 对 MHC 调节细菌的复杂方式的评论非常及时，为研究人员开始有关该主题的研究提供了指导。