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1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti

机译：1-辛醇，卡门氏青霉菌孢子萌发的自抑制剂

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摘要

Penicillium camemberti is a technologically relevant fungus used to manufacture mold-ripened cheeses. This fungal species produces many volatile organic compounds (VOCs) including ammonia, methyl-ketones, alcohols and esters. Although it is now well known that VOCs can act as signaling molecules, nothing is known about their involvement in P. camemberti lifecycle. In this study, spore germination was shown to be self-regulated by quorum sensing in P. camemberti. This phenomenon, also called "crowding effect", is population-dependent (i.e. observed at high population densities). After determining the volatile nature of the compounds involved in this process, 1-octanol was identified as the main compound produced at high-spore density using GC-MS. Its inhibitory effect was confirmed in vitro and 3 mM 1-octanol totally inhibited spore germination while 100 uM only transiently inhibited spore germination. This is the first time that self-inhibition of spore germination is demonstrated in P. camemberti. The obtained results provide interesting perspectives for better control of mold-ripened cheese processes.
机译：卡门培尔尼青霉菌（Penicillium camemberti）是一种与技术相关的真菌，用于生产霉菌化的奶酪。这种真菌会产生许多挥发性有机化合物（VOC），包括氨，甲基酮，醇和酯。尽管现在众所周知，VOC可以充当信号分子，但对其在卡门氏疟原虫生命周期中的参与还一无所知。在这项研究中，孢子萌发被证明是由卡门培尔霉的群体感应自我调节的。这种现象，也称为“拥挤效应”，与人口有关（即在高人口密度下观察到）。在确定此过程中涉及的化合物的挥发性后，使用GC-MS将1-辛醇鉴定为以高孢子密度生产的主要化合物。在体外证实了其抑制作用，3 mM 1-辛醇完全抑制了孢子萌发，而100 uM仅暂时抑制了孢子萌发。这是首次在卡门培尔霉中显示出自我抑制孢子萌发的作用。获得的结果为更好地控制发霉的干酪过程提供了有趣的观点。

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  • 来源
    《Food microbiology》 |2016年第8期|1-7|共7页
  • 作者

    Guillaume Gillot; Nicolas Decourcelle; Gaeelle Dauer; Georges Barbier; Emmanuel Coton; David Delmail; Jerome Mounier;

  • 作者单位

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Scologie Microbienne, ESIAB, Technopole Brest-Iroise, 29280, Plouzane, France;

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, IUT de Quimper, 2, Rue de L'Universite, 29200, Quimper, France;

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, IUT de Quimper, 2, Rue de L'Universite, 29200, Quimper, France;

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Scologie Microbienne, ESIAB, Technopole Brest-Iroise, 29280, Plouzane, France;

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Scologie Microbienne, ESIAB, Technopole Brest-Iroise, 29280, Plouzane, France;

    Universite de Rennes 1, UEB, UMR CNRS 6226 ISCR PNSCM, 2 Avenue Du Leon Bernard, 35043, Rennes, France;

    Universite de Brest, EA 3882 Laboratoire Universitaire de Biodiversite et Scologie Microbienne, ESIAB, Technopole Brest-Iroise, 29280, Plouzane, France ,EA 3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, Parvis Blaise Pascal, Technopole Brest-Iroise, 29280, Plouzane, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cheese; Quorum sensing; Penicillium camemberti; Germination; 1-Octanol;

    机译：起司;群体感应;卡门培尔尼青霉;发芽;1-辛醇;

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