Scientists use cheese to study fungal antibiotics
Behold the microscopic power of cheese. The dairy product has been a dietary staple for generations, but it is also helping microbiologists better understand nature’s microbiomes. In a study published May 10 in the journal mBio, a team of researchers used cheese rinds to demonstrate how fungal antibiotics can influence how microbiomes develop.
[Related: Beehives are the honeypot for a city’s microbial secrets.]
Metabolites produced by fungi can improve human health. Some secrete penicillin, which is then purified and used as an antibiotic. For this study, scientists set out to better understand how fungi interact with the microbes living alongside them in microbial communities, with a particular focus on how fungi and bacteria’s relationship.
“My lab is interested in how fungi shape the diversity of microbial communities where they live. Fungi are widespread in many microbial ecosystems, from soils to our own bodies, but we know much less about their diversity and roles in microbiomes compared to more widely studied bacteria,” co-author and Tufts University microbiologist Benjamin Wolfe said in a statement. “To study the ecology of fungi and their interactions with bacteria, we use cheese rinds as a model microbial ecosystem to understand these basic biology questions.
Cheese rinds themselves are microbial communities that form on the surfaces of naturally aged cheeses like brie, taleggio, and some types of cheddar. As the cheeses age, fuzzy and sometimes sticky layers of microbes form on the surfaces of the cheese. The microbes slowly decompose as the cheeses curd and they grow on the surface to create the aromas and colors that give the cheese in the fancy part of the grocery store their more unique properties.
Wolfe and his team began by investigating a cheesemaker’s problem with mold spreading on the surface of the cheeses and disrupting the normal development of the rind. This causes the cheese to look like the…
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