Microorganisms, similar as other organisms are able to synthesize and release volatile organic compounds (VOCs), which are responsible for characteristic blends or aromas of for example foodstuff such as wine and cheese as well as spoiled meat. The capability of microorganisms to emit complex volatile mixtures is tremendous. More than 800 volatiles are presently known that are emitted by microorganisms (database of volatiles of microorganisms DOVE-MO). Beside the wealth of volatile emissions, to date not much is known about the biological functions of these compounds. To study volatile-mediated interactions of plant associated bacteria and fungi, various rhizobacteria and phytopathogenic fungi were co-cultivated in bipartite Petri dishes, which allow only volatiles to traverse from one to the other compartment. The volatiles of Serratia, Stenotrophomonas, Pseudomonas, Burkholderia and Staphylococcus inhibited the growth of Aspergillus, Fusarium, Microdochium, Neurospora, Rhizoctonia, Phaecilomyces, Penicillium, Phoma, Sclerotinia, Trichoderma and Verticillium in species specific manner. The reactions of Sclerotinia scleotiorum to Serratia sp. 4Rx13 volatiles were studied in more detail, e.g. radial growth, biomass formation, catalase activity and lipid peroxidation. Furthermore, the volatile mixture of Serratia sp. 4Rx13 was studied using headspace collection systems and GCMS analysis. Ca. 100 volatiles were separated, some of them were identified, most of them remain unknowns or structures have to be elucidated. References: Kai et al. (2007) Arch. Microbiol. 187:351-360 Vespermann et al. (2007) Appl. Environ. Microbiol. 73:5639-5641 Kai et al. (2010) Appl. Microbiol. Biotechnol. 88:965-976 Effmert et al. (2012) Chem. Ecol. 38:665-703.
Full conference title:
27th Fungal Genetics Conference
- FGC 27th (2013)