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B acillus subtilis attachment to A spergillus niger hyphae results in mutually altered metabolism
Author(s) -
Benoit Isabelle,
Esker Marielle H.,
Patyshakuliyeva Aleksandrina,
Mattern Derek J.,
Blei Felix,
Zhou Miaomiao,
Dijksterhuis Jan,
Brakhage Axel A.,
Kuipers Oscar P.,
Vries Ronald P.,
Kovács Ákos T.
Publication year - 2015
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.12564
Subject(s) - biology , fungus , hypha , rhizosphere , bacteria , mycelium , population , microbiology and biotechnology , bacillus subtilis , antagonism , mutualism (biology) , botany , biochemistry , genetics , demography , sociology , receptor
Summary Interaction between microbes affects the growth, metabolism and differentiation of members of the microbial community. While direct and indirect competition, like antagonism and nutrient consumption have a negative effect on the interacting members of the population, microbes have also evolved in nature not only to fight, but in some cases to adapt to or support each other, while increasing the fitness of the community. The presence of bacteria and fungi in soil results in various interactions including mutualism. Bacilli attach to the plant root and form complex communities in the rhizosphere. B acillus subtilis , when grown in the presence of A spergillus niger , interacts similarly with the fungus, by attaching and growing on the hyphae. Based on data obtained in a dual transcriptome experiment, we suggest that both fungi and bacteria alter their metabolism during this interaction. Interestingly, the transcription of genes related to the antifungal and putative antibacterial defence mechanism of B . subtilis and A . niger , respectively, are decreased upon attachment of bacteria to the mycelia. Analysis of the culture supernatant suggests that surfactin production by B . subtilis was reduced when the bacterium was co‐cultivated with the fungus. Our experiments provide new insights into the interaction between a bacterium and a fungus.