Cheese Rind Cocultures Produce ZnCoproporphyrin III

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Bacterium-fungus interactions play key roles in the assembly of cheese rind microbial communities, but the molecular mechanisms underlying these interactions are poorly characterized. Moreover, millions of people around the world enjoy eating cheeses and cheese rinds, but our understanding of the diversity of microbial metabolites ingested during cheese consumption is limited. The discovery of zinc coproporphyrin III as the cause of pink pigment production by Glutamicibacter arilaitensis suggests that secretion of this molecule is important for microbial acquisition of trace metals. • DOI: https://doi.org/10.1128/mSystems.0003... • Title: Coproporphyrin III Produced by the Bacterium Glutamicibacter arilaitensis Binds Zinc and Is Upregulated by Fungi in Cheese Rinds • Authors: Jessica L. Cleary • Shilpa Kolachina • Benjamin E. Wolfe • Laura M. Sanchez (https://orcid.org/0000-0001-9223-7977) • Editor: Danielle Tullman-Ercek • • Published in mSystems® on 21 August 2018 • 👍 Subscribe to ASM's YouTube channel at https://goo.gl/mOVHlK • 🔬 Learn more about the American Society for Microbiology at http://www.asm.org • ✅ Become a member today at http://www.asmscience.org/join • 📱 Interact with us on social at: • Facebook • Show your support and get updates on the latest microbial offerings and news from the ASM. • / asmfan • ASM International Facebook Groups • Join an ASM International Facebook Group and connect with microbiologists in your region. • http://www.asm.org/index.php/programs... • Twitter • Follow all the latest news from the Society. • / asmicrobiology • Instagram • Outstanding images of your favorite viruses, fungi, bacteria and parasites • / asmicrobiology

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