{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Grundmann CO"],"funding":["Northeast Dairy Business Innovation Center","Division of Integrative Organismal Systems","California Institute for Regenerative Medicine","National Institute of General Medical Sciences","NIGMS NIH HHS"],"pagination":["e0130525"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12911348"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(2)"],"pubmed_abstract":["Microbial interactions in cheese rinds influence community structure, food safety, and product quality. But the chemical mechanisms that mediate microbial interactions in cheeses and other fermented foods are generally not known. Here, we investigate how the spoilage mold <i>Aspergillus westerdijkiae</i> chemically inhibits beneficial cheese-rind bacteria using a combination of omics technologies. In cheese-rind community and co-culture experiments, <i>A. westerdijkiae</i> strongly inhibited most cheese-rind community members. In co-culture with <i>Staphylococcus equorum</i>, <i>A. westerdijkiae</i> strongly affected bacterial gene expression, including upregulation of a putative <i>bceAB</i> gene cluster that is associated with resistance to antimicrobial compounds in other bacteria. Mass"],"journal":["mSystems"],"pubmed_title":["Spatial metabolomics reveals the role of penicillic acid in cheese-rind microbiome disruption by a spoilage fungus."],"pmcid":["PMC12911348"],"funding_grant_id":["EDUC-12759","R21GM148870","02200-DBIC-G4H-25-07","1942063"],"pubmed_authors":["Grundmann CO","Sanchez LM","Wolfe BE","Tomo CJ","Hershelman JL"],"additional_accession":[]},"is_claimable":false,"name":"Spatial metabolomics reveals the role of penicillic acid in cheese-rind microbiome disruption by a spoilage fungus.","description":"Microbial interactions in cheese rinds influence community structure, food safety, and product quality. But the chemical mechanisms that mediate microbial interactions in cheeses and other fermented foods are generally not known. Here, we investigate how the spoilage mold <i>Aspergillus westerdijkiae</i> chemically inhibits beneficial cheese-rind bacteria using a combination of omics technologies. In cheese-rind community and co-culture experiments, <i>A. westerdijkiae</i> strongly inhibited most cheese-rind community members. In co-culture with <i>Staphylococcus equorum</i>, <i>A. westerdijkiae</i> strongly affected bacterial gene expression, including upregulation of a putative <i>bceAB</i> gene cluster that is associated with resistance to antimicrobial compounds in other bacteria. Mass","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Feb","modification":"2026-07-16T00:39:47.71Z","creation":"2026-07-09T10:26:32.752Z"},"accession":"S-EPMC12911348","cross_references":{"pubmed":["41524424"],"doi":["10.1128/msystems.01305-25"]}}