Consider the scent of a ripe cheese or a glass of wine—these aromas come from bacteria and other microbes. Even less pleasant odours, like old sweat, smelly feet or a mouldy apple, are thanks to molecules produced by microbes.

Let’s explore the fascinating world of bacterial smells, their origins and what we can learn from them.

Microbial smells come from volatile organic compounds

All microbes produce volatile organic compounds as part of their metabolism. These molecules are generally gaseous and vaporous, allowing us, animals and even plants to smell and react to them.

Depending on their environment, the substrate they use, pH, salt concentration and temperature, microbes produce various volatile organic compounds. These can range from simple gases like carbon dioxide or ammonia to organic acids such as isovaleric acid or large and complex steroid derivatives.

For both microbes and us, volatile organic compounds serve as a means of communication and information. As we’ll see, these small compounds play crucial roles in microbial communities and their survival. On the other hand, for us, certain volatile organic compounds signal to our brains that bacteria are present, indicating that something may not be safe to eat or drink.

Some bacterial odorous molecules have a dual nature: indole, produced by gut bacteria from food, gives faeces its characteristic odour. Yet, at low concentrations, indole has a flowery scent and is even used in perfumes.

Bacteria attract animals with earthy smells

Do you recall the scent of fresh rain? That earthy, musty smell comes from a molecule called geosmin, produced by bacteria of the Streptomyces family.

Streptomyces live in the soil, where they produce soil material and form long thread-like filaments. To survive and spread, they use the volatile organic compound geosmin.

When these bacteria release their spores into the soil, they cover them with both antibiotics and geosmin. While the antibiotics protect the spores from other microbes, geosmin attracts small insect-like animals. These creatures eat the spores and distribute them in the environment.

In this case, geosmin signals a food source to the animals as the spores nourish the animals. At the same time, the spores use the animals for transport to new areas. Once conditions improve, the spores develop into bacteria and start forming their filaments in the soil.

Also mosquitoes are attracted to the smell of geosmin in ponds and waters. Here, cyanobacteria produce the molecule, so the mosquitoes decide to lay their eggs here as the bacteria are food sources for the larvae.

Bacteria produce characteristic food smells

Other pleasant and unique bacterial smells come from the fermentation of fruit, vegetables or milk. During this process, bacteria produce compounds that give food not only their characteristic tastes but also aromas.

As an ancient fermentation product, vinegar has a very characteristic sour smell due to volatile organic compounds produced by microbes. Mainly bacteria from the Lactobacillus and Leuconostoc families and some yeasts degrade the sugars of cereals or fruits to produce acids and alcohols.

Also, the fine aromas of wine and cheese come from the many volatile organic compounds bacteria and yeasts produce during fermentation. They include alcohols, aldehydes, ketones, lactones, esters as well as many other classes of chemicals. As you probably know, depending on the origin of the grapes or milk, the ripening temperature and the microbes added, the resulting product can taste and smell entirely different.

However, the unpleasant smell of rotten foods is also due to bacterial metabolic activity. Meat, fish and eggs contain molecules like choline and trimethylamine oxide. Over time, bacteria break these down into trimethylamine. Your brain likely recognises this off-flavour as a sign of food decay, triggering you to reject rotten foods to protect your health.

Bacteria create your unique body odour

Interestingly, your body odour changes based on what you eat and which microbes and bacteria you introduce into and onto your body. Depending on your diet and health, your body secretes different mixes of sweat—generally a watery mixture of minerals, amino acids, fats, urea and antimicrobial substances.

Although your skin produces odourless sweat all over the body, some areas are more hospitable for bacteria and microbes than others. Consider your armpits, where your main body odour originates: They contain more sweat glands and slightly different hair follicles, making them moister and more enclosed. With more water and nutrients available, your armpits are very microbe-friendly.

Consequently, the microbial communities in your armpits can differ completely from the rest of your body. Here, three bacteria—Corynebacterium striatum, Corynebacterium jeikeium and Staphylococcus haemolyticus—have special strategies to survive the high salt content of sweat and even use the urea in sweat as food.

They break down the molecules in sweat into volatile organic compounds that together give each person their unique body odour. For example, sulphur-containing compounds, often with strong onion-like smells, are produced by Corynebacteria.

Our sweat also contains lactic acid and glycerol, from which Staphylococcus and Propionibacteria produce acetic and propionic acid. These molecules directly impact your body odour as they evaporate leaving a pungent smell or supporting the growth of other bacteria. But our smelly sweat has advantages too: After eating citrus fruits, people’s sweat contains limonene, a mosquito-repellent possibly generated by skin bacteria.

Bacteria are responsible for smelly feet

Another significant area of your body directly impacted by bacteria and their smell-creating superpowers is your feet.

Our feet actually contain the highest variety of microbial communities, with Staphylococcus, Corynebacterium and Brevibacterium being the most common. These bacteria feed on skin particles, urea and the amino acids in sweat.

For example, Staphylococcus epidermidis, a normal resident of human skin, degrades the amino acid leucine into isovaleric acid. Unfortunately, this molecule has a powerful, rancid cheese-like odour—the reason for smelly feet.

Fortunately, other bacteria, like Brevibacterium, Micrococcus and Kytococcus, can completely degrade both leucine and isovaleric acid, thus preventing the unpleasant smell. As usual, it comes down to having the friendly bacteria around.

Bacterial smells in your life

As we’ve seen, the world of bacterial smells is fascinating and complex. From the earthy smell of rain to the rancid odour of sweaty feet, bacteria play crucial roles in creating the smells that surround us.

These microbial odours are not just curiosities; they have important functions in nature and human biology. They can act as communication signals between microbes, influence animal behaviour, make our food smell delicious and even impact our unique body odour. So, embrace the microbial world with all its facets, colours and smells!

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Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

And only thanks to pigments, life on Earth is possible. Pigments were the first molecules that microbes used to harvest sunlight. Microbes could then transform the light energy into chemical energy and produce oxygen.

Even the brown-reddish haemoglobin in your blood is an essential pigment as it transports oxygen within your body. Also for bacteria, pigments and their colours have life-saving functions. Here, we will look at how biopigments colour the bacterial world and what bacteria gain from producing them.

Bacterial pigments bring colour to the world of bacteria

Biopigments are molecules with complex chemical structures and at least one excited electron. Depending on the electron’s arrangement, a pigment absorbs light at a specific wavelength. It reflects the colour of the unabsorbed wavelength, which gives the pigment its colour.

As the function of pigments depends on the incoming light, sunlight plays a crucial role for bacteria with pigments. By adding certain pigments to their membrane, bacteria can adapt to environments that are directly affected by sunlight or the lack of it. This gives them an advantage over those bacteria that lack these pigments.

However, some bacteria also use pigments for other purposes, which we discuss further in this article.

Microbes harness photosynthetic power with colourful pigments

Sunlight is incredibly powerful since each light photon contains energy. Bacteria adapted to harvest energy from sunlight with special pigments.

Pigments can capture the incoming photon and transfer its energy to other molecules. This process transforms the incoming light energy into chemical energy. So-called phototrophic microbes are those that gain their energy from light.

The best-known example of a photosynthetic biopigment is chlorophyll in plants, algae and cyanobacteria. Cyanobacteria produce several complexes of bacteriochlorophylls to absorb blue and red light. As the green light is not absorbed, it is reflected, which is why chlorophyll – and thus cyanobacteria, algae and plants – are green.

Some bacteria harvest more light by producing several pigments of different types. They then arrange them in an optimal formation according to the incoming light.

For example, carotenoids capture energy in the green-blueish range and pass it on to the associated chlorophyll. Together, these photosynthetic complexes absorb light energy from almost the entire wavelength spectrum.

Halophilic bacteria and archaea are microbes that produce carotenoids to capture sunlight. You may have seen salt ponds with a reddish colour. This comes from the red and pink-coloured archaea Halobacteria, bacteria Salinibacter or algae Dunaliella. Thanks to their colourful carotenoids, these microbes adapt to salty waters that are exposed to direct sunlight.

Cyanobacteria in the deep sea, lagoons, lakes, ponds or rivers produce similar molecules to chlorophyll. These absorb the blue-green light in water, which allows these bacteria to survive in these dark environments. If you have ever seen a lagoon shining yellow or orange, this was probably due to the colourful cyanobacteria inside.

Bacterial biopigments protect from too much light

As light is full of energy, bacteria also need to protect themselves from getting burned. For this, they produce pigments that take up the excess light energy. Like this, the main photosynthetic complex does not get damaged.

Carotenoids and xanthomonadins are the colourful sun blockers of the microbial world. These molecules absorb high-energy light to protect chlorophyll from damage. Over 600 different carotenoids were described and they usually come in yellow-orange-reddish colours.

The yellow xanthomonadins absorb wavelengths within the energy-rich UV spectrum. Bacteria like Xanthomonas campestris live on plant leaves where they are exposed to direct sunlight. Hence, their yellow xanthomonadin coats are like self-made sunblocks protecting the bacteria.

Also, the pigment melanin shields the producing cell from energy-rich sunlight. Many bacteria living in the soil or bacterial spores produce these pigments. Here, melanin absorbs light from a wide range of the light spectrum to protect the inner of the cell. Hence, melanin-producing bacteria, like Vibrio cholerae and Streptomyces bacteria, are brown or black.

Bacterial pigments let electrons flow and save energy

Since bacterial pigments allow electrons to flow, they can also be energy conductors. Hence, some pigments are important components of energy complexes and synthesis machineries.

For example, yellow flavins are pigments involved in cellular metabolism. The main flavin is riboflavin, which you may know as vitamin B12. This essential molecule – produced only by bacteria – allows our bodies to work.

Phenazines are unique bacterial pigments with yellowish-green fluorescent colours. Pyocyanin, exclusively produced by Pseudomonas bacteria, shuttles electrons – and thus energy – during the respiration process. Hence, pyocyanin is essential for Pseudomonas as it keeps the bacteria healthy and alive.

Some biopigments have anti-oxidant effects

Bacterial pigments don’t just help adapt to external environmental conditions like the sunlight. They also guard the inner bacterial cell from stressful situations.

Excess or uncaptured energy or escaped light photons can react with oxygen. This process produces so-called oxygen radicals, which can damage molecules inside the bacterium. Known as oxidative stress, oxygen radicals can even become life-threatening for bacteria.

Carotenoids and xanthomonadins protect bacterial cells from oxidative stress. These pigments transform the free oxygen radicals into harmless molecules. Since carotenoids and their product vitamin A have similar functions in humans, it is only healthy for us to take up a lot of these with our diet.

In the bacterium Gemmatimonas aurantiaca, orange carotenoids also work like sunscreen and oxidative shield. These pigments both give the bacterium its bright orange colour and protect it from too much sunlight.

Bacteria combat microbial enemies with coloured pigments

As night falls, many bacterial pigments reveal their darker sides. They become important weapons for microbial warfare. Without sunlight, several pigments take on roles as virulence factors and antimicrobials as they mess up cells’ energy and oxygen household.

For example, prodigiosin is the red weapon of Serratia marcescens. As prodigiosin inhibits the growth of several bacterial, fungal and insecticidal pathogens, Serratia marcescens is an important biocontrol bacterium of plant disease.

You may have seen prodigiosin-producing Serratia bacteria on contaminated food. They develop these red, blood-like dots.

Violacein is a purple pigment with anti-viral, anti-bacterial and anti-cancer properties. For example, Chromobacterium violaceum sends membrane bubbles filled with violacein to kill bacterial enemies.

Similarly, Janthinobacterium lividum protects frogs and salamanders as it lives on their skins. Here, the bacterium throws violacein at pathogenic fungi that would otherwise infect and harm the animals.

Pyocyanin, the fluorescent electron-shuttling pigment in Pseudomonas, is also very sensitive to oxygen. It even turns Pseudomonas aeruginosa cultures in the lab blueish just by shaking and airing them.

Yet, not all bacteria have an appropriate coping mechanism for pyocyanin. Hence, these bacteria suffer oxidative stress when they come into contact with this pigment. This is why Pseudomonas uses pyocyanin also to fight bacterial and fungal enemies.

Vivid pigments colour the bacterial world

The Bacterial World is colourful – one of this blog’s taglines. You may have asked yourself what this is about and why bacteria have so many different colours.

From the dazzling pink of halophilic microorganisms to the sunny yellow of phytopathogens, bacterial pigments give their producers shiny and vibrant colours. But thanks to the colourful biopigments, bacteria also gain abilities to survive in new and challenging environments.

Some of these bacterial pigments are essential for us humans and even life on Earth. From some of these colourful biopigments, we produce vitamins that we need for our own metabolism. Also, every oxygen molecule that you just took up with your last breath, at some point, was transformed by a bacterial chlorophyll pigment.

So, I guess it is yet again time to be grateful to bacteria and their vibrant and life-enabling activities!

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Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

But what do bacteria and fungi use antibiotics for? Why do they produce them? And what are the advantages of microbes having antibiotics as molecular weapons?

What are antibiotics?

The father of antibiotics, Selman Waksman, first used the word antibiotics for any small molecule made by a microbe that can inhibit the growth of other microbes.

So, microbes – especially bacteria and fungi – use antibiotics to kill other microbes. These other microbes can be bacteria, fungi or bigger organisms. Not viruses though!!!

Why not viruses?

Because antibiotics bind and inhibit cellular machines in living organisms. These molecules often bind to so-called targets. Antibiotic targets can be proteins or enzymes that make for example the cell wall, other proteins or components of the respiration complex.

These proteins are generally essential. So, when antibiotics inhibit the proteins, the cells are missing these essential functions. And without them, they cannot survive and die.

Hence, like other bacterial toxins, antibiotics are lethal.

Interestingly though, bacteria and fungi make antibiotics from simple building blocks. These are present in every cell and can be amino acids, lipids or even sugars.

But instead of using these building blocks for their normal functions, microbes link them together in different ways. With this, they create new – and fancier – molecules that barely resemble the original blocks.

Then, they transport these antibiotics to the outside or send them off in outer membrane vesicles. When the antibiotic hits another microbe, there are two possibilities: either the microbe is resistant to the activity of the antibiotic or it dies from it.

But what about the microbe that produces the antibiotic? Is it resistant to the antibiotic itself?

Why are microbes that produce antibiotics not get killed?

Since antibiotics are meant to KILL other microbes, then why do producing microbes not get killed by their own antibiotics? The answer is self-protection!

Whenever bacteria or fungi produce antibiotics, they always also produce some sort of self-protective means. Just as when bacteria produce other toxins, they always need to make sure they are not killed by their own weapons.

These self-protectors usually keep the antibiotic in an inactive state. For example, they completely surround the antibiotic molecule so that it cannot bind to its usual target within the cell. Another strategy is to add a small molecule to the antibiotic – again to keep it from binding to its target.

Then, when the microbe is ready to transport the antibiotic outside of the cell, it takes the self-protection off the antibiotic. This releases only the toxic part – the antibiotic itself – into the surrounding.

Note, however, that these self-protection mechanisms are not antibiotic resistance mechanisms. Self-protection mechanisms are meant to inactive antibiotics only temporarily. Hence, these mechanisms are reversible. The antibiotic can still become active and thus toxic.

Resistance mechanisms, on the other hand, are meant to inactive antibiotics permanently. Hence, these mechanisms are irreversible. Since this usually completely destroys the antibiotic, it cannot become active anymore.

But what triggers microbes and especially bacteria to produce antibiotics? How do antibiotics help the producing cell in their daily circumstances?

Why do bacteria produce antibiotics?

To answer this question, we need to look at where the bacteria live that make antibiotics. And two-thirds of the known antibiotics are made by bacteria from the Actinobacteria family. Within this family, Streptomyces is the best-known member that produces half of all known antibiotics.

Another example is bacteria from the Myxococcus family. So, where do Streptomyces and Myxococcus bacteria live? Interestingly, these bacteria call the soil their home.

And in the soil, they often confront lots of friends and foes. And they need to constantly fight for their own survival.

Myxococcus is known as a wolf-pack predator because it kills its prey in massive attacks. Colonies of Myxococcous roll over their prey, secrete antibiotics and thus kill them and feed on them.

Streptomyces, on the other hand, uses its antibiotics a bit more civil.

To move in the environment, Streptomyces bacteria grow as long filaments throughout the soil. They build long chains and branch out into the soil as multicellular organisms. These branches are filled with Streptomyces cells but also spores so that the bacteria can extend to new places.

When the bacteria hit a period of bad weather or don’t find much food, they release their spores as a survival strategy. Plus, they start releasing nutrients for the spores. But these nutrients also attract other organisms like bacteria.

Hence, at the same time, Streptomyces produces a huge amount of antibiotics to fend off these putative food-stealers. Like this, Streptomyces makes sure their spores are safe and can survive in their new homes for a while.

How do antibiotics produced by bacteria help others?

Like Streptomyces, lots of bacteria use antibiotics to fight off predators. This assures their own survival and that of their species.

Yet, more and more research finds that bacteria not only kill other species with antibiotics so they can survive. The killing also benefits their hosts.

For example, the bacterium Janthinobacterium lividum lives on frogs where it produces the antibiotic violacein. This antibiotic kills fungi so that the bacterium protects the frog from deadly fungal infections.

Also, a bacterium that lives in our noses is the harmless Staphylococcus lugdunensis. This bacterium produces the antibiotic lugdunin. That inhibits the harmful Staphylococcus aureus from settling down in our noses. Now, scientists look into how we could use the harmless Staphylococcus lugdunensis to protect us from infections.

Another example of microbes that produce antibiotics to help others is the three-member association of ants, Streptomyces and a fungus. Several species of ants grow fungi for food. They feed their fungi with fresh plants and let them grow in special underground gardens.

To not contaminate these fungal gardens, ants carry symbiotic Streptomyces that produce antibiotics. Like this, the antibiotics kill other microbes and keep the fungal gardens free of harmful intruders. As a thank you, the ants feed the Streptomyces and give them a place to live.

About antibiotic-producing microbes

So, just as we use antibiotics to kill harmful bacteria and fungi, antibiotic-producing microbes do the same. They want to fight off predators and assure their own survival.

When you think about it: we use their own killer weapons against them. Poor microbes!

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Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

Vaccines helped eradicate deadly diseases like smallpox.

And for over a century, researchers developed vaccines according to Pasteur’s principle. They isolated the microorganism and inactivated it. Then they injected the now harmless microorganism into people. 

Now these people were vaccinated.

Their immune systems would detect this foreign microorganism and develop antibodies against it. The next time this person gets infected with the real microorganism, the antibodies would be ready to fight the intruder.

New challenges for researchers

But unfortunately, developing vaccines is not always that easy.

Especially, when researchers have trouble growing an organism in the lab. As it is the case with the hepatitis C virus. And then there are nasty pathogens like Neisseria meningitidis. These know too well how to hide from the immune system and cause deadly meningitis. Or to fight a clever virus like HIV, we need help from extra skilled parts of our immune system. Let alone a virus as SARS-CoV-2 that emerged from nowhere and for which we need a vaccine real quick.

To develop vaccines against these microorganisms, researchers needed a new strategy. They try to find new vaccines that activate the immune system and trigger it to produce antibodies. These antibodies have to detect a specific piece of foreign microorganism. Often, this is a protein from the surface of the virus or the bacterium: the so-called antigen. 

But not every antigen is a good antigen that activates the immune system.

Hence, researchers need to produce and test different antigens. And for this, they rely on fancy technologies and super-efficient helpers: bacteria. Here, we will look at how researchers use bacteria in the hunt for vaccines. 

Bacterial pets in the lab

For some researchers, the bacterium Escherichia coli is a dear lab pet. They know exactly how to grow, change, regulate, mutate, shock and kill this bacterium. And they appreciate that their favourite lab bacterium can carry big chunks of DNA and produce almost any protein.

So, to produce and test antigens, researchers need to make DNA with a gene for an antigen.

Bacterial machines to produce DNA

To produce any piece of DNA, researchers use a special DNA production machine from the bacterium Thermus aquaticus. This bacterium lives in hot regions, so its enzymes only work at hot temperatures. 

Hence, researchers can control this DNA production machine by regulating the temperature. And like this, they can produce any gene they need.

Bacterial machines to cut and paste DNA

The problem is that the gene alone is not stable. This is why researchers need to put this gene (in blue in the picture below) into a plasmid. Plasmids are stable DNA circles (in yellow), that bacteria recognise and produce. 

To link these two pieces of DNA together, researchers use special scissors. These scissors cut the gene and the plasmid so that they now work like puzzle pieces. They can only fit together. 

These scissors also come from bacteria and, interestingly, every bacterium has its own type of scissors. This means researchers can produce many different puzzle pieces that always work in pairs.

Next, the plasmid and the gene need to be glued together. And for this, researchers use a glue stick from a virus. And yes, it works like the plaster in the picture.

Finally, we have a big chunk of DNA with a gene for an antigen.

Now, researchers need to produce this antigen.

Guess what, they use bacteria for that too!

Bacteria are protein production machines

First, the plasmid with the gene for the antigen needs to go inside the bacterial cell. For that, researchers electrocute the bacteria together with the plasmid. Yes, electrocute them! Poor bacteria!

But this brings the plasmids into the bacteria.

Next, researchers grow these bacteria with the plasmid. The bacteria now produce a lot of that plasmid and a lot of that antigen (blue).

Next, researchers need to kill the bacteria and clean the antigens from them.

With all the antigens produced now, the fun experiments can get started. 

Finding the best antigen for a vaccine

Generally, researchers produce many different antigens to find the best one as a vaccine. The best antigen is the one that binds to an antibody the tightest.

To test all the antigens, researchers do an experiment that is funnily called ELISA. And they can do this ELISA experiment only thanks to bacteria.

Some bacteria from the Streptomyces family produce the protein streptavidin. This protein binds very, very tightly to the vitamin biotin. Obviously, researchers make use of these two proteins in the lab.

In the simplest version of an ELISA experiment, researchers glue antigens to a surface (yellow, blue and green). Then, they add liquids with different antibodies (grey) to these antigens to test which one binds most tightly. 

These antibodies are linked to a biotin molecule (grey circle). Next, the researchers add streptavidin (green) that is linked to an enzyme. Now, only if the antibody bound the antigen, the streptavidin can bind the biotin. And if that happens, the enzyme can change the colour of the liquid. 

Like this, researchers can test many different antigens and “see” for which the colour changes. These are the ones that bound to an antibody.

Researchers need to repeat all these steps many times; each time changing the antigen a bit to make it more efficient.

But eventually, this antigen becomes a vaccine.

And just as bacteria produced the antigen in the lab, they might have to do that in large amounts to produce the masses of vaccines needed.

About vaccines produced by bacteria

Bacteria can produce different proteins and therefore different vaccines.

For example, the vaccine against the hepatitis E virus is completely made by bacteria. Bacteria produce the envelope proteins of the virus. These then assemble and build the virus structure. This vaccine now has the same structure as the virus, but it is inactive and harmless since no viral DNA is inside the envelope. 

Some vaccines also have components from different organisms. 

Our immune system can very well detect the sugars on the surface of bacteria. Hence, researchers attach some of these sugars to vaccines. Like this, they attract the big players of the immune system to the vaccine. This activates the immune system so that it develops antibodies against the vaccine.

Researchers also linked bacterial proteins to vaccines. Here, researchers found that bacterial toxins or proteins from the bacterial surface attract and activate the immune system. But not to worry, researchers worked out how to inactivate the toxin so that the vaccine is not harmful.

Not all vaccines are produced by bacteria

Lastly, researchers developed new strategies to produce vaccines without bacteria. And they even use this strategy for some vaccine candidates against SARS-CoV-2 that causes the COVID-19 disease.

These vaccines only contain a piece of RNA enveloped in a lipid membrane. And, yes, this concept looks a lot like bacterial outer membrane vesicles that transport DNA or drugs. 

In this case, our body produces the protein – the antigen – from the RNA. This again activates the immune system and triggers it to make antibodies against the antigen.

So while the delivery mode of the vaccine is pretty different, the way to activate the immune system is still the same.

Bacteria are important in the hunt for vaccines

Some microorganisms are real burdens to the world population. Hence, researchers had to come up with new strategies to tackle them. There is no vaccine against the nasty SARS-CoV-2 yet, and maybe the final vaccine will be produced completely independent of bacteria. But still, bacteria are massively helping researchers in the lab. 

They are amazing little machines to produce proteins or transport DNA or drugs. And they evolved helpful enzymes that every lab researcher uses daily. No biology-related research would work without the amazing mechanisms of bacteria.

Ever since the pandemic started, a lot of people ask me whether we can have bacteria kill the nasty SARS-CoV-2. I doubt it will be a direct fight between bacteria and viruses. But I am convinced that in the end bacteria and their superpowers will save this planet.

Researching and writing this post was possible due to the Journalism Research Grant from the Berlin Science Week.

it’s been a great first adventure as a proper science journalist at the #BerlinScienceWeek https://t.co/ZlJFOb9e18

— Sarah Wettstadt (@DrBommel) November 6, 2020

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Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

Do bacteria always only live in one form; either they are single cells or multicellular?

How do we distinguish between unicellular and multicellular bacteria?

Which advantage do bacteria gain from sticking together and forming multicellular organisms?

What are some examples of multicellular bacteria?

In this article, we will answer exactly these questions!

Let’s dig in!

What makes multicellular bacteria?

Scientists define multicellularity as a form of “biological organisation in which a permanent cell aggregate exhibits an activity more complex than that of the individual cells“.

This means that multicellular bacteria are only present in their multicellular forms. True multicellular organisms cannot go back being single-celled.

Hence, bacterial biofilms are no true multicellular organisms. Bacteria can decide between these two lifestyles; they actively produce the biofilm when needed and they break it off and become single cells again.

Also, a bacterial colony in a petri dish is not a multicellular organism. In a colony, a bunch of bacterial cells grow on top of each other. But the cells in the colony are not organised and they do not function in an organised manner.

Multicellular bacteria are organised

The difference here lies in the term biological organisation. Multicellular bacteria are organised due to two different concepts:

They work in an organised manner; bacteria within the multicellular organism need to communicate with each other. Thanks to communication, every bacterium within the organism knows what is going on, so it can react in an organised manner.

Just as when your stomach is empty, it tells your brain that you’re hungry and you react accordingly by eating. Your stomach and your brain are communicating with each other.

The second way to organise multicellular bacteria is by using different functions to advance the whole organism. Within a multicellular organism, some bacteria undergo a process called cell differentiation. Cell differentiation is what makes a human stem cell develop into a skin cell or a blood cell. And this skin or blood cell has more specialised functions than the stem cell that it was before.

The same can happen in multicellular bacteria. Some bacteria develop into specialised cells. These specialised bacterial cells have functions that other cells (or the single version of the bacteria) do not have.

Now, some of the bacteria have additional functions or abilities. And thus, the whole multicellular organism gains new bacterial superpowers that can advance the organism.

Why do bacteria form multicellular organisms?

Here, evolution plays a massive role since multicellularity has so many advantages.

In multicellular organisms, the labour is divided. Just as it is easier for you and your co-workers to work in a team with everyone doing what they are best at. With bacterial cells taking on new functions through cell differentiation, the whole organism profits.

Another advantage is that when bacteria cluster together, they can protect their core. And some multicellular bacteria keep their spores within the core for protection. Like this, their most vulnerable members are protected.

Also, multicellular bacteria are generally bigger than single bacterial cells. This makes it more difficult for attackers to prey on this organism. And we know how much bacterial warfare is going on in the microbial world.

What are some cool examples of multicellular bacteria?

Researchers have not found that many yet. But those multicellular bacteria, that they started to investigate, are pretty cool.

Well, that’s what I think, but see for yourselves.

Multicellularity in chains: filamentous cyanobacteria

Filamentous cyanobacteria are Earth’s oldest multicellular organisms. And thanks to them, we have all this precious oxygen on our planet.

Some cyanobacteria form long chains, so-called filaments. In such an organisation, the whole chain of cyanobacteria is surrounded by one common outer membrane. This means, that all cyanobacteria cells within the filament share one periplasm. And they use this periplasm to communicate with each other and exchange nutrients.

Also, filamentous cyanobacteria like the Anabaena species can undergo cell differentiation. In the picture above, you can see a chain of Anabaena cells. Some cells are smaller, which are the undifferentiated cells, and some are bigger blobs.

The normal-sized cells have photosystems and they perform photosynthesis to produce oxygen.

But when cyanobacteria do not have enough nitrogen, they start to differentiate into those bigger cells, so-called heterocysts. And these heterocysts are now able to fix nitrogen. This helps the organism with its nitrogen limitation.

The reason why Anabaena needs these two cell types is because the chemical processes of oxygen production and nitrogen fixation interfere with each other. They can not happen within one cell, which is why cyanobacteria need to have a different cell type for each process.

In the end, the cells share the produced oxygen and the fixed nitrogen with the whole filament. So everyone is happy with this arrangement.

Multicellular bacteria as electricity producers: cable bacteria

Cable bacteria form – similarly to cyanobacteria – long filaments that are surrounded by one common outer membrane. And they use this arrangement to transport electrons and conduct electricity.

We talked about multicellular cable bacteria in detail in the article Cable bacteria – unusual microbes conducting electricity. Head there to read about this special kind of multicellular bacteria.

Multicellular organisms in cell aggregates: Myxobacteria

Some bacteria, like the well-characterised Myxobacteria, can form huge cell aggregates of up to 100’000 cells. These cell aggregates are called fruiting bodies and their main function is to feed and transport their spores.

The spores have a special place within the Myxococcus fruiting body: They are kept at the core of the fruiting body. Here, they are safe and protected from the surrounding.

Interestingly, myxobacteria are also known as wolf-pack predators, because of the way they attack their preys. They kill their preys by launching a massive attack and secreting lethal bacterial toxins. This kills the prey instantly and the whole fruiting body can feed on the prey.

Multicellular organisms forming hyphae networks: Streptomyces bacteria

Streptomyces bacteria develop a complex network of hyphae within the soil. With this network, Streptomyces bacteria can branch into different directions and elongate the branch tips.

Within the branches, some hyphae within the soil have secluded compartments with walls to separate them from the rest of the network. Yet, Streptomyces uses the hyphae to transport nutrients and chemicals and to communicate.

But when nutrients are missing, the branches grow out of the soil and into the air. Here, they form spores and produce geosmin and antibiotics. This geosmin attracts insects that distribute the spores in the environment.

Plus, by producing antibiotics, Streptomyces tries to kill those microbes that want to eat the spores.

The superhero of multicellularity: Magnetotactic multicellular prokaryotes

Ever since I heard about these bacteria, they became my favourites. And not only because these multicellular bacteria cannot even survive as single cells.

All cells within the magnetic berry are connected to a common core. On the outside of the berry, bacteria have flagella.

And because many of these bacteria assemble together and each one has several flagella, the whole berry is basically covered in bacterial flagella. When all of these flagella start rotating together, the whole berry becomes incredibly fast.

The second feature is, that these magnetotactic bacteria sense the Earth’s magnetic field lines thanks to their magnetosomes. Hence, this magnetotactic superorganism is even more sensitive to the Earth’s magnetic field, which gives it probably even more superpowers.

Lastly, the multicellular magnetotactic bacteria respond to blue light and swim away from it. This is a completely new bacterial ability and researchers are still not sure why these bacteria do that.

Unfortunately, we do not know much about these fascinating organisms, because they are incredibly difficult to grow in the lab. Until now, researchers could only image these bacteria from environmental samples as they still do not know what these bacteria need to survive in the lab.

Multicellular bacteria – an advanced lifestyle

As we have seen in this article, bacteria can grow either as single cells or as multicellular organisms.

By teaming up with their sibling cells, multicellular bacteria gain new superpowers, they can spread out and protect their weakest team members.

From an evolutionary point of view, forming multicellular organisms was a super important step. Only thanks to this, highly-developed animals with all their different cells and organs could develop.

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Geosmin is one of these bacterial products that easily vaporise into the air and often have distinct smells. They are called volatile compounds.

Some other volatile compounds make the taste of chocolate or the smell of Cheddar cheese. And others, like geosmin, the smell of rain.

Bacteria produce geosmin – a volatile organic compound

Geosmin has this specific earthy or musty odour. It is the natural smell after a refreshing summer rain; the earthy smell of beets or carrots but also the off-tastes in water or wine.

You probably know what I am talking about.

Geosmin itself is not toxic, however, toxic fungi and bacteria produce geosmin. To our brain, the smell of geosmin signals that toxic fungi or bacteria are growing. So, our brain protects us from those by telling us not to eat the food. Thanks, brain!

Animals can also “smell” geosmin. For example, when the vinegar fly senses geosmin, it understands that toxic fungi are growing. In this situation, geosmin also acts as a repellent and the fly chooses not to eat or live around that place.

On the contrary, some mosquito species are attracted to the smell of geosmin. For them, the geosmin smell means that they are close to a lake, so the mosquito chooses to lay its eggs in the vicinity. Later, the mosquito larvae grow in that lake where they already have a food source. They will eat the bacteria. So, to mosquitoes, the geosmin smell is a sign of food.

Streptomyces – a geosmin producer

There are a few families of bacteria that produce geosmin. One of them is bacteria from the Streptomyces family. And Streptomyces already has a pretty interesting lifestyle.

Streptomyces not only grows as a bacterial cell, but it also produces very long and thin arms that grow out of the bacterial cell; so-called mycelia. The mycelia from one bacterium form a connected network with mycelia from other bacteria. And this complex mycelia network can extend into the soil, spread around soil particles and even wrap around tiny organisms.

After forming an interconnected mycelial network, the Streptomyces bacteria produce spores. And interestingly, Streptomyces produces these spores at the end of the mycelia arms.

Bacterial spores are non-viable versions of bacterial cells, just like a plant seed is a non-viable version of a plant. Spores generally only contain the genomic DNA of the bacterium, proteins to stabilise the DNA and proteins to react to the environment.

Similar to plant seeds, spores are wrapped in a thick envelope to protect the spore from the surrounding. Then, when the environmental conditions are better, the spore – just like the plant seed – germinates and forms a viable bacterial (plant) cell. This cell can then grow and metabolise and form new mycelia.

Why do Streptomyces bacteria produce geosmin?

Interestingly, when Streptomyces starts forming spores, the bacteria also produce geosmin.

Research found that a little insect-like animal, the springtail, is actually attracted to geosmin-producing bacteria. These tiny invertebrates – also known as snow flies or Collembola – live in the soil. And here, they are especially attracted to Streptomyces spores.

Researchers saw that the springtail uses its tiny antennae to smell the geosmin. The insect then follows the geosmin smell and once it found the Streptomyces spores, it starts eating them.

What is the advantage of being eaten by springtails?

Yes, it seems that bacteria produce geosmin to attract animals and insects to be eaten by them. To understand the reason for that we have to know that the springtail is covered with a waxy outer layer. Spores, on the other hand, have a hydrophobic envelope that easily sticks to the waxy springtail. This makes the spores stick to the springtail.

And when the animal moves around in the environment, it carries the spores around. So, it seems that bacteria use the animal as transport vehicle.

Also, the researchers saw that the springtails absolutely love eating those Streptomyces spores. They even found that the spores are not digested by the springtails. Instead, the springtails had viable spores in their faeces from which the bacteria could grow again. This finding gave the researchers another clue that Streptomyces spores might use the animals for transport.

So, it seems that Streptomyces bacteria produce geosmin to attract insect-like animals to attach to them and use them to hitchhike to different places. In a new place, there might be more nutrients for the spores to germinate, form viable bacteria, grow and reproduce.

From this, the cycle starts over again, as the bacteria form mycelial networks again to produce spores. Then, the bacteria produce geosmin to attract insects to get carried somewhere else again.

Bacteria live with many more players in the environment

Yet, one thing to take into account at this point:

Both Streptomyces and springtails live in the soil and in this study, the researchers only looked at how these two species interact with each other.

In the soil, there are several other bacteria, fungi, viruses, insects or tiny animals. So far, we have no idea about how any of these other organisms could impact the interaction between Streptomyces and springtails. The researchers did this study in the controlled environment of the lab. But the whole game might completely change in the wild environment of the soil.

However, I still think this is a cool example of how bacteria trick animals for their own good.

Take away from this article:

• Bacteria produce volatile compounds like geosmin that animals can taste or smell and be attracted to or repelled from
• Bacteria specifically produce geosmin to attract springtails to eat the bacterial spores
• Springtails transport the bacterial spores to new places

The post Bacteria produce geosmin to trick bugs into hitchhiking appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world