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!

The post How bacteria create the smells in our world appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

Also, bacteria want to grow and flourish and reproduce. But they are only single cells so that their way of reproduction is unique. They reproduce asexually meaning you only need one parent bacterium to make two daughter bacteria.

When you think about it, bacterial cell division seems very easy: Start with one bacterium, divide it in the middle and you end up with two.

However, the mechanism of cell division is pretty complex and involves at least three tasks:

• the bacterium needs to decide WHERE to divide
• get all the needed machinery to the division site
• produce new cell envelope material to separate the two new daughter cells

How a bacterium starts cell division

As you can imagine, for most bacteria it makes the most sense to divide straight in the middle. Like this, they end up with two daughter cells of the same size.

This means a bacterium needs to find its middle and mark it. While it is not completely clear yet to researchers how bacteria find the exact middle, they know it involves a so-called Z-protein.

This Z-protein can bind two things: itself and the inside of the bacterial cell envelope. But it only binds the cell envelope where it is straight and not bent. And this is only the case in the middle of the bacterial cell envelope.

Hence, the Z-proteins bind themselves in a long chain linked to the straight cell envelope. Eventually, they form a ring on the inside of a bacterial cell. And this so-called Z-ring stays in the middle of the bacterium.

Also, the Z-ring is only stable when bacteria have enough nutrients and do not encounter any stress situations. This reassures that bacteria only divide when they have all the needed supplies.

How bacteria divide and produce two daughter cells

Once this Z-ring is stable, it recruits helper machineries to this now defined division site.

The Z-ring is a sign of an upcoming cell division. Now, the bacterium knows it needs to activate machineries to produce more cell envelope material and become longer. And to increase their cell envelopes, bacteria use ferries, tunnels and bridges to transport lipids into the cell envelope.

Like this, the bacterium becomes longer and can start the actual cell division. At the same time, the Z-ring becomes tighter and the cell envelope gets its natural bend again.

Now, two processes happen at the same time: Bacteria cut open their peptidoglycan envelope to separate the two daughter cells and also produce envelope material to close both cells.

After this happened, we have two daughter cells coming from the same parent. They both share the same cell envelope and genome. This is why we consider them identical twins.

But do all bacteria produce identical twins upon cell division?

Do bacteria always divide in the middle and produce identical daughter cells?

Yes, most bacteria are symmetrical. And when they divide right in the middle, they produce two identical daughter cells.

Researchers could even watch bacteria during this process thanks to amazing microscopy techniques. You can see the single stages of bacterial cell division and how bacteria produce the cell envelope in the image below.

Yet, the bacterium Caulobacter crescentus has two different cell ends. It can stick to a surface with its sticky stalk on one end and have flagella on the other.

This bacterium also starts cell division in the middle like what we discussed above. However, the new daughter cells are now different: one is still glued to the surface and the other one has flagella and can swim away.

Also, the bacterium Helicobacter pylori with its helical shape can never really find its perfect middle. Hence, the Z-ring forms somewhere inside the bacterium and its daughter cells always have different sizes.

And then there are funny bacteria that decided they don’t even need to divide in the middle. Bacteria like Gemmatimonas aurantiaca grow “budding” daughter cells out of their own parent cells. However, researchers don’t understand yet why this bacterium chooses to divide in this asymmetric way.

Another way of asymmetric cell division happens in the bacterium Bacillus subtilis when it produces spores. During the sporulation process, the spore daughter cell grows within the mother cell. In the end, the mother cell bursts to release the spore into the environment. In this case, only one daughter cell comes out of the division process.

Why and how we want to prevent bacteria from dividing

Since cell division is an essential mechanism for bacteria, nature also found ways to inhibit it. Many antibiotics or toxins inhibit the production of cell envelope material or of the Z-ring. Like this, bacteria cannot divide anymore; they cannot grow and die.

However, we also know that some bacteria can find ways around the toxicities of antibiotics or toxins and become resistant to them. Hence, by better understanding how the whole mechanism works, researchers can hopefully find new ways to interfere with bacterial growth and find new weapons in the fight against antimicrobial resistance.

The post Why bacteria divide into two and grow with the help of a strong ring appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

How are they aware of their bacterial neighbours? 

They cannot see them or hear them. 

But do bacteria talk to other bacteria?

Yes, they do!

Like humans, bacteria talk to each other and socialize. But obviously, they cannot send messages or call each other. They have completely different communication channels that are not based on words.

So how do bacteria speak to other bacteria and even interact with them? 

They use special molecules. Researchers call these kinds of molecules extracellular signalling molecules. This means, bacteria produce these molecules and send them outside of the cell (extracellular). There, they can be a signal to other bacteria.

Microbiologists call this phenomenon quorum sensing. This means that a bacterium “senses” its “quorum”. A quorum means the number of other bacteria in the surrounding. Hence, with quorum sensing, a bacterium knows exactly how many other bacteria are nearby. 

The next step is then population-density dependent cell-to-cell communication. This fancy term means that only when enough bacteria are together (a high population), do they talk to each other (cell-to-cell communication).

But why is it important to bacteria to have all this bacterial chatting going on? Do they not like being lonely?

Why do bacteria need to talk to each other?

A community is always stronger than an individual. And the same is true for bacteria.

Many bacteria together can face the harshest environmental challenges. We also discuss the power of microbial communities when talking about multicellular organisms. 

But by using quorum sensing, bacterial cells are still individual cells. Yet, they act and react as a community; a real microbial community.

Bacteria have been using quorum sensing for millions of years. And it did shape evolution because bacteria learned to include others in their decision making. 

When bacteria face harsh conditions, they use quorum sensing to tell other bacteria in the surrounding that they are not alone. And as a community, they coordinate and tackle that challenging condition together. Therefore, bacteria developed mechanisms that respond to quorum sensing. 

For example, only when many bacteria live in the human body do they produce toxic virulence factors to make us sick. 

The same is true for biofilms. Bacteria only build their biofilm houses when they have other bacterial neighbours. 

On the contrary, a bacterium knows it is completely alone because no quorum sensing is happening. And when the bacterium also has no food, it might decide to sporulate. With this, the lonely bacterium assures to survive on its own until better times come.

Yes, quorum sensing controls a lot in the bacterial life, so how does this important mechanism actually work?

How does quorum sensing work? 

It all starts with one bacterium. 

One bacterium that produces these special quorum-sensing molecules. Researchers call these molecules autoinducers. And the bacterium sends these autoinducers out into the environment. We call this bacterium the sender.

Now, when another bacterium from the same family is nearby, it can recognize the autoinducer. This bacterium is the recipient. Both bacteria have specific receptors on its surface to which the autoinducer binds. 

Next, the recipient takes up the autoinducer. Inside the bacterial cell, the autoinducer can regulate genes. But only, when the amount of autoinducer inside the bacterium is high. 

Hence, when one bacterium sends out autoinducers, the recipient can only take up a few autoinducers. And these few molecules are not doing much on their own.

But now imagine, there are a hundred bacterial cells around. And each of them produces a few autoinducer molecules. Now, all recipient bacteria take up a lot of autoinducers. And a lot of autoinducers inside a bacterial cell start controlling genes. 

All these autoinducers can trigger the bacterium to produce nasty virulence factors or biofilm.

Therefore, with many bacteria around, they produce a lot of autoinducers and more bacteria take them up. Thus, more bacteria listen to each other. And then they produce more autoinducers and send them to the surrounding. Like this, they start chatting and making decisions together.

But what if the chatting bacteria are from different families? Do they still understand each other?

Is quorum sensing a microbial language? 

Researchers found that many bacteria use autoinducers to communicate with each other. And they also found that not all bacteria use the same autoinducer to communicate. 

It is like speaking different languages. 

And interestingly, some bacteria only produce one autoinducer. This is as if they only say one word. All the time.

And other bacteria produce several different autoinducers. So they speak several different words.

Imagine in a mixed microbial community. Different microbes produce hundreds of different autoinducers and send them to the environment. This means hundreds of different words spoken. Therefore, hundreds of different conversations and as such, a lot of chatting going on. 

But all these conversations are not always friendly. In some bacteria, quorum sensing also controls killer weapons. As soon as bacteria “hear” via the quorum sensing channel that other bacteria are around, they turn into fighters to kill the neighbour bacteria. 

As such, quorum sensing as a microbial language can lead to cooperation or competition between bacteria. And bacteria always try to adapt to new conditions. Therefore, by listening and responding to other bacteria, they developed new mechanisms. This is why quorum sensing played such an important role throughout evolution.

Where can we see bacteria talking in real life?

Scientists can see quorum sensing in the lab all the time. Often they grow bacteria in liquid in a glass flask. At the beginning, the bacteria are not many, so nothing happens.

After a while, bacteria grow in the flask and become a lot more cells and they do quorum sensing. And many bacteria start to produce colourful molecules as a response of quorum sensing.

For example, the bacterium Vibrio fischeri starts producing bioluminescence. Hence, the liquid with the bacteria starts to glow.

And these bacteria also use bioluminescence in nature. The Vibrio fischeri bacteria usually live inside the so-called light organ of the bobtail squid.

And at night, the bacteria grow and divide and do quorum sensing inside the squid. After a while, the bacteria start producing bioluminescence and the squid shines light towards the seafloor. Like this, it looks as if the squid is not present as it does not throw a shadow anymore.

With this mechanism, bacteria help the squid to survive at night. And all this through quorum sensing.

Quorum sensing – a fascinating language

Did we just convince you once again how amazing bacteria are?

Do you also think that quorum sensing is a fascinating language?

And is it not remarkable how bacteria can talk to each other and help each other?

So, yes, we think so. With this amazing mechanism, bacteria know they are not alone. And they can launch an appropriate response to an incoming signal. Just as you say “yes?” when someone calls your name. 

However, bacteria have their own language. And we are still learning to understand it.

The post Quorum sensing – or how bacteria talk to each other appeared first on Bacterialworld.
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.

The post Together we are strong – bacteria form multicellular organisms appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

What is bacterial sporulation?

When a bacterium sporulates, it transforms from a rod-shaped bacterial cell (4-10 μm long) to a round, spherical spore (1-1.5 μm long).

Bacterial spores are surrounded by thick layers of cell wall material or peptidoglycan and many layers of proteins. These make the spore highly resilient and shield it from all kinds of environmental assaults, including UV radiation, desiccation and antibiotics. Within the spore, it protects the genetic material of the parent bacterium.

Now the spore is metabolically dormant. This means that the cell has stopped all activities which require energy, like growth and development.

Spores can remain stable for extremely long periods of time. In fact, researchers found Bacillus spores dating back almost 25 million years in the abdomen of extinct bees preserved in Dominican amber. Other samples date back 250 million years from salt crystals.

Why study sporulation?

To date, most studies aim to understand sporulation in the model bacterium Bacillus subtilis. Bacillus subtilis is a Gram-positive bacterium with a thick layer of peptidoglycan outside the cellular membrane.

One of the major reasons why is it relatively easy to study sporulation in Bacillus subtilis is its natural ability to take up foreign DNA and integrate it into its genome. This provides scientists with a wide range of tools for gene editing in Bacillus subtilis. And they can study the functions of different molecules in space and time during sporulation.

Some bacterial spore-formers can also be pathogenic in a human or animal host.

Examples include Bacillus anthracis (the causative agent of anthrax), Clostridium difficile (implicated in colon disease) and Clostridiumm botulinum (implicated in food poisoning). Spores of these pathogenic bacteria can secretly survive inside the host due to their ability to withstand harsh environments. But once they get access to nutrients, they germinate again and become viable bacteria. These bacteria can then release lethal toxins to cause diseases in their respective hosts.

There is some good news for the food lovers too though! Spores of a strain of Bacillus subtilis, Bacillus subtilis (natto) are used to ferment soybeans in a traditional Japanese dish called natto. The critical process in natto preparation is the germination of spores which then use nutrients from the soybeans to ferment them. The dish with its powerful smell and flavor is definitely for the bold!

How does sporulation work?

Normally, a bacterial cell divides in the middle to produce two identical daughter cells. Researchers call this process binary fission or vegetative growth.

But when a bacterium sporulates, the cell divides closer to one end of the cell, near a pole. This leads to the formation of two daughter cells of different sizes. The smaller cell is the forespore and the larger cell is the mother cell.

The two cells are separated by a wall made by the invagination of the cell membrane and the peptidoglycan. This wall is the septum.

Cell division leads to separation between spore and mother cell

Surprisingly, the wall separating the two daughter cells is almost four times thinner during sporulation than during vegetative growth (~22 nm vs ~80 nm).

Scientists have always wondered why the cell would need a thinner septum during sporulation. One reason can be that the forespore and the mother cell need to communicate with each other and exchange certain metabolites. A thinner septum can make this a lot easier because channels don’t have to go through a thick wall.

Another reason could be that the thinner septum is likely more flexible and easier to bend and stretch. Hence, the mother cell can move forward to engulf the forespore so that it is completely inside the mother cell.

Transporting DNA into the spore

When a bacterial cell divides vegetatively, it splits the bacterial DNA equally into two daughter cells.  But an interesting phenomenon occurs during sporulation.

The DNA is trapped at the septum such that the forespore has only 1/3^rd of the DNA and the remaining 2/3^rd stays in the mother cell. A transporter then pumps the rest of the DNA from the mother cell to the forespore.

Packing the whole DNA into the small volume of the forespore probably increases the turgor pressure in the forespore. Hence, the forespore inflates like air in a balloon to give it an ovoid shape.

Bringing the spore inside the mother cell

A critical process during endospore formation is when the mother cell engulfs the forespore. This means that instead of lying side by side, the forespore is now within the mother cell.

To engulf the forespore, the mother cell has to overcome two barriers:

(1) the peptidoglycan that surrounds the bacterial cell on the outside (shown by blue circles in the figure below), and

(2) the septum (also peptidoglycan) that separates the two cells (shown by green circles in the figure below).

But the septum and the bacterial cell envelope are also connected. At this so-called leading-edge the two peptidoglycan structures meet. Here, critical activity happens.

First, enzymes within the forespore (denoted by ‘1’ in the figure) make a new bond with the cell wall ahead of the leading edge. With a new bond between the two, the old bond is no longer needed. Thus, enzymes in the mother cell break this old bond (denoted by ‘2’ in the figure).

Like this, the mother cell can slowly move around the spore until it completed warps around it.

Wrapping the spore in a thick coat

Once the mother cell engulfed the forespore completely, the spore needs to mature. For this, the mother cell builds thick and protective layers around the spore to protect it from the environment.

Ultimately, the mother cell lyses and dies and releases the mature spore into the environment. Only when the environmental conditions become favourable again, spores germinate and normal vegetative growth cycle starts again. 

Bacterial sporulation – a tightly regulated process

Although the process of sporulation sounds pretty simple, it can be extremely challenging to comprehend from the point of view of the bacterial cellular machinery. More than 500 genes are active only during sporulation. And these are not active during vegetative growth.

Also, some genes are only active in the mother cell and others only active in the forespore. And each stage of spore formation needs to be tightly regulated!

The studies of spore formation in Bacillus subtilis have undoubtedly increased our appreciation of what else bacteria are capable of.

However, there are still many unanswered questions and unknown genes during sporulation that we need to study.

Also, we need to expand these studies to understand sporulation in pathogenic spore-formers like Clostridium difficile and Bacillus anthracis so that we can develop treatments for these disease-causing organisms!

Recent sequencing analysis of the human gut microbiota also indicate that around 50-60% of bacteria in a healthy host intestine are spore-formers. But we still don’t understand the functional and physiological relevance of the majority of them.

There is definitely lots to explore and understand about this one-of-a-kind process of sporulation in bacteria!

The post Sporulation in Bacillus subtilis: A strategy for bacterial hibernation appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

We are completely surrounded by them and we surely would not be the same if it was not for our microbial friends.

Unfortunately, every once in a while, we read and hear negative news articles about certain players of the microbial world. And then we forget that many other microbes and bacteria are actually very helpful to us, our health, the environment and food production.

But the goal of the BacterialWorld blog is to remind you how colorful and interesting the microbial world is.

20 interesting microbes everyone should have heard about

The microbial world consists of many interesting players: bacteria, viruses, phages, fungi, protozoa, unicellular eukaryotes and microscopic animals. And together, they all make the microbial world such a diverse and fascinating environment.

So, here, we assembled a list of common and interesting microbes. Some of them you might find delightful, others you rather want to avoid and that is okay.

We want you to be aware that there are many more cool microbes and bacteria out there than what you hear in the news.

And that thanks so research, we know a lot about how to use these microbes or how to avoid them if they are dangerous.

For this list, I got help from microbe lover Rachel and her GIANTmicrobes which she introduced during the #MicrobesinMay challenge on Twitter.

Ready to learn about the microbial world and interesting bacteria and microbes?

1. The bacterium Escherichia coli

Escherichia coli is rod-shaped and can have flagella all around its cell. 

Most people have heard of Escherichia coli because of contaminated food or lakes. However, most strains are harmless and this bacterium is actually super important for your digestive health.

This is also why Escherichia coli is by far the most intensively studied and best-understood organism on the planet.

Escherichia coli serves as a model organism for microbiology and biotechnology. It is helping scientists to learn about everything DNA-related, as well as protein production and cell growth. In most research labs of biological or life sciences, scientists use this organism every day to produce proteins, produce gene fragments or use it as a vehicle for plasmids and vectors.

2. The Influenza virus

The influenza virus is an RNA orthomyxovirus that causes respiratory infections, which you may know as the ‘seasonal flu’. Luckily, there is a vaccine against the flu that you should get every year if you are able to.

Influenza is an RNA virus that contains 8 genetic segments. Generally, RNA viruses are prone to mutate a lot; this happens during so-called antigenic drift and antigenic shift events. These “shifts and drifts” can change the structure of the virus’s surface proteins. Unfortunately, this change makes it harder for our immune system to recognize and respond to the virus.

Because the flu virus is ever-changing, you should help your immune system to recognize the new antigens. You can do this best by getting the new FluShot every season. But be aware that each virus is different and a FluShot will not protect you against other viruses.

3. The fungus Saccharomyces cerevisiae

You may encounter this fungus – almost on a daily basis. Saccharomyces cerevisiae is also known as the common yeast.

We use this yeast to make beer and bread. Like many other microorganisms, Saccharomyces cerevisiae performs microbial fermentation. This means it eats sugar and turns it into alcohol in beer and CO2 for bubbles in beer and bread.

We cannot state enough that the yeast Saccharomyces cerevisiae is a fungus and not a bacterium. It produces rounded cells and researchers use it as a model organism for eukaryotes. This means its DNA is enclosed in a membrane and not swimming around freely as in bacteria. Humans are also eukaryotes, so lots of knowledge of human cellular and molecular biology comes from yeast research.

Saccharomyces cerevisiae also plays a role in biotechnology. Some strains produce biofuels while others produce recombinant proteins that we use as therapeutics.

4. The bacterium Lactobacillus acidophilus

Lactobacillus acidophilus gets its name because it produces lactic acids from sugars, which usually makes its surrounding very acidic.

Lactobacillus acidophilus cells are rod-shaped and usually grow in pairs or chains. This bacterium lives in our mouths and guts where it prevents the growth of other bacteria by maintaining a healthy microbiota.

This bacterium also helps make yogurt, since it breaks apart milk sugars to make acids and other healthy molecules. This is why Lactobacillus acidophilus is also a probiotic, meaning a microbe that promotes health. There are many claims out there promoting its use to increase health, but more research is needed.

5. The Rhinovirus

The Rhinovirus may look cute but it is one of those nasty viruses that you may not like. It causes the common cold and we all know how we feel not cute with a cold. There are more than 100 different varieties of rhinoviruses and together they cause almost half of all colds.

Rhinovirus is an RNA virus in a 20-sided capsid. They are some of the smallest viruses and can spread by aerosol or direct contact. The virus replicates best in temperatures slightly cooler than body temperature, like in the nose. In fact, “rhino” means nose in Greek.

Currently, there is no vaccine against Rhinovirus. And since it’s a virus, antibiotics won’t work against it.

The best way to protect yourself is good hand hygiene and physical distance from people with a cold.

6. The microscopic water bear

One of the most interesting and cutest microbes is definitely the water bear.

But what exactly are water bears?

Hypsibius dujardini are microscopic creatures, classified as the Tardigrada phylum.

As the name suggests water bears resemble bears and walk on eight tiny legs. Tardigrade means “slow walker”. So if you imagine a slow-walking bear through water, this is kind of what water bears are!

Besides being adorable, water bears can survive extreme conditions and they are found worldwide in diverse environments. Many species live in water or around moss. To survive in any habitat, water bears enter a state of cryptobiosis where it dries out and stops its metabolism. In this state, they can last several decades.

Water bears can live in hot springs, polar ice, mountains and deep in the ocean. In fact, researchers found that water bears can even survive the vacuum of space! That’s good since a capsule containing some crashed on the moon in 2019.

Learn more about what tardigrades look like under the microscope.

7. The microscopic rotifers

To us, Rotifers are certainly one of the most interesting and cutest microbes. These microscopic animals are almost all female and can reproduce without the involvement of males.

Rotifers are tiny free-living creatures found mostly in freshwater. Rotifers have a cylindrical body and a ring of cilia around their heads. When the cilia move, it appears as a wheel (rotifer means “wheel bearer”). This movement pushes food into the animal and helps them move through the water.

Rotifers are sexually dimorphic and the males are much smaller and usually do not live long.

Reproduction of this microbe is rather interesting: Unfertilized eggs grow as clones within their mother. But studies have found genetic differences without sexual reproduction. It is now just a question of how?

8. The bacterium Porphyromonas gingivalis

The bacterium Porphyromonas gingivalis causes bad breath and gum disease, so make sure to brush and floss regularly to keep it in check.

Porphyromonas gingivalis cells are rod-shaped and live in our mouths. They are anaerobic, so they don’t need oxygen to grow. This may seem odd since we should have oxygen in our mouths all the time. However, many different microbes grow in our mouths where they form biofilms. These are layers of almost no oxygen, in which the bacteria settle.

In the oral biofilm, the dental plaque, Porphyromonas gingivalis lives close to the gum line where oxygen is depleted. Here, the bacteria can infect the gum and cause erosion called periodontitis.

9. The Rubellavirus

The “little red” Rubellavirus is known to produce red rashes on children’s arms and faces. Luckily, there is a vaccine to prevent infection.

Rubella is an RNA virus in a 20-sided capsid wrapped by a lipid membrane. Also called German measles because it was first identified in Germany, rubella was once a common childhood disease causing rash, fever and sore throat. While it posed minor risks to children, rubella could be deadly for the unborn in the womb.

Today rubella is very rare because of the MMR vaccine, which protects against mumps, measles, and rubella. Thanks to scientific research and vaccination, many countries could be declared “free of endemic transmission of rubella”.

10. The morbillivirus

Separately, the virus that causes the measles. This virus leads to red spots all over the body and can be deadly. Fortunately, the MMR vaccine prevents infection.

Morbillivirus is a spherical RNA virus. Measles is very contagious and spreads by personal contact and contaminated surfaces. It infects the respiratory system and causes rash, fever, cough, running nose and red eyes. Measles can cause serious complications and be deadly for kids.

Today, morbillivirus is still responsible for more than 100 000 deaths yearly, down from more than 2 million deaths annually. This is due to the introduction and widespread use of the MMR vaccine.

11. The bacterium Shigella dysenteriae

If you’ve ever experienced Shigella dysenteriae, you would remember! This bacterium infects the intestines and causes shigellosis, which is incredibly painful and uncomfortable. Antibiotics treat this disease, but hygiene is the best prevention.

Shigella dysenteriae are rod-shaped bacteria. They have a biological needle with which they fire the so-called ‘Shiga toxin’ into our gut cells. This leads to stomach pain and watery diarrhea.

This bacterium travels through the fecal-oral route, from contaminated food or hands. It is very contagious because it needs only a few cells to make someone sick.

What’s the best way to protect yourself? Always cook food thoroughly to kill all bacteria. And wash your hands to prevent spread!

12. The human papillomavirus

This virus may look cute, but human papillomavirus has been linked to certain cancers! The human papillomavirus is a common virus that infects many. Thankfully, there is a new vaccine to prevent high-risk infections.

The human papillomavirus is a DNA virus surrounded by a circular capsid. This virus is very common and in most cases, one may not have any symptoms while the body clears the virus.

Sometimes, the virus causes small tumors called papillomas that appear as warts. If left untreated, those tumors can become cancerous.

The human papillomavirus spreads by direct contact and is one of the most common sexually transmitted diseases worldwide. A vaccine is available to prevent infection from the major cancer-associated human papillomavirus types.

13. The bacterium Anabaena

Anabaena, known as cyanobacteria, are photosynthetic bacteria, even though they resemble eukaryotic algae. These helpful bacteria contain pigments that give Anabaena the blue-green colour.

Commonly found in aquatic environments, cyanobacteria use their pigments to convert light into energy. Using that light along with CO2 and water, they convert it to sugar and oxygen. In fact, cyanobacteria are a major source of oxygen in our atmosphere today!

The bacteria are even more interesting since some of their cells have special superpowers. These so-called heterocysts can “fix” nitrogen.

Heterocysts have extra thick- cell walls to exclude oxygen that otherwise harms nitrogen-fixing enzymes. The heterocysts then share the fixed nitrogen with surrounding cells.

14. The bacterium Clostridium botulinum

Clostridium botulinum produces a neurotoxin known for causing botulism. But that same toxin is also a component of Botox. Just another way we use microbes for good.

Clostridium botulinum is a rod-shaped, spore-forming, anaerobic bacterium. Found in soils, it can enter the food supply as spores. Under correct conditions, like in canning, spores germinate and produce the toxin. Thus, food should be processed with high heat and pressure to kill spores.

The botulinum toxin is the most toxic substance known and causes paralysis. While botulism is serious and can be deadly, scientists found ways to use the muscle-paralyzing function of this toxin. In small doses, the toxin treats muscle disorders such as spasms. Also found in Botox, the toxin paralyzes muscles that lead to wrinkles.

15. The varicella-zoster virus

Remember those itchy spots caused by chickenpox? I do! But now many children don’t have to experience the results of the varicella-zoster virus because of the chickenpox vaccine (lucky them!).

The varicella-zoster virus is a highly contagious DNA herpesvirus. As a primary infection, the virus causes so-called varicella. You might remember this as body rash and itchy blisters that last a few days.

Yet, the varicella-zoster virus actually can remain dormant in our nervous system (called latency) and reactivate later in life. This secondary infection can then lead to herpes zoster, also called shingles.

While chickenpox is usually a non-serious childhood disease, shingles affect adults and can have serious complications and pain. That’s why there is a separate shingles vaccine, too. No one wants to be itchy or in pain, so make sure to get the vaccine!

16. The bacterium Borrelia burgdorferi

Borrelia burgdorferi is a spirochete bacterium shaped like a corkscrew with flagella at both ends. These bacteria live in ticks and can infect humans when bitten by an infected tick.

These bacteria cause Lyme disease, a zoonotic disease where the pathogen jumps from an animal to a human.

Lyme disease is best known for causing a bull’s eye rash. But it also causes fever, headaches and fatigue. Some cases of Lyme disease are asymptomatic and if left untreated can lead to serious neurological or heart issues. Make sure to protect yourself when going hiking and camping.

17. The bacterium Listeria monocytogenes

This bacterium has made headlines, but not for anything fun. Listeria monocytogenes has led to many food recalls because of contamination concerns. It can grow at 0°C, so even refrigerated food can be infected.

Listeria monocytogenes cells are rod-shaped and covered with flagella. This food-borne pathogen causes listeriosis that may result in sepsis, meningitis, or death. It’s especially dangerous for immunocompromised and unborn, which is why pregnant women shouldn’t eat soft cheese or uncooked meat.

Listeria monocytogenes is found in environments where food grows. Contamination can occur during food harvesting and processing. Once inside a human cell, they manipulate it so that the cell propels the bacteria into the next cell.

18. The Epstein-Barr virus

Did you know that the Epstein-Barr virus is one of the most common human viruses? It causes the commonly called kissing disease because we transfer the virus by saliva and bodily fluids.

The Epstein-Barr virus is a DNA herpesvirus with a lipid envelope. Most infections occur in childhood and are asymptomatic or with only mild symptoms. Roughly 90% of adults have antibodies against Epstein-Barr, which means they were once infected with this virus.

When infecting adults for the first time, the Epstein-Barr virus can cause mononucleosis. Symptoms include fever, sore throat and extreme fatigue, lasting weeks to months. You can prevent the spread by not sharing utensils or drinking cups.

19. The bacterium Staphylococcus aureus

One of the best-known bacterial warriors is Staphylococcus aureus and its methicillin-resistant super brother MRSA. These two can infect almost all parts of the human body with their arsenal of virulence factors.

Staphylococcus aureus cells are round-shaped and form grape-like clusters. Most people have this Gram-positive bacterium in their nose or on their skin.

Unfortunately, with certain triggers, this harmless bacterium can become a pathogen. Then, Staphylococcus aureus produces virulence factors, such as toxins, enzymes, and antibody-inactivating proteins. These bacteria can also form biofilms on medical implants.

What about MRSA? Those are strains of Staphylococcus aureus that are resistant to the antibiotic methicillin (Methicillin-resistant Staphylococcus aureus). Antibiotic resistance occurs when bacteria acquire ways to inactive antibiotics and has become a worldwide health crisis.

20. The protozoan Toxoplasma gondii

Love cats? Well, those cats might have a ‘friend’: Toxoplasma gondii. This parasite can be carried by cats and is one of the most common parasites in the world. The infection causes toxoplasmosis which is an important zoonosis.

Toxoplasma gondii is an obligate intracellular parasite. It can reproduce sexually only in cats (called the definitive host) or asexually in any warm-blooded host (such as mice or humans). A cat can become infected by eating an infected mouse, then pass the infection to humans via litter.

Toxoplasmosis infections can occur from eating contaminated food or from infected cat droppings. In most cases, the infection is asymptomatic. However, immunocompromised and pregnant people are at risk for complications.

Which one is your favorite among the interesting microbes?

We hope we could give you a broad overview of interesting microbes and bacteria common in the environment and on the human body. This list of common microbes is meant to raise awareness of how multifaceted the microbial world is.

Yes, some of these microbes cause diseases. But thanks to research, we now have ways to boost our immune systems to clear diseases caused by pathogens or to prevent microbial diseases in the first place with vaccines.

And don’t forget that so many microbes are actually super helpful and fun to look at! Just look at this cute water bear dancing around!

If you have questions about any of these microbes or want to learn more about any player in the microbial world, comment below or send us an email.

And if you want to know more about Rachel and interesting bacteria, follow her on Twitter, or connect with her on LinkedIn.

The post 20 interesting microbes everyone should have heard about appeared first on Bacterialworld.
Bacterialworld - A blog about bacteria: from scientific studies to vivid stories about the fascinating bacterial world

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