Stephen Lindemann, associate professor of food science at Purdue University, sits at a microscope. (Purdue University photo/Tom Campbell) |
“One would expect microorganisms to compete against each other as they do for simple resources, with one eventually crowding out the others, but in communities consuming complex substrates, like sorghum fibers, we see microbial diversity maintained,” said Steve Lindemann, associate professor of food science at Purdue University, who leads the project. “We’ve seen that microorganisms change the enzymes they produce depending on their neighbors and the food source they are consuming. Understanding this behavior could lead to a way to engineer more stable and productive systems for processes that rely on microbes to convert plant material into useful products, like biofuels production and other types of food and industrial fermentation.”
The National Science Foundation funded the project, which aims to uncover the mechanisms behind the division of labor among microorganisms, single-celled living organisms, including bacteria and fungi, which are too small to be seen without a microscope and naturally live in communities. The team also will develop a theory that describes how microbial interactions maintain diversity and influence the productivity and stability of a community.