Spatial Metabolomics Reveals the Role of Penicillic Acid in Cheese Rind Microbiome Disruption by a Spoilage Fungus
Carlismari Oliveira Grundmann, Christopher Tomo, Julia Hershelman, Benjamin E. Wolfe, Laura M. Sanchez
This paper identifies how Aspergillus westerdijkiae uses penicillic acid and other metabolites to inhibit cheese rind bacteria, disrupting microbial communities through chemical interactions.
mSystems · Jan 12, 2026Peer-reviewedMicrobiology