How Airborne Alcohol Fuels Fungal Growth and Its Consequences
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The Fascinating World of Fungi and Alcohol
As you approach a brewery, a distinct aroma fills the air. Having tried my hand at home brewing, I can recognize the various scents — the bitterness of hops, the rich smell of yeast, and the sweetness of malt. Similarly, vineyards exude their own unique aromas, reminiscent of aging grapes and charred barrels.
However, there’s more than just these delightful scents wafting around; there's also alcohol in the atmosphere. Distillers often refer to the "angel’s share," which represents the portion of alcohol that evaporates during the maturation of spirits. Yet, this alcohol doesn’t just disappear; it has to go somewhere, and that’s where the black fungus, Baudoinia compniacensis, comes into play.
The Mechanism of Ethanol Utilization by Fungi
Baudoinia compniacensis is a black fungus that thrives in environments with airborne ethanol vapor and elevated humidity, though it doesn't require constant moisture. Research indicates that while it can utilize ethanol as a food source, it doesn’t rely solely on it for growth. This fungus is capable of converting ethanol into carbon compounds like acetates, thereby increasing its biomass.
Interestingly, Baudoinia has a low tolerance for ethanol, with concentrations above 14% proving lethal, whereas baker's yeast can withstand up to 21%. Fortunately, the airborne concentrations are much lower, allowing Baudoinia to flourish while potentially inhibiting the growth of other microorganisms.
However, the proliferation of this fungus is not welcomed by everyone, particularly the residents of Lincoln County, Tennessee.
"This Fungus Has A Drinking Problem" - YouTube
Residents of Lincoln County, adjacent to Moore County where Jack Daniel’s whiskey is produced, have voiced concerns regarding the growth of Baudoinia. The whiskey undergoes aging in wooden barrels, which leak ethanol into the atmosphere, creating an ideal environment for the fungus. Complaints have surfaced about the unsightly black mold covering trees, buildings, and other structures, which reappears even after attempts to wash it away.
Nature's Adaptability: Other Fungi Feeding on Unusual Sources
The ability of Baudoinia to thrive on ethanol vapors may seem peculiar, but it isn’t the only fungus that has adapted to unconventional food sources. Other fungi like Cladosporium sphaerospermum, Wangiella dermatitidis, and Cryptococcus neoformans are known for their unique ability to utilize radiation as an energy source, with Cladosporium being discovered in the aftermath of the Chernobyl disaster. These fungi produce melanin to shield themselves from harmful radiation, though how they convert this energy into a usable food source remains a subject of ongoing research.
The Impact of Human Activity on Fungal Evolution
Human activity has also influenced the evolution of certain microorganisms, such as nylon-eating bacteria that have developed to consume synthetic materials. This adaptability showcases nature’s resilience, even in the face of human-induced challenges.
"An 'Alcoholic Fungus' - The Angel's Share Fungus, Barrmill, Scotland" - YouTube
While humans may not thrive on beer alone, organisms like Baudoinia compniacensis have successfully adapted to exploit airborne ethanol as a nutrient source. Unfortunately, this success poses challenges for residents living near distilleries. Potential solutions, such as installing air filters in warehouses, could help mitigate the problem, but distilleries are often hesitant to take such measures. As long as alcohol vapor escapes into the atmosphere, the fungus is likely to continue thriving alongside the aging whiskey production.
Thank you for reading! Next, explore the intriguing question of whether we can anatomically differentiate between male and female brains.