The Gibbons Lab @UMassAmherst

@gibbonsgenomics.bsky.social

The Gibbons lab is in the Department of Food Science at UMass Amherst and studies fungal and bacterial genomics.

So excited to finally see this out!Tyler’s tour de force from his PhD. Using an evolve and resequence approach, we tracked how Listeria monocytogenes adapts to sublethal exposure to the sanitizer benzalkonium chloride. Genomics, phenotyping, and a whole lot more. journals.asm.org/doi/10.1128/...

Experimental evolution reveals genetic and transcriptomic mechanisms underlying benzalkonium chloride tolerance and fluoroquinolone cross-resistance in Listeria monocytogenes | mSystems

Listeria monocytogenes persistence in food facilities poses major public health and economic burdens. We modeled long-term exposure to sublethal benzalkonium chloride (BAC) to approximate conditions similar to those in food processing facility drains and uncovered two complementary routes to sanitizer tolerance: (i) repeated inactivation of the fepR regulator with accompanying alterations in the fepA efflux pump, driving BAC tolerance and fluoroquinolone cross-resistance, and (ii) convergence on mutations in ptsH (HPr) within the phosphotransferase system, supported by RNA-seq upregulation of phosphotransferase system (PTS) pathways and biophysical evidence of destabilized HPr variants. Efflux inhibition reduced BAC tolerance where fepR/fepA was mutated but had limited impact in a bcrABC-positive background (where bcrABC encodes a plasmid-borne BAC resistance efflux cassette), highlighting the role of genetic context. These findings connect sanitizer adaptation to antibiotic resistance and identify PTS signaling as a systems-level contributor, informing surveillance and sanitation strategies in food production.

journals.asm.org

Our newest preprint, based on the awesome work by Colin McCarthy Masters project. We used e-tongue and dh-gc-ms to analyze flavor and sensory profiles between Aspergillus oryzae RIB40 and two Aspergillus flavus strains.

bioRxiv Evolutionary Biology@biorxiv-evobio.bsky.social · last yr.

Divergent Volatile Metabolomes and Flavor Attributes in Rice Fermented by Aspergillus oryzae and Aspergillus flavus https://www.biorxiv.org/content/10.1101/2025.07.07.663597v1

Genome and phenotypic analyses support domestication of Aspergillus sojae from A. parasiticus for soy production. A. sojae shows reduced diversity, loss of aflatoxin genes, and traits suited to miso-like salt conditions. Link: doi.org/10.1093/gbe/... #soy #fungi #domestication

Population Genomics of Aspergillus sojae is Shaped by the Food Environment

Abstract. Traditional fermented foods often contain specialized microorganisms adapted to their unique environments. For example, the filamentous mold Aspe

doi.org

If you have been affected by the fires in LA, or are concerned about your ability to keep precious Drosophila strains going during the latest funding crisis, we will host your strains as a backup. Please email me. Please amplify. If you are also able to host fly strains, add your name as well.