Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Manno, Mariano A. Torres; Zuljan, Federico Alberto; Alarcón, Sergio H.; Esteban, Luis; Blancato, Víctor Sebastián; Espariz, Martín; Magni, Christian

doi:10.1016/j.jbiotec.2018.06.345

Cited by 11 publications

(6 citation statements)

References 44 publications

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“…In the L. lactis biovar. diacetylactis CRL264 strain, citrate transport, and metabolism are composed of the chromosomal citM(ψcitO)-I-CDEFXG cluster [34]. However, in the present study, we only observed the cluster of citM(H)-CDEFGT(X) without citI gene.…”

Section: Resultscontrasting

confidence: 74%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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In the present study, we describe the identification of potential citrate metabolism pathways for the lactic acid bacterium (LAB) Carnobacterium maltaromaticum. A phenotypic assay indicated that four of six C. maltaromaticum strains showed weak (Cm 6-1 and ATCC 35586) or even delayed (Cm 3-1 and Cm 5-1) citrate utilization activity. The remaining two strains, Cm 4-1 and Cm 1-2 gave negative results. Additional analysis showed no or very limited utilization of citrate in media containing 1% glucose and 22 or 30 mM citrate and inoculated with Cm 6-1 or ATCC 35586. Two potential pathways of citrate metabolism were identified by bioinformatics analyses in C. maltaromaticum including either oxaloacetate (pathway 1) or tricarboxylic compounds such as isocitrate and α-ketoglutarate (pathway 2) as intermediates. Genes encoding pathway 1 were present in two out of six strains while pathway 2 included genes present in all six strains. The two potential citrate metabolism pathways in C. maltaromaticum may potentially affect the sensory profiles of milk and soft cheeses subjected to growth with this species.

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Section: Resultscontrasting

confidence: 74%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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“…The citP gene is highly valued as a molecular marker of this biovar. But the plasmid encoding CitP is sometimes missing while the chromosomal cluster citDEFXG is highly conserved among the strains that produce diacetyl (Passerini et al, 2013;Torres Manno et al, 2018). For that reason, the citD chromosomal gene encoding the citrate lyase was chosen as target to highlight the diacetylactis biovar.…”

Section: Discussionmentioning

confidence: 99%

“…Before the advent of molecular methods for strain identification, these subspecies were identified using phenotypic tests (Schleifer et al, 1985). Later, several studies based on genome-wide (Kelleher et al, 2017;Torres Manno et al, 2018) and comparative analysis of ANI parameters (Cavanagh et al, 2015a) support the idea that these two subspecies can be considered as two distinct species lactis and cremoris. The use of this new denomination is now well admitted.…”

Section: Introductionmentioning

confidence: 99%

Precise Populations’ Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters

et al. 2020

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Lactococcus lactis group (composed of the lactis and cremoris subspecies, recently reassigned as two distinct species) plays a major role in dairy fermentations. Usually present in starter cultures, the two species enable efficient acidification and improve the organoleptic qualities of the final product. Biovar diacetylactis strains produce diacetyl and acetoin, aromas from the citrate metabolization. As these populations have distinct genomic and phenotypic characteristics, the proportions of each other will affect the final product. Today, there is no quantitative test able to distinguish between the two species and the biovar in dairy ecosystems. In this study, we developed a specific, reliable, and accurate strategy to quantify these populations using, species-, and diacetylactis-specific fluorescent probes in digital droplet PCR assays (ddPCR). Species were distinguished based on three single nucleotide polymorphisms in the glutamate decarboxylase gadB gene, and the citD gene involved in citrate metabolism was used to target the biovar. Used in duplex or singleplex, these probes made it possible to measure the proportion of each population. At 59 • C, the probes showed target specificity and responded negatively to the non-target species usually found in dairy environments. Depending on the probe, limit of detection values in milk matrix ranged from 3.6 × 10 3 to 1.8 × 10 4 copies/ml. The test was applied to quantify sub-populations in the L. lactis group during milk fermentation with a commercial starter. The effect of temperature and pH on the balance of the different populations was pointed out. At the initial state, lactis and cremoris species represent, respectively, 75% and 28% of the total L. lactis group and biovar diacetylactis strains represent 21% of the lactis species strains. These ratios varied as a function of temperature (22 • C or 35 • C) and acidity (pH 4.5 or 4.3) with cremoris species promoted at 22 • C and pH4.5 compared to at 35 • C. The biovar diacetylactis strains were less sensitive to acid stress at 35 • C. This methodology proved to be useful for quantifying lactis and cremoris species and biovar diacetylactis, and could complete 16S metagenomics studies for the deeply description of L. lactis group in complex ecosystems.

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“…For instance, Lactococcus lactis isolates from dairy environment greatly differ in their genes from environmental strains [49], showing domestication of strains. As a consequence, their phenotype reflects their adaptation to a specific niche [50,51]. Similar exploitation of genomic data, through comparative genomics, have been performed with L. plantarum and Fructobacillus spp.…”

Section: Overviewmentioning

confidence: 99%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Cited by 11 publications

References 44 publications

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Precise Populations’ Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

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