Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Broadbent, Jeff R.; Cai, Hui; Larsen, Rebecca L.; Hughes, Judith M.; Welker, Dennis L.; Carvalho, Vanessa G. de; Tompkins, Thomas A.; Ardö, Ylva; Vogensen, Finn K.; Lorentiis, Angela De; Gatti, Monica; Neviani, Erasmo; Steele, J. L.

doi:10.3168/jds.2010-4068

Cited by 98 publications

(69 citation statements)

References 69 publications

(114 reference statements)

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“…Importantly, this approach shows how industry could develop entirely new starter cultures. Comparative genomics has also provided a means to better understand and assure the 'generally recognized as safe' status of LAB in dairy foods [21][22][23][24], and most notably, revealed species-specific and strainspecific blueprints for the cellular networks and enzymes that contribute to flavor development in aged cheese [8,25,26,27 ].…”

Section: Post-genomics Approaches To Lab Cheese Flavor Enhancementmentioning

confidence: 99%

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Steele

Broadbent

Kok

2013

Current Opinion in Biotechnology

129

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Citation for published version (APA): Steele, J., Broadbent, J., & Kok, J. (2013). Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Current Opinion in Biotechnology, 24(2), 135-141. https://doi.org/10.1016/j.copbio.2012.12.001 Copyright Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons).Take-down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e. cultures and enzymes) that results in consistent rapid development of cheese variety-specific characteristic flavors.

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Section: Post-genomics Approaches To Lab Cheese Flavor Enhancementmentioning

confidence: 99%

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Steele

Broadbent

Kok

2013

Current Opinion in Biotechnology

129

View full text Add to dashboard Cite

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“…For example, a unique CEP, PrtP, is present in L. lactis (Monnet et al 1987), PrtS in S. thermophilus (Fernandez-Espla et al 2000), PrtB in Lactobacillus delbrueckii (Laloi et al 1991), and PrtR in L. rhamnosus (Pastar et al 2003), whereas up to four CEPs are present in Lactobacillus helveticus, referred to as PrtH to PrtH4 (Broadbent et al 2011;Sadat-Mekmene et al 2011b). Moreover, the activity and specificity of CEP can also vary within a given species.…”

Section: Formation Of Flavour Compounds By L Lactismentioning

confidence: 99%

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Thierry

Valence

Deutsch

et al. 2015

Dairy Sci. & Technol.

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Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, many key phenotypic traits determining their interest for dairy applications depend on the strain within a given species. Through some examples, this review illustrates how the choice of a bacterial strain with specific technological characteristics, within a given species of LAB or PAB, can determine the final properties in the end product. This concerns the technological properties of cheeses, such as flavour, texture, and opening formation, and their functional properties, such as inhibition of undesirable microorganisms and health properties. When known, the genetic determinants of the diversity are presented. This review emphasizes the importance of preserving and exploring microbial resources at the intraspecific level, as an unending source of diversity for innovation in food fermentation.

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“…For this, LAB possess a proteolytic system which is generally composed of a cell-envelope proteinase (CEP) that initiates the casein breakdown, transport systems which internalize resulting oligopeptides through the membrane and various intracellular peptidases which hydrolyze them to free amino acids (Savijoki et al 2006). Most of LAB possess only one CEP but some lactobacilli strains harbor two or more CEPs Broadbent et al 2011). In Streptococcus thermophilus, prtS belongs to a genomic island probably acquired by horizontal transfer from a commensal and/or pathogenic species close to Streptococcus suis (Delorme et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Acquisition of PrtS in Streptococcus thermophilus is not enough in certain strains to achieve rapid milk acidification

Galia

Jameh

Perrin

et al. 2016

Dairy Sci. & Technol.

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The acquisition of prtS by Streptococcus thermophilus strains allowed hydrolysis of caseins into peptides and then to increase their growth in milk. This leads to faster milk acidification, which is important in dairy industry. However, some strains harboring the same allele of prtS present different acidification rates, which could be explained by a difference in the regulation of prtS expression. We chose two strains with the same allele of prtS (including the same promoter region): one, PB302, is with high acidification rate while the other, PB18O, is without. They exhibited similar growth in M17, but not in milk, where PB302 showed better growth. The expression of prtS and activity of PrtS were lower in PB18O, in the two media tested. We demonstrated that other genes known to be involved in carbon and nitrogen metabolism were overexpressed in PB302. Interestingly, these genes were overexpressed in milk compared to M17. Nearly all these genes possessed a putative CodY-box in their promoter region. Taken together, difference of gene expression detected in PB302 between milk (low-peptide medium) and M17 (rich-peptide medium) and presence of a putative CodY-box is a feature of the transcriptional pattern of CodY-regulated genes. Altogether, our results propose that acquisition of prtS is not enough in certain strains to achieve rapid milk acidification. High transcriptional level of dtpT, amiF, ilvC, ilvB, bcaT, livJ, ackA, codY, and prtS in fast acidifying strain suggests that this transcriptional pattern could be required for fast milk acidification in Streptococcus thermophilus.

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Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Cited by 98 publications

References 69 publications

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Acquisition of PrtS in Streptococcus thermophilus is not enough in certain strains to achieve rapid milk acidification

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