Genomics landscape of 185 Streptococcus thermophilus and identification of fermentation biomarkers

Zhao, Jie; Wu, Linjie; Li, Weicheng; Wang, Yu; Zheng, Huaiping; Sun, Tiansong; Zhang, Heping; Xi, Ruibin; Liu, Wenjun; Sun, Zhihong

doi:10.1016/j.foodres.2021.110711

Cited by 11 publications

(7 citation statements)

References 32 publications

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“…Strains from Classes 4–6 could not be used alone, but rather only as assistant strains to improve the flavor or texture of the fermented products. Zhao et al (2021) evaluated the acidification capability of 85 strains of S. thermophilus based on the TA and the acid production rate. The TA achieved with and the acid production rate of strains carrying the PrtS gene were significantly higher than those of strains not carrying this gene, and these strains were clustered together in the phylogenetic tree.…”

Section: Resultsmentioning

confidence: 99%

“…S. thermophilus strains from diverse sources have different phenotypic traits. Some studies have defined a growth score and identified a missense mutation ( Zhao et al, 2021 ) or the existence of cell-envelope proteinase- ( PrtS ) ( Dandoy et al, 2011 ; Boulay et al, 2020 ) and urease-encoding genes ( Zotta et al, 2008 ; Arioli et al, 2017 ; Yamauchi et al, 2019 ) to predict the relationship between the genotype and fermentation characteristics of the strains. One disadvantage of these methods is that they can only be applied to investigate bacterial monocultures.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Han

Wu²,

Guo³

et al. 2022

Front. Bioeng. Biotechnol.

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Direct vat-set starter cultures are the key ingredient for the production of fermented dairy products. The characteristics of the strains used for fermentation determine the fermentation time, texture and flavor of the fermented milk products. In this study, a large-scale analysis of the acid production rate, texture, carbon source utilization characteristics of Streptococcus thermophilus strains was conducted. All 100 S. thermophilus strains were divided into six groups according to the acid production rate and into two groups according to the consistency texture. A universal medium, basing on the carbon sources metabolic properties were optimized (0.5% lactose and 3.5% glucose), to culture all of the tested strains. Among them 40 strains were used to test pH-controlled conditions using this universal culture medium. After 5–7 h of fermentation, the optical density (OD) values of all fermented products exceeded 10, suggesting the potential for high-density cultivation of S. thermophilus. Although the OD could be further increased by adding more glucose, this may have hindered subsequent lyophilization because of high residual lactic acid in the fermented product. Next, the application of Streptococcus thermophilus strains in fermented milk was studied. Monocultures and co-cultures of strains were evaluated and compared. The results revealed the existence of symbiotic or competitive relationships between different S. thermophilus strains. Based on the findings, the mixing ratio of three symbiotic S. thermophilus strains was optimized. A co-culture of these three strains yielded fermented milk with high viscosity, low post-acidification, good sensory properties and processability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Han

Wu²,

Guo³

et al. 2022

Front. Bioeng. Biotechnol.

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“…For example, Zhao et al. (2022) analyzed the genome of Lac. paracasei SLP16, identifying genes encoding acid tolerance and bile salt tolerance, few antibiotic‐resistant genes, and on toxin‐encoding virulence genes.…”

Section: Population Genomics Of Labmentioning

confidence: 99%

“…bulgaricus showed that a significant association exists between l ‐lactate dehydrogenase ( lldD ; Ldb2036) and the acidification rate (Song et al., 2021). The BGWAS of S. thermophilus found that a missense mutation, G1118698T, in the AcnA gene is related to its acidification capacity (Zhao et al., 2021). The AcnA gene encodes an aconitate hydratase, which is involved in succinate and citrate production, contributing to milk acidification.…”

Section: Food Science Towards Genomicsmentioning

confidence: 99%

Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives

Li,

Wu,

Kwok

et al. 2023

Food Frontiers

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Lactic acid bacteria (LAB) are widely used in the food industry, but little is known about their population genomics, hindering our understanding of their genetic background and evolution. To better understand the evolution of LAB and their potential applications to related food production, we conducted a scoping review of the literature focusing on genomic issues related to LAB. The research progress of LAB population and functional genomics was summarized by sorting the literature of LAB genomics research in the last 10–15 years. According to the existing evidence, the formation mechanism of characteristics of LAB and their habitat adaptive evolution directed by genome decay and horizontal gene transfer were elucidated. The major evolutionary driving forces of LAB are mutations and horizontal gene transfer (HGT) events with or without the involvement of mobile genetic elements instead of recombination. We also underline the application of LAB genome in food safety and properties. Collectively, this review paper provides up‐to‐date information of the population and functional genomics of LAB, current challenges in the field, and suggestions for improving the exploitation and application of LAB resources.

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“…Traditional fermentations (e.g., milk products) are also benefiting from precision fermentation, essentially to screen the different genomes and connections between phylogeny, environmental and phenotypic features for the selection of specific desired characteristics. Next generation sequencing techniques are essential to identify and predict the behavior and potential of the strains (Zhao et al, 2021).…”

Section: Precision Fermentationmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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Genomics landscape of 185 Streptococcus thermophilus and identification of fermentation biomarkers

Cited by 11 publications

References 32 publications

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives

The fourth industrial revolution in the food industry—part II: Emerging food trends

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