Screening of endogenous strong promoters of Leuconostoc citreum EFEL2700 based on transcriptome analysis and its application for food-grade production of β-galactosidase

Kim, Seo Yeon; Kim, Seul-Ah; Jang, Ye-Ji; Seo, Seung-Oh; Han, Nam Soo

doi:10.1016/j.jbiotec.2020.12.001

Cited by 5 publications

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, the transcriptional responses of L. lactis have been investigated during different stresses, such as cold, heat, acid, osmotic, oxidative, and starvation [ 170 , 171 , 172 , 173 , 174 , 175 , 176 ], or during growth in media with different carbon sources [ 177 , 178 , 179 ]. Apart from L. lactis , transcriptomics studies have also been performed in other important cheese bacterial [ 163 , 180 , 181 , 182 , 183 , 184 , 185 , 186 ], yeasts [ 187 , 188 , 189 ], and fungal species [ 190 , 191 , 192 , 193 , 194 , 195 , 196 ]. Most interestingly, Dalmasso et al [ 197 ] reported that P. freudenreichii CIRM-BIA1 T adapted from warm (28 °C) to cold storage (4 °C) was able to express genes involved in the formation of important cheese flavor compounds through the catabolism of branched-chain amino acids.…”

Section: Omics Insights Into Flavor Formation In Cheesementioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

View full text Add to dashboard Cite

Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

show abstract