Bacterial proteome adaptation during fermentation in dairy environments.

Autor: van Olst B; Host-Microbe Interactomics, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Biochemistry, Wageningen University & Research, Wageningen, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands., Nugroho A; Host-Microbe Interactomics, Wageningen University & Research, Wageningen, the Netherlands; Microbiology Department, NIZO Food Research, Ede, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands., Boeren S; Laboratory of Biochemistry, Wageningen University & Research, Wageningen, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands., Vervoort J; Host-Microbe Interactomics, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Biochemistry, Wageningen University & Research, Wageningen, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands., Bachmann H; Microbiology Department, NIZO Food Research, Ede, the Netherlands; Systems Biology Lab, Vrije Universiteit Amsterdam, Amsterdam, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands., Kleerebezem M; Host-Microbe Interactomics, Wageningen University & Research, Wageningen, the Netherlands; TI Food and Nutrition, Wageningen, the Netherlands. Electronic address: michiel.kleerebezem@wur.nl.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Aug; Vol. 121, pp. 104514. Date of Electronic Publication: 2024 Mar 02.
DOI: 10.1016/j.fm.2024.104514
Abstrakt: The enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing state of the bacteria. Here, we present bacterial harvesting and processing procedures that enable reproducible, high-resolution proteome determination in lactococcal cultures harvested from laboratory media, milk, and miniature Gouda cheese. Comparative proteome analysis of Lactococcus cremoris NCDO712 grown in laboratory medium and milk revealed proteome adaptations that predominantly reflect the differential (micro-)nutrient availability in these two environments. Additionally, the drastic environmental changes during cheese manufacturing only elicited subtle changes in the L. cremoris NCDO712 proteome, including modified expression levels of enzymes involved in flavour formation. The technical advances we describe offer novel opportunities to evaluate bacterial proteomes in relation to their performance in complex, protein- and/or fat-rich food matrices and highlight the potential of steering starter culture performance by preculture condition adjustments.
Competing Interests: Declaration of competing interest The project is organized by and executed under the auspices of TiFN, a public - private partnership on precompetitive research in food and nutrition. HB is part-time employed by NIZO Food Research. The authors have declared that no competing interests exist in the writing of this publication.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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