Interactions positives entre bactéries lactiques favorisées par les dépendances nutritionnelles fondées sur l’azote

Autor: Canon, Fanny, Briard-Bion, Valérie, Jardin, Julien, Thierry, Anne, Gagnaire, Valérie
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ecole Doctorale ED EGAAL, Société Française de Nutrition, The Canadian National Committee of the International Dairy Federation (IDF-IDF CANADA), in collaboration with the Centre de recherche en sciences et technologie du lait (STELA) of Université Laval, Giboulot, Anne, LAB13 is organized under the auspices of the Federation of European Microbiological Societies (FEMS) and the Royal Netherlands Society for Microbiology (KNVM), Canon, Fanny
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: Journées Scientifiques ED EGAAL
Journées Scientifiques ED EGAAL, Jun 2021, Rennes, France
SFM Microbes 2021
SFM Microbes 2021, Sep 2021, Nantes, France. 2021
IDF International Cheese Science and Technology Symposium
IDF International Cheese Science and Technology Symposium, Jun 2021, virtual edition, Canada. 2021
Applied and Environmental Microbiology
Applied and Environmental Microbiology, American Society for Microbiology, 2021, ⟨10.1128/AEM.01055-21⟩
Les Journées Scientifiques de l'ED EGAAL
Les Journées Scientifiques de l'ED EGAAL, Jun 2021, Rennes, France
13th Symposium on Lactic Acid Bacteria
13th Symposium on Lactic Acid Bacteria, Aug 2021, mode virtuel, Netherlands. 2021, ⟨10.1128/aem.01055-21⟩
ISSN: 0099-2240
1098-5336
DOI: 10.1128/AEM.01055-21⟩
Popis: International audience; Nutritional dependencies, especially those regarding nitrogen sources, govern numerous microbial positive interactions. As for lactic acid bacteria (LAB), responsible for the sanitary, organoleptic, and health properties of most fermented products, such positive interactions have previously been studied between yogurt bacteria. However, they have never been exploited to create artificial co-cultures of LAB that would not necessarily coexist naturally, i.e from different origins. The objective of this study was to promote LAB positive interactions, based on nitrogen dependencies in co-cultures, and to investigate how these interactions affect some functional outputs, e.g. acidification rates, carbohydrate consumption, and volatile compound production. The strategy was to exploit both proteolytic activities and amino acid auxotrophies of LAB. A chemically defined medium was thus developed to specifically allow the growth of six strains used, three proteolytic and three non-proteolytic. Each of the proteolytic strains, Enterococcus faecalis CIRM-BIA2412, Lactococcus lactis NCDO2125, and CIRM-BIA244, was co-cultured with each one of the non-proteolytic LAB strains: L. lactis NCDO2111, Lactiplantibacillus plantarum CIRM-BIA465 and CIRM-BIA1524. Bacterial growth was monitored using compartmented chambers to compare growth in mono- and co-cultures. Acidification, carbohydrate consumption and volatile compound production was evaluated in direct co-cultures. Each proteolytic strain induced different types of interactions: either strongly positive, weakly positive, or no interactions, with E. faecalis CIRM-BIA2412, L. lactis NCDO2125 and L. lactis CIRM-BIA244, respectively. Strong interactions were associated with higher concentrations in tryptophan, valine, phenylalanine, leucine, isoleucine, and peptides. They led to faster acidification rates, lower pH, higher raffinose utilization and concentrations in five volatile compounds. Importance: Lactic acid bacteria (LAB) interactions are often studied in association with yeasts or propionibacteria in various fermented food products and the mechanisms underlying their interactions are being quite well characterized. Concerning interactions between LAB, they have mainly been investigated to test antagonistic interactions. Understanding how they can positively interact could be useful in multiple food-related fields: production of fermented food products with enhanced functional properties or fermentation of new food matrices. This study investigates the exploitation of the proteolytic activity of LAB strains to promote positive interactions between proteolytic and non-proteolytic strains. The results suggest that proteolytic LAB do not equally stimulate non-proteolytic LAB and that the stronger the interactions between LAB are, the more functional outputs we can expect. Thus, this study gives insight into how to create new associations of LAB strains and to guaranty their positive interactions.
Databáze: OpenAIRE
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