Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening
| Autor: | Saara Pitkänen, Petri Auvinen, Lars Paulin, Matti Kankainen, Pia Laine, Tuomas Salusjärvi, Terhi Ahlroos, Jarna Tanskanen, Teija Ojala, Soile Tynkkynen |
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| Přispěvatelé: | Medicum, Institute of Biotechnology, Department of Pharmacology, Institute for Molecular Medicine Finland, DNA Sequencing and Genomics |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Cheese ripening LACTATE Transcriptome chemistry.chemical_compound Cheese SUBSP SHERMANII RNA Ribosomal 16S Sequencing DAIRY PROPIONIBACTERIA 1183 Plant biology microbiology virology Phylogeny Flavor development biology Propionibacterium freudenreichii Acetoin food and beverages Ripening Genomics General Medicine Cold Temperature Biochemistry Taste BACTERIA ESTERASE Propionibacterium 030106 microbiology Cold storage Diacetyl METABOLISM SEQUENCE Microbiology ACNES 03 medical and health sciences Transcriptomics IDENTIFICATION Comparative genomics Gene Expression Profiling biology.organism_classification 030104 developmental biology chemistry Food Microbiology 3111 Biomedicine Dairy Products LIPOLYSIS Food Science |
| Zdroj: | International Journal of Food Microbiology. 241:39-48 |
| ISSN: | 0168-1605 |
| Popis: | Propionibacterium freudenreichii is a commercially important bacterium that is essential for the development of the characteristic eyes and flavor of Swiss-type cheeses. These bacteria grow actively and produce large quantities of flavor compounds during cheese ripening at warm temperatures but also appear to contribute to the aroma development during the subsequent cold storage of cheese. Here, we advance our understanding of the role of P. freudenreichii in cheese ripening by presenting the 2.68-Mbp annotated genome sequence of P. freudenreichii ssp. shermanii JS and determining its global transcriptional profiles during industrial cheese-making using transcriptome sequencing. The annotation of the genome identified a total of 2377 protein-coding genes and revealed the presence of enzymes and pathways for formation of several flavor compounds. Based on transcriptome profiling, the expression of 348 protein-coding genes was altered between the warm and cold room ripening of cheese. Several propionate, acetate, and diacetyl/acetoin production related genes had higher expression levels in the warm room, whereas a general slowing down of the metabolism and an activation of mobile genetic elements was seen in the cold room. A few ripening-related and aminoacid catabolism involved genes were induced or remained active in cold room, indicating that strain JS contributes to the aroma development also during cold room ripening. In addition, we performed a comparative genomic analysis of strain JS and 29 other Propionibacterium strains of 10 different species, including an isolate of both P. freudenreichii subspecies freudenreichii and shermanii. Ortholog grouping of the predicted protein sequences revealed that close to 86% of the ortholog groups of strain JS, including a variety of ripening-related ortholog groups, were conserved across the P. freudenreichii isolates. Taken together, this study contributes to the understanding of the genomic basis of P. freudenreichii and sheds light on its activities during cheese ripening. (C) 2016 Elsevier B.V. All rights reserved. |
| Databáze: | OpenAIRE |
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