A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds

Bogićević, Biljana; Fuchsmann, Pascal; Breme, Katharina; Portmann, Reto; Guggenbühl, Barbara; Irmler, Stefan

doi:10.1016/j.idairyj.2013.05.005

Cited by 8 publications

(10 citation statements)

References 22 publications

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“…Another explanation could be the presence of Lactobacillus ssp that have compromised D-lactate dehydrogenase activities. FHL can favor the racemization of L-lactate and we had previously observed lactate racemization in model cheeses in the presence of L. casei (Bogicevic et al, 2013 ). Therefore, we expected racemization of L-lactate in cheese F during ripening.…”

Section: Discussionmentioning

confidence: 81%

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

et al. 2018

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Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 months of ripening in eight Swiss Gruyère-type cheeses using a culture-independent typing method. The study showed that the L. helveticus population present in NWCs persisted in cheese and demonstrated a stable multi-strain coexistence during cheese ripening. With regard to proteolysis, one of the eight L. helveticus populations exhibited less protein degradation during ripening.

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Section: Discussionmentioning

confidence: 81%

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

et al. 2018

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“…To be a successful bacteria species in a medium such as milk, which is rich in the amount of nutrients, but rather limited in its diversity, it is indispensable for the bacterium to metabolize these substrates into essential compounds. This is especially true for sulfur containing amino acids, as it was shown by Bogicevic et al (2013) that methionine is 25 times more abundant than cysteine during the cheese ripening process. Therefore, the ability to convert methionine to cysteine is a selective growth advantage.…”

Section: Discussionmentioning

confidence: 96%

“…A previous study proposed this role of the gene cluster for S. thermophilus and L. bulgaricus ( Liu et al, 2009 ). Additionally, a model was published that explained the role of ctl in the volatile sulfur compounds production ( Bogicevic et al, 2013 ). Finally, we recently published that the cysK-ctl-cysE is massively up regulated in L. paracasei , if no cysteine is present in the growth medium ( Wüthrich et al, 2018 ).…”

Section: Discussionmentioning

confidence: 99%

“…The sulfur containing amino acids methionine and cysteine are a good example for the specificity of milk as a habitat. Bogicevic et al (2013) described that the methionine concentration excesses the cysteine during the cheese ripening upto a factor of 25. Therefore the ability to convert methionine to cysteine is an important growth advantage.…”

Section: Introductionmentioning

confidence: 99%

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Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster

et al. 2018

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Milk and dairy products are rich in nutrients and are therefore habitats for various microbiomes. However, the composition of nutrients can be quite diverse, in particular among the sulfur containing amino acids. In milk, methionine is present in a 25-fold higher abundance than cysteine. Interestingly, a fraction of strains of the species L. paracasei – a flavor-enhancing adjunct culture species – can grow in medium with methionine as the sole sulfur source. In this study, we focus on genomic and evolutionary aspects of sulfur dependence in L. paracasei strains. From 24 selected L. paracasei strains, 16 strains can grow in medium with methionine as sole sulfur source. We sequenced these strains to perform gene-trait matching. We found that one gene cluster – consisting of a cysteine synthase, a cystathionine lyase, and a serine acetyltransferase – is present in all strains that grow in medium with methionine as sole sulfur source. In contrast, strains that depend on other sulfur sources do not have this gene cluster. We expanded the study and searched for this gene cluster in other species and detected it in the genomes of many bacteria species used in the food production. The comparison to these species showed that two different versions of the gene cluster exist in L. paracasei which were likely gained in two distinct events of horizontal gene transfer. Additionally, the comparison of 62 L. paracasei genomes and the two versions of the gene cluster revealed that this gene cluster is mobile within the species.

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“…In addition, it was shown that VSC producing abilities of LAB ( Lactococcus lactis, Lactobacillus spp., Streptococcus thermophilus and Brevibacterium linens ) correlated with the cystathionine lyase activities [ 50 ]. Similarly, strains possessing cystathionine lyase genes used in cheese manufacture contributed to significantly higher levels of VSC at the end of ripening [ 51 ]. The overexpression of CBL in L. helveticus resulted in higher production of VCS from methionine and cystathionine [ 52 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative genomic and metabolic analysis of three Lactobacillus paracasei cheese isolates reveals considerable genomic differences in strains from the same niche

Stefanovic

McAuliffe

2018

BMC Genomics

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BackgroundStrains of Lactobacillus paracasei are present in many diverse environments, including dairy and plant materials and the intestinal tracts of humans and animals. Their adaptation to various niches is correlated to intra-species diversity at the genomic and metabolic level. In this study, we compared the genome sequences of three L. paracasei strains isolated from mature Cheddar cheeses, two of which (DPC4206 and DPC4536) shared the same genomic fingerprint by PFGE, but demonstrated varying metabolic capabilities.ResultsGenome sizes varied from 2.9 Mbp for DPC2071, to 3.09 Mbp for DPC4206 and 3.08 Mpb for DPC4536. The presence of plasmids was a distinguishing feature between the strains with strain DPC2071 possessing an unusually high number of plasmids (up to 11), while DPC4206 had one plasmid and DPC4536 harboured no plasmids. Each of the strains possessed specific genes not present in the other two analysed strains. The three strains differed in their abundance of sugar-converting genes, and in the types of sugars that could be used as energy sources. Genes involved in the metabolism of sugars not usually connected with the dairy niche, such as myo-inositol and pullulan were also detected, but strains did not utilise these sugars. The genetic content of the three strains differed in regard to specific genes for arginine and sulfur-containing amino acid metabolism and genes contributing to resistance to heavy metal ions. In addition, variability in the presence of phage remnants and phage protection systems was evident.ConclusionsThe findings presented in this study confirm a considerable level of heterogeneity of Lactobacillus paracasei strains, even between strains isolated from the same niche.

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A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds

Cited by 8 publications

References 22 publications

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster

Comparative genomic and metabolic analysis of three Lactobacillus paracasei cheese isolates reveals considerable genomic differences in strains from the same niche

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