First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

Boucher, Clémentine Le; Courant, Frédérique; Jeanson, Sophie; Chéreau, Sylvain; Maillard, Marie-Bernadette; Royer, Anne-Lise; Thierry, Anne; Dervilly, Gaud; Bizec, Bruno Le; Lortal, Sylvie

doi:10.1016/j.foodchem.2013.03.094

Cited by 39 publications

(35 citation statements)

References 32 publications

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“…Food metabolomics-based studies are becoming more intensive, aiming for deeper understanding of the function of food microbiota (Turnbaugh and Gordon, 2008;Le Boucher et al, 2013;Sgarbi et al, 2013). The methodological approach presented in this study can be applied to evaluate very different genera of cheese-associated bacteria for their ability to produce aroma volatile compounds, and particularly for their potential to enhance the flavor of semihard cheeses.…”

Section: Resultsmentioning

confidence: 99%

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A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

et al. 2015

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Section: Resultsmentioning

confidence: 99%

“…context, XCMS has been mainly applied to process data of analysis of solutes after derivatization. Recently, XCMS has also been successfully used to analyze the results of GC-MS data in the field of cheese aroma formation (Le Boucher et al, 2013).…”

Section: Production Of Volatile Compoundsmentioning

confidence: 99%

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

et al. 2015

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“…Volatile metabolites were analyzed using a Clarus 680 gas chromatograph coupled to a Clarus 600T quadrupole mass spectrometer (GC-MS) (PerkinElmer, Courtaboeuf, France), as previously described (18). A Turbo Matrix HS-40 Trap (PerkinElmer) was used as a headspace sampler.…”

Section: Methodsmentioning

confidence: 99%

“…The mass spectrometer was operated in the scan mode within a mass range of m/z 25 to 300, with a scan time of 0.3 s. Ionization was done by electronic impact at 70 eV. GC-MS data were processed using XCMS and the R statistical language, as previously described (18). Volatile metabolites were analyzed for 4 replicates at 0 h, 8 h, and 1, 2, 6, 13, 20, and 27 days.…”

Section: Methodsmentioning

confidence: 99%

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Boucher

Gagnaire

Briard‐Bion

et al. 2016

Appl Environ Microbiol

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In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening. L actic acid bacteria (LAB), including Lactococcus lactis, are essential agents of cheese manufacturing. They contribute to the formation of the specific flavor and texture of the final cheese product, directly through their metabolic activity or indirectly through the release of enzymes in the cheese matrix after autolysis (1, 2). Their main activities in cheese are (i) to acidify the curd by metabolizing milk lactose into lactic acid as the main end product and (ii) to hydrolyze milk caseins into peptides and free amino acids and subsequently to catabolize amino acids into various flavor compounds. Moreover, some LAB, such as the diacetylactis biovar of L. lactis subsp. lactis, metabolize citrate into diacetyl (2,3-butanedione) and acetoin (2-hydroxy-3-butanone) (3-6).LAB, as any bacteria, are immobilized in the cheese fat-protein matrix during the coagulation step. They are thus constrained to develop as bacterial colonies, as shown in different types of cheeses by using scanning electronic microscopy (7-9), confocal laser scanning microscopy (10, 11), and fluorescence in situ hybridization (12). For example, the researchers who used the latter technique assessed the spatial distribution of different LAB species in the different parts of Stilton cheese and showed that lactococci, Lactobacillus plantarum, and Leuconostoc were not equally distributed in the core, veins, and crust of the cheese (12). However, the consequences on cheese ripening of immobilization of bacteria as colonies in cheese have rarely been explored.The spatial distribution of bacterial colonies is characterized by the size and num...

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“…Moreover, carbon limitation was apparent and involved release of CcpA-mediated control. In similar UF-Cheeses made with strain LD6, recently the metabolites were determined using an unsupervised mass-spectometry approach, illustrating the power of other non-targeted functional approaches [52]. In an unrelated study, four Lactococcus lactis subsp.…”

Section: Functional Genomics Of Lab In Food Fermentationsmentioning

confidence: 99%

Functional genomics of lactic acid bacteria: from food to health

2014

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Genome analysis using next generation sequencing technologies has revolutionized the characterization of lactic acid bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of lactic acid bacteria and their environmental interactions. Moreover, functional genomics approaches have been used to understand the response of lactic acid bacteria to their environment. The results have been instrumental in understanding the adaptation of lactic acid bacteria in artisanal and industrial food fermentations as well as their interactions with the human host. Collectively, this has led to a detailed analysis of genes involved in colonization, persistence, interaction and signaling towards to the human host and its health. Finally, massive parallel genome re-sequencing has provided new opportunities in applied genomics, specifically in the characterization of novel non-GMO strains that have potential to be used in the food industry. Here, we provide an overview of the state of the art of these functional genomics approaches and their impact in understanding, applying and designing lactic acid bacteria for food and health.

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First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

Cited by 39 publications

References 32 publications

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

Functional genomics of lactic acid bacteria: from food to health

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