From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis

Abstract

Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L. lactis is divided into four subspecies: lactis, cremoris, hordniae and tructae, but only subsp. lactis and subsp. cremoris are of industrial interest. Due to its various biotopes, Lactococcus subsp. lactis is considered the most diverse. The diversity of L. lactis subsp. lactis has been assessed at genetic, genomic and phenotypic levels. Multi-Locus Sequence Type (MLST) analysis of strains from different origins revealed that the subsp. lactis can be classified in two groups: “domesticated” strains with low genetic diversity, and “environmental” strains that are the main contributors of the genetic diversity of the subsp. lactis. As expected, the phenotype investigation of L. lactis strains reported here revealed highly diverse carbohydrate metabolism, especially in plant- and gut-derived carbohydrates, diacetyl production and stress survival. The integration of genotypic and phenotypic studies could improve the relevance of screening culture collections for the selection of strains dedicated to specific functions and applications.

Tracking of Intentionally Inoculated Lactic Acid Bacteria Strains in Yogurt and Probiotic Powder

“…The industrialized food units are mostly interested in LAB species of the following genera: Leuconostoc, Lactobacillus, Oenococcus, Lactococcus, Pediococcus, Streptococcus, and Enterococcus [18]. Among them, three industrially important species, namely Leuconostoc (Leu.)…”

Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia

“…Diacetyl is an aroma wellknown for its buttery taste. The phenotype investigation of L. lactis strains reported here revealed highly diverse carbohydrate metabolism, especially in plant-and gutderived carbohydrates, diacetyl production and stress survival (Laroute et al 2017). L. lactis aids in food safety because of high production of lactic acid and antimicrobial agents such as bacteriocin.…”

“…OTU5, OTU6, and OTU7 were closely related to Lactococcus lactis. The L. lactis bacteria known to be safe for humans (Laroute et al 2017;Nuryshev et al 2016). L. lactis isolated from milk in Russia has antimicrobial activity against Gram positive and Gram-negative bacteria and antifungal to the fungi of the genus Aspergillus, Fusarium, and Candida (Nuryshev et al, 2016).…”

“…Based on this information, OTU5, OTU6, and OTU7 were predicted to have potential candidates for probiotics with functional properties as antibacterial and antifungal, which may play an important role in the treatment of chronic ileum dermatitis. According to Laroute et al (2017), L. lactis is divided into four subspecies: lactis, cremoris, hordniae, and tructae, but only subspecies lactis and cremoris are of industrial interest. L. lactis is involved in the manufacture of dairy products, such as cheese, buttermilk and sour cream.…”

Surface Anchoring on Lactococcus lactis by Covalent Isopeptide Bond

“…[4][5][6] Several lactic acid bacteria (LAB) are probiotics and are therefore considered valuable hosts in biotechnology due to their beneficial influence on health. 7,8 Because of the "generally recognized as safe" (GRAS) status which confirms their safety, LAB are attractive not only for industrial application but also therapeutically. 9 Display of heterologous proteins on the surface of LAB has already been exploited in therapy for the preparation of mucosal vaccines.…”