From meadows to milk to mucosa – adaptation of<i>Streptococcus</i>and<i>Lactococcus</i>species to their nutritional environments

Ce, Price; Zeyniyev, Araz; Kuipers, Oscar P.; Kok, Jan

doi:10.1111/j.1574-6976.2011.00323.x

Cited by 54 publications

(50 citation statements)

References 223 publications

(312 reference statements)

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“…The pneumococcus is a pathogen that occupies a very different ecological niche from the dairy LAB; hence, it is highly plausible that the regulation of these processes may differ. This view is supported not only by our results but also by those from studies with other related human pathogens, such as Streptococcus mutans and Streptococcus salivarius (35). A detailed understanding of the central metabolism and its subtle connections to pneumococcal virulence and pathogenesis is still missing.…”

Section: Discussionsupporting

confidence: 76%

Lactate Dehydrogenase Is the Key Enzyme for Pneumococcal Pyruvate Metabolism and Pneumococcal Survival in Blood

et al. 2014

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Streptococcus pneumoniae is a fermentative microorganism and causes serious diseases in humans, including otitis media, bacteremia, meningitis, and pneumonia. However, the mechanisms enabling pneumococcal survival in the host and causing disease in different tissues are incompletely understood. The available evidence indicates a strong link between the central metabolism and pneumococcal virulence. To further our knowledge on pneumococcal virulence, we investigated the role of lactate dehydrogenase (LDH), which converts pyruvate to lactate and is an essential enzyme for redox balance, in the pneumococcal central metabolism and virulence using an isogenic ldh mutant. Loss of LDH led to a dramatic reduction of the growth rate, pinpointing the key role of this enzyme in fermentative metabolism. The pattern of end products was altered, and lactate production was totally blocked. The fermentation profile was confirmed by in vivo nuclear magnetic resonance (NMR) measurements of glucose metabolism in nongrowing cell suspensions of the ldh mutant. In this strain, a bottleneck in the fermentative steps is evident from the accumulation of pyruvate, revealing LDH as the most efficient enzyme in pyruvate conversion. An increase in ethanol production was also observed, indicating that in the absence of LDH the redox balance is maintained through alcohol dehydrogenase activity. We also found that the absence of LDH renders the pneumococci avirulent after intravenous infection and leads to a significant reduction in virulence in a model of pneumonia that develops after intranasal infection, likely due to a decrease in energy generation and virulence gene expression.

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Section: Discussionsupporting

confidence: 76%

Lactate Dehydrogenase Is the Key Enzyme for Pneumococcal Pyruvate Metabolism and Pneumococcal Survival in Blood

et al. 2014

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“…The ADI pathway is responsible for the conversion of arginine to ornithine and the subsequent generation of 1 mol ATP per mol arginine (48). This pathway was induced in L. lactis KF147 in ATL as well as in other other lactococci during glucose starvation (38,49) and was repressed by CcpA in the presence of glucose (12,50). Evidence of glucose limitation during L. lactis KF147 growth in ATL is also supported in the L. lactis metabolomes, which showed that even though glucose was the most abundant sugar in ATL, it was nearly entirely consumed by strain KF147 within 8 h and hence not available to sustain L. lactis over longer periods of time.…”

Section: Discussionmentioning

confidence: 99%

“…Although the LAB species Lactococcus lactis is best studied for its role in dairy fermentations (12), this species is often associated with plants. Plants were originally regarded as the natural habitat of L. lactis (previously termed Streptococcus lactis) (13).…”

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confidence: 99%

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Golomb

Marco

2014

J. Bacteriol.

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Lactic acid bacteria have been isolated from living, harvested, and fermented plant materials; however, the adaptations these bacteria possess for growth on plant tissues are largely unknown. In this study, we investigated plant habitat-specific traits of Lactococcus lactis during growth in an Arabidopsis thaliana leaf tissue lysate (ATL). L. lactis KF147, a strain originally isolated from plants, exhibited a higher growth rate and reached 7.9-fold-greater cell densities during growth in ATL than the dairy-associated strain L. lactis IL1403. Transcriptome profiling (RNA-seq) of KF147 identified 853 induced and 264 repressed genes during growth in ATL compared to that in GM17 laboratory culture medium. Genes induced in ATL included those involved in the arginine deiminase pathway and a total of 140 carbohydrate transport and metabolism genes, many of which are involved in xylose, arabinose, cellobiose, and hemicellulose metabolism. The induction of those genes corresponded with L. lactis KF147 nutrient consumption and production of metabolic end products in ATL as measured by gas chromatography-time of flight mass spectrometry (GC-TOF/MS) untargeted metabolomic profiling. To assess the importance of specific plant-inducible genes for L. lactis growth in ATL, xylose metabolism was targeted for gene knockout mutagenesis. Wild-type L. lactis strain KF147 but not an xylA deletion mutant was able to grow using xylose as the sole carbon source. However, both strains grew to similarly high levels in ATL, indicating redundancy in L. lactis carbohydrate metabolism on plant tissues. These findings show that certain strains of L. lactis are well adapted for growth on plants and possess specific traits relevant for plant-based food, fuel, and feed fermentations. L actic acid bacteria (LAB) found on plants are essential for the production of a wide variety of plant-derived fermented foods with desirable organoleptic properties, improved nutritional attributes, and extended shelf life (1). LAB are a diverse group of bacterial species in the Firmicutes phylum that are characterized by the production of lactic acid as the main end product of carbohydrate metabolism. Some of the most commonly recognized genera among the LAB include Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, and Oenococcus. LAB-fermented plantbased food products include sauerkraut, sourdough, and olives, as well as diverse foods unique to different ethnic groups (e.g., pulque, nukadoko, or gundruk [2,3]). LAB are responsible for the conversion of plant tissues such as alfalfa into silage for animal feed with enhanced nutritional content and stability (4). LAB are also used to ferment plant-based substrates into industrial-grade lactic acid for the manufacture of polylactide bioplastics (5). Conversely, LAB are frequent contaminants of bioethanol fermentations (6).In contrast to commercial dairy fermentations that utilize starter cultures, initiation of plant-based fermentations typically relies on the LAB that are located on or associated with plant tis...

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“…Importantly, this approach shows how industry could develop entirely new starter cultures. Comparative genomics has also provided a means to better understand and assure the 'generally recognized as safe' status of LAB in dairy foods [21][22][23][24], and most notably, revealed species-specific and strainspecific blueprints for the cellular networks and enzymes that contribute to flavor development in aged cheese [8,25,26,27 ].…”

Section: Post-genomics Approaches To Lab Cheese Flavor Enhancementmentioning

confidence: 99%

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

Steele

Broadbent

Kok

2013

Current Opinion in Biotechnology

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129

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Citation for published version (APA): Steele, J., Broadbent, J., & Kok, J. (2013). Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Current Opinion in Biotechnology, 24(2), 135-141. https://doi.org/10.1016/j.copbio.2012.12.001 Copyright Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons).Take-down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e. cultures and enzymes) that results in consistent rapid development of cheese variety-specific characteristic flavors.

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From meadows to milk to mucosa – adaptation ofStreptococcusandLactococcusspecies to their nutritional environments

Cited by 54 publications

References 223 publications

Lactate Dehydrogenase Is the Key Enzyme for Pneumococcal Pyruvate Metabolism and Pneumococcal Survival in Blood

Lactate Dehydrogenase Is the Key Enzyme for Pneumococcal Pyruvate Metabolism and Pneumococcal Survival in Blood

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

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