Global transcriptome response in Lactobacillus sakei during growth on ribose

McLeod, Anette; Snipen, Lars; Naterstad, Kristine; Axelsson, Lars

doi:10.1186/1471-2180-11-145

Cited by 35 publications

(39 citation statements)

References 82 publications

(148 reference statements)

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“…The generally higher activation of pathway that can supply pyruvate in the strains pre-grown or resuspended in ribose confirms the finding of McLeod et al (2011) relative to the transcriptome of L. sakei . More recently, this possibility was discussed by McLeod et al (2017) who support the hypothesis that, under glucose restriction, the pyruvate derived from amino acid metabolism can be the starting point for energy metabolic routes bringing to organic acid production.…”

Section: Resultssupporting

confidence: 80%

Phenotypic Diversity of Lactobacillus sakei Strains

et al. 2018

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Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these products and can maintain its viability during all the ripening period, which can take also some months. This ability is guaranteed by the possibility of the species to obtain energy through pathways active even when hexoses are depleted. This species is characterized by a relevant genetic and phenotypic diversity and its metabolism can be further affected by the growth condition applied. In this work we investigate the metabolic responses of six different L. sakei in a synthetic medium (DM) containing defined amounts of amino acids in relation to temperature and NaCl concentration. In addition, the activities of cells pre-grown in presence of glucose o ribose were tested. Arginine was efficiently up-taken with the exception of the type strain DSMZ 20017t. Other amino acids (i.e., serine, asparagine, cysteine, and methionine) were metabolized through potentially energetic pathways which start from pyruvate accumulation, as demonstrated by the organic acid accumulation trend in the condition tested, especially in DM without sugar added. The presence of excesses of pyruvate deriving from amino acids lead to the accumulation of diacetyl and acetoin by all the strains when sugars were added. This approach allowed a deeper insight into the phenotypic variability of the species and improved the comprehension of the metabolic pathways adopted by L. sakei to survive and grow in restrictive conditions such as those found in fermented sausages during fermentations. Thus, the results obtained are useful information for improving and optimizing the use of such strains as starter culture for these products.

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Section: Resultssupporting

confidence: 80%

Phenotypic Diversity of Lactobacillus sakei Strains

et al. 2018

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“…sakei 23K strain global transcriptome response during growth on ribose [188] and L. sakei La22 strain transcriptomic response to meat protein environment [189] have been studied using DNA microarrays.…”

Section: Omics Of Meat Starter Culturesmentioning

confidence: 99%

“…A global regulation mechanism seems to allow fine tuning of the expression of enzymes, which control the efficient use of available carbon sources [188].…”

Section: Omics Of Meat Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…Phenotypic, genotypic, and genomic diversity is present among various L. sakei strains, and investigations of metabolic mechanisms underlying the growth performance of strains show that LS25 differs from the majority of strains and exhibits traits well suited for starter culture strains (15, 16, 18, 19). …”

Section: Genome Announcementmentioning

confidence: 99%