Physiology of <b><i>Streptococcus thermophilus</i></b> during the late stage of milk fermentation with special regard to sulfur amino‐acid metabolism

Hervé-Jiménez, Luciana; Guillouard, Isabelle; Guédon, Éric; Gautier, Céline; Boudebbouze, Samira; Hols, Pascal; Monnet, Véronique; Rul, Françoise; Maguin, Emmanuelle

doi:10.1002/pmic.200700489

Cited by 49 publications

(32 citation statements)

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“…A proteomic approach was used to unravel, e.g., the adap-tive behavior of S. thermophilus during milk fermentation. That study revealed a strong regulation of sugar metabolism pathways and induction of the transport and biosynthetic pathways for sulfur-containing amino acids (610). Despite the insight generated, the study did not reflect the most predominant industrial application of S. thermophilus, namely, coculture with Lb.…”

Section: Applications Of Functional Genomic Technologies In Situmentioning

confidence: 95%

Stress Physiology of Lactic Acid Bacteria

Papadimitriou

Alegría

Bron

et al. 2016

Microbiol Mol Biol Rev

517

404

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SUMMARYLactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g.,Lactococcus lactis), probiotic (e.g., severalLactobacillusspp.), and pathogenic (e.g.,EnterococcusandStreptococcusspp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the “stressome” of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance.

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Section: Applications Of Functional Genomic Technologies In Situmentioning

confidence: 95%

Stress Physiology of Lactic Acid Bacteria

Papadimitriou

Alegría

Bron

et al. 2016

Microbiol Mol Biol Rev

517

404

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“…Stock cultures of S. thermophilus LMD-9, S. thermophilus LMG18311, and L. bulgaricus ATCC11842 were prepared in reconstituted 10% (w/v) Nilac skim milk (NIZO, Ede, The Netherlands) as described previously (19). S. thermophilus monocultures and S. thermophilus/L.…”

Section: Methodsmentioning

confidence: 99%

Impact of the Metabolic Activity of Streptococcus thermophilus on the Colon Epithelium of Gnotobiotic Rats

Rul

Ben-Yahia

Chegdani

et al. 2011

Journal of Biological Chemistry

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The thermophilic lactic acid bacterium Streptococcus thermophilus is widely and traditionally used in the dairy industry. Despite the vast level of consumption of S. thermophilus through yogurt or probiotic functional food, very few data are available about its physiology in the gastrointestinal tract (GIT). The objective of the present work was to explore both the metabolic activity and host response of S. thermophilus in vivo. Our study profiles the protein expression of S. thermophilus after its adaptation to the GIT of gnotobiotic rats and describes the impact of S. thermophilus colonization on the colonic epithelium. S. thermophilus colonized progressively the GIT of germ-free rats to reach a stable population in 30 days (10 8 cfu/g of feces). This progressive colonization suggested that S. thermophilus undergoes an adaptation process within GIT. Indeed, we showed that the main response of S. thermophilus in the rat's GIT was the massive induction of the glycolysis pathway, leading to formation of lactate in the cecum. At the level of the colonic epithelium, the abundance of monocarboxylic acid transporter mRNAs (SLC16A1 and SLC5A8) and a protein involved in the cell cycle arrest (p27 kip1 ) increased in the presence of S. thermophilus compared with germ-free rats. Based on different mono-associated rats harboring two different strains of S. thermophilus (LMD-9 or LMG18311) or weak lactate-producing commensal bacteria (Bacteroides thetaiotaomicron and Ruminococcus gnavus), we propose that lactate could be a signal produced by S. thermophilus and modulating the colon epithelium.Streptoccocus thermophilus belongs to the group of the thermophilic lactic acid bacteria and is traditionally and widely used as a starter in manufacturing dairy products (Emmental, Gruyere, Parmigiano, mozarella, yogurt, etc.). Yogurt, which results from the fermentation of milk by S. thermophilus and Lactobacillus delbrueckii sp. bulgaricus (L. bulgaricus), fulfills the current specifications required to be recognized as a probiotic product (1). The health beneficial effect of yogurt consumption is linked to the metabolic properties of S. thermophilus and L. bulgaricus. As such, it improves lactose digestion in the gastrointestinal tract (GIT) 3 through their lactose-hydrolyzing activity present in yogurt and in the GIT, thus reducing symptoms of lactose intolerance (2, 3).Yogurt cultures have been shown to induce other health benefits, such as reduction of diarrhea or allergic disorders as well as modulation of the immune system (1, 4). S. thermophilus is also present at high concentration in VSL#3, a probiotic mixture of eight different bacterial strains that possesses beneficial effects in several intestinal conditions (5, 6).Recent data indicate that strains related to S. thermophilus LMD-9 are among the 57 bacteria species found in the intestinal microbiota of 90% of 124 European individuals (7). In comparison with the overall human intestinal microbiota, S. thermophilus is a numerically nondominant species with variable levels...

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“…For many LAB including S. thermophilus, the hydrolysis of milk caseins (i.e. the AA supply) mostly depends on the activity of a cell-wall-anchored proteinase [7]. S. thermophilus and L. bulgaricus, lead to positive effects on the yogurt taste and aroma by symbiotic coexistence, described by the ecological term protocooperation (where two species interact with each other beneficially).…”

Section: Introductionmentioning

confidence: 99%