Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

McLeod, Anette; Zagorec, Monique; Champomier‐Vergès, Marie‐Christine; Naterstad, Kristine; Axelsson, Lars

doi:10.1186/1471-2180-10-120

Cited by 49 publications

(52 citation statements)

References 77 publications

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“…Furthermore, when a cold or salt stress is imposed on L. sakei 23K, increased gene expression of the glycerol 3-phosphate dehydrogenase gene has been observed (23). A recent proteomic study of 10 L. sakei strains has shown higher expression of glycerol kinase and glycerol 3-phosphate dehydrogenase upon ribose supplementation (25). All of these findings suggest an involvement of glycerol in phosphatidic acid biosynthesis to maintain the membrane integrity rather than its catabolism for energy generation (23).…”

Section: Discussionmentioning

confidence: 83%

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

Rimaux

Vrancken

Vuylsteke

et al. 2011

Appl Environ Microbiol

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The genome sequence of Lactobacillus sakei 23K has revealed that the species L. sakei harbors several genes involved in the catabolism of energy sources other than glucose in meat, such as glycerol, arginine, and nucleosides. In this study, a screening of 15 L. sakei strains revealed that arginine, inosine, and adenosine could be used as energy sources by all strains. However, no glycerol catabolism occurred in any of the L. sakei strains tested. A detailed kinetic analysis of inosine and adenosine catabolism in the presence of arginine by L. sakei CTC 494, a fermentedmeat starter culture, was performed. It showed that nucleoside catabolism occurred as a mixed-acid fermentation in a pH range (pH 5.0 to 6.5) relevant for sausage fermentation. This resulted in the production of a mixture of acetic acid, formic acid, and ethanol from ribose, while the nucleobase (hypoxanthine and adenine in the case of fermentations with inosine and adenosine, respectively) was excreted into the medium stoichiometrically. This indicates that adenosine deaminase activity did not take place. The ratios of the different fermentation end products did not vary with environmental pH, except for the fermentation with inosine at pH 5.0, where lactic acid was produced too. In all cases, no other carbon-containing metabolites were found; carbon dioxide was derived only from arginine catabolism. Arginine was cometabolized in all cases and resulted in the production of both citrulline and ornithine. Based on these results, a pathway for inosine and adenosine catabolism in L. sakei CTC 494 was presented, whereby both nucleosides are directly converted into their nucleobase and ribose, the latter entering the heterolactate pathway. The present study revealed that the pentose moiety (ribose) of the nucleosides inosine and adenosine is an effective fermentable substrate for L. sakei. Thus, the ability to use these energy sources offers a competitive advantage for this species in a meat environment.Lactobacillus sakei is the most prevalent lactic acid bacterium (LAB) species encountered in spontaneously fermented sausages, which demonstrates its competitiveness in and adaptation to the meat environment (7,11,22,31,32). Accordingly, its use as a starter culture for meat fermentation is widespread (22). Meat is a rich substrate, allowing the growth of several bacteria, not only LAB but also spoilage and pathogenic bacteria (2, 21). However, the variety of carbohydrates in fresh meat is relatively restricted and their amounts are limited, with glucose being the main fermentable carbohydrate present in a concentration below 0.1 mg g Ϫ1 (1, 2, 17). To effectively cope with this environment, the flexible use of all available energy sources and nutrients in meat is of importance.The genome sequence of L. sakei 23K has revealed that the species L. sakei evolved through its adaptation to the meat environment (2). For example, L. sakei lacks most genes encoding the biosynthesis of amino acids. Meat, which provides an environment rich in amino acids because o...

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Section: Discussionmentioning

confidence: 83%

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

Rimaux

Vrancken

Vuylsteke

et al. 2011

Appl Environ Microbiol

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“…The third column lists the odds ratio for over-or under-representation of core genes in a given functional category. Only odds ratios significantly different from 1.0 in a Fisher test are displayed the strains (Table S3), however the CGH results showed considerable deviation between strains in the rbsUDKR operon (LCA_0200-0203) shown to be responsible for ribose catabolism (McLeod et al 2010;Stentz et al 2001;Stentz and Zagorec 1999). While rbsUD encoding a ribose transporter and a D-ribose pyranase, respectively, were conserved, both rbsK and rbsR, encoding a ribokinase and the rbs operon repressor, respectively, were divergent in several strains.…”

Section: Methodical Considerations With Respect To Cghmentioning

confidence: 97%

Comparative genomics of Lactobacillus sakei with emphasis on strains from meat

et al. 2011

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Lactobacillus sakei is a lactic acid bacterium important in food microbiology mainly due to its ability to ferment and preserve meat. The genome sequence of L. sakei strain 23K has revealed specialized metabolic capacities that reflect the bacterium's adaption to meat products, and that differentiate it from other LAB. An extensive genomic diversity analysis was conducted to elucidate the core features of the species, and to provide a better comprehension of niche adaptation of the organism. Here, we describe the genomic comparison of 18 strains of L. sakei originating mainly from processed meat against the 23K strain by comparative genome hybridization. Pulsed field gel electrophoresis was used to estimate the genome sizes of the strains, which varied from 1.880 to 2.175 Mb, and the 23K genome was among the smallest. Consequently, a large part of the genome of this strain belongs to a common gene pool invariant in this species. The majority of genes important in adaption to meat products, the ability to flexibly use meat components, and robustness during meat processing and storage were conserved, such as genes involved in nucleoside scavenging, catabolism of arginine, and the ability to cope with changing redox and oxygen levels, which is indicative of the role these genes play in niche specialization within the L. sakei species. Moreover, an additional set of sequenced L. sakei genes beyond the 23K genome was present on the microarray used, and it was demonstrated that all the strains carry remnants of or complete bacteriocin operons. The genomic divergence corresponded mainly to five regions in the 23K genome, which showed features consistent with horizontal gene transfer. Carbohydrate-fermentation profiles of the strains were evaluated in light of the CGH data, and for most substrates, the genotypes were consistent with the phenotypes. We have demonstrated a highly conserved organization of the L. sakei genomes investigated, and the 23K strain is a suitable model organism to study core features of the L. sakei species.

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“…Fresh meat contains a relatively restricted amount and diversity of carbohydrates, consisting mostly of glucose at levels of between 0.2% and 1.0% (16,20). To effectively cope with this environment, a flexible use of all available energy sources and nutrients present in meat is of importance (20,24). In this sense, an efficient catabolism of nucleosides by L. sakei provides this species with an additional energy source (31).…”

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confidence: 99%

“…The fact that this species is frequently isolated as the dominant LAB species from spontaneously fermented sausages has been attributed to its adaptation to the meat matrix (2). Fresh meat contains a relatively restricted amount and diversity of carbohydrates, consisting mostly of glucose at levels of between 0.2% and 1.0% (16,20). To effectively cope with this environment, a flexible use of all available energy sources and nutrients present in meat is of importance (20,24).…”

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confidence: 99%

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

Rimaux

Rivière

Illeghems

et al. 2012

Appl Environ Microbiol

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ABSTRACTThe adaptation ofLactobacillus sakeito a meat environment is reflected in its metabolic potential. For instance, the ability to utilize arginine through the arginine deiminase (ADI) pathway, resulting in additional ATP, represents a competitive benefit. InL. sakeiCTC 494, thearcoperon (arcABCTDR) shows the same gene order and organization as that inL. sakei23K, the genome sequence of which is known. However, differences in relative gene expression were found, and these seemed to be optimal in different growth phases, namely, the highest relative gene expression level was in the end exponential growth phase in the case ofL. sakeiCTC 494 and in the mid-exponential growth phase ofL. sakei23K. Also, the environmental pH influenced the relative expression level of thearcoperon, as shown forL. sakeiCTC 494, with the highest relative expression level occurring at the optimal pH for growth (pH 6.0). Deviations from this optimal pH (pH 5.0 and pH 7.0) resulted in an overall decline of the relative expression level of all genes of thearcoperon. Furthermore, a differential relative expression of the individual genes of thearcoperon was found, with the highest relative gene expression occurring for the first two genes of thearcoperon (arcAandarcB). Finally, it was shown that someL. sakeistrains were able to convert agmatine into putrescine, suggesting an operational agmatine deiminase pathway in these strains, a metabolic trait that is undesirable in meat fermentations. This study shows that this metabolic trait is most probably encoded by a previously erroneously annotated second putativearcoperon.

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Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

Cited by 49 publications

References 77 publications

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

Comparative genomics of Lactobacillus sakei with emphasis on strains from meat

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

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