Transcriptome Analysis of
            <i>Lactococcus lactis</i>
            in Coculture with
            <i>Saccharomyces cerevisiae</i>

Maligoy, Mathieu; Mercade, Myriam; Cocaign‐Bousquet, Muriel; Loubière, Pascal

doi:10.1128/aem.01531-07

Cited by 42 publications

(34 citation statements)

References 43 publications

(37 reference statements)

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“…1). A recent study deals with the transcriptome analysis of L. lactis grown in milk in coculture with S. cerevisiae (98). Although no difference in growth was observed between the coculture and a L. lactis mono culture, a number of genes were differentially expressed, in particular genes involved in pyrimidine metabolism.…”

Section: Genomics Approaches For Mixed-culture Researchmentioning

confidence: 99%

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

264

178

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3Fermentation, the microbial degradation of organic compounds without net oxidation, is an important process in the global carbon cycle and is also exploited worldwide for the production and preservation of food. It is one of the oldest food-processing technologies known, with some records dating back to 6,000 B.C. (50). The link between food and microbiology was laid by Pasteur, who found that yeasts were responsible for alcoholic fermentation (106). Since that discovery, scientific and industrial interests in food microbiology started to grow and continue to increase today. The number of food products that rely on fermentation in one or more steps of their production is tremendous. They form an important constituent of the daily diet and rank among the most innovative product categories in the food industry.Most of the important microorganisms applied in the production of fermented foods have been studied for decades, yielding a wealth of information on their physiology and genetics in relation to product functionalities, such as the development of flavor, taste, and texture. The recent emergence of genomics has opened new avenues for the systematic analysis of microbial metabolism and the responses of microorganisms to their environment. Additionally, genomics has boosted research on important food microbes (22,90,93). Much of this research focuses on the performance of a single strain, including its interactions with the food matrix. However, food fermentations are typically carried out by mixed cultures consisting of multiple strains or species. Population dynamics play a crucial role in the performance of mixed-culture fermentations, and for many years, studies on mixed-culture food fermentations have focused on analyzing population dynamics using classical and molecular methods. Many of these studies are mainly descriptive, and relatively little is known about the mechanisms governing population dynamics in general and the molecular interactions that occur between the consortium members in particular. The availability of genome sequences for several species that are of industrial importance as well as technological advances in functional genomics enable new approaches to study food microbiology beyond the single species level and allow an integral analysis of the interactions and metabolic activity in mixed cultures.Here we review the current knowledge on important food fermentation processes, focusing on the bacterial interactions.In addition, we illustrate how genomics approaches may contribute to the elucidation of the interaction networks between microbes, including interactions with the food environment. This information may find application in the industry through rational optimization and increased control over mixed-culture fermentations.

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Section: Genomics Approaches For Mixed-culture Researchmentioning

confidence: 99%

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

264

178

View full text Add to dashboard Cite

show abstract

“…Indeed, various studies have used "omics" techniques to probe the changes that occur during BFIs at the subcellular level (25,94,167,231,235,259,281,352); for example, a recent study of the arbuscular mycorrhizal fungus Gigaspora margarita using combined proteomic and lipid metabolite profiling revealed that the presence of endobacteria had a significant impact on fungal physiology (331). Targeted approaches assessing the proteomic or transcriptomic responses of one BFI partner to molecules produced by the other also allow the testing of specific hypotheses relating to BFIs, such as responses to antibiotics (245,246).…”

Section: Consequences Of Bacterial-fungal Interactions For Participatmentioning

confidence: 99%

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

720

531

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SUMMARY Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.

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“…In natural conditions, heterotrophic micro-organisms are exposed to fluctuating C i levels, for example in the gastrointestinal tract or fermenting matter (Maligoy et al, 2008), to which they respond by adjusting their metabolism to outcompete neighbouring microflora. One-third of L. plantarum-related strains isolated from natural environments are conditional C i -dependent prototrophs (Bringel & Hubert, 2003), but the molecular basis of this CO 2 requirement has only been partially explained (Bringel et al, 2008).…”

Section: Changing C I Availability Affects Several Metabolic Pathwaysmentioning

confidence: 99%

“…Regulation of gene expression in response to C i concentrations was proposed for genes involved in general stress response or purine metabolism in cyanobacteria (Wang et al, 2004), the cad operon in Escherichia coli (Takayama et al, 1994), uncharacterized genes in Pseudomonas sp. S91 (Stretton et al, 1996) and for pyr genes in two lactic acid bacteria species, L. plantarum and Lactococcus lactis (Arsène-Ploetze et al, 2006a;Maligoy et al, 2008). The L. plantarum de novo pyrimidine biosynthesis operon and pyrP gene that code for the PyrR 1 -B-C-Aa 1 -Ab 1 -D-E-F-P proteins and the uracil permease, involved in preformed pyrimidine rescue, are differently expressed in response to C i availability.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarum response to inorganic carbon concentrations: PyrR2-dependent and -independent transcription regulation of genes involved in arginine and nucleotide metabolism

Bringel

Hammann²,

Kugler

et al. 2008

Microbiology

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Lactobacillus plantarum susbp. plantarum is a capnophilic Gram-positive heterotroph with optimal growth in 4 % CO 2 -enriched air. At low inorganic carbon (C i ) concentrations, the pyr genes encoding the enzymes of the pyrimidine biosynthetic pathway were overexpressed, in agreement with a previous study showing that these genes are regulated at the transcription level in response to C i via a PyrR 2 -mediated mechanism. A previous study of high-CO 2 -requiring (HCR) mutants revealed an unknown genetic link between arginine regulation and C i -dependent nutritional needs. To better understand L. plantarum's adaptation to C i availability, additional C iresponsive genes were sought in the arginine biosynthetic pathway (arg and car genes) using slot-blot hybridization and a proteomic differential 2D gel electrophoresis (DIGE) global approach. Besides the nine pyr-encoded proteins, 16 new Icr (inorganic-carbon-regulated) proteins accumulated differentially in response to C i availability, suggesting that the C i response involves several metabolic pathways and adaptation processes. Among these Icr proteins only argininosuccinate lyase, encoded by argH, was involved in arginine biosynthesis. Three proteins involved in the purine biosynthetic pathway and nucleotide conversion, adenylate kinase (Adk), GMP synthase (GuaA), and IMP dehydrogenase (GuaB), accumulated differentially in response to changes in C i levels. Expression of the Icr protein-encoding genes argH and guaB was regulated at the transcription level or by RNA stability in response to C i availability, as previously demonstrated for the pyr genes. However, PyrR 2 was not essential for the C i -regulated transcription of argH and guaB, demonstrating that PyrR 2 modulates only a subset of C i -regulated genes. These results suggest that the C i response may involve at least two regulatory mechanisms in L. plantarum.

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Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae

Cited by 42 publications

References 43 publications

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Lactobacillus plantarum response to inorganic carbon concentrations: PyrR2-dependent and -independent transcription regulation of genes involved in arginine and nucleotide metabolism

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