Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations

Qiao, Yali; Leng, Cong; Liu, Gefei; Lv, Xuepeng; Chen, Hongyu; Sun, Jiahui; Feng, Zhen

doi:10.1007/s12275-019-8604-y

Cited by 11 publications

(11 citation statements)

References 34 publications

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“…On the other hand, some research results showed that the pH decrease in a milk fermentation system is similar to that observed in this study [28][29][30][31]. Additionally, S. thermophilus SY-102 in LST showed a decrease at pH 4.51 in a period of 12 h. This decrease is due to the adaptation of the microorganism to the fermentation medium and to the source of free amino acids available for its growth [20,32].…”

Section: Ph Changes During Fermentationsupporting

confidence: 88%

“…In the case of the rapidity of biomass generation, this is due to the metabolic capacity not only of the use of carbon but also of the hydrolysis of proteins. That is, the differences observed between fermentation times are dependent on the ability of each bacterium to use carbon and nitrogen sources [28].…”

Section: Ph Changes During Fermentationmentioning

confidence: 99%

“…It was observed that the differences between the proteolytic systems of lactic acid bacteria are mainly due to the initial proteolysis [21]. Streptococcal species, having higher nutritional amino acid requirements compared to lactobacillus species, must have a greater capacity for initial protein hydrolysis and this is associated with the activity of the PrtS protease linked to the cell wall [20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36]. Furthermore, unlike lactobacilli, most streptococcal peptidases and aminopeptidases are intracellular and this causes a lower hydrolysis rate.…”

Section: Time Ofmentioning

confidence: 99%

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Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

et al. 2021

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Health benefits of probiotics and production of inhibitors of angiotensin converting enzyme (ACE) released during milk fermentation are well known. That is why in this investigation the proteolytic profile and ACE inhibitory capacity of peptide fractions from protein hydrolysis of milk during fermentation processes was analyzed. Milk fermentation was carried out inoculating 106 CFU of L. rhamnosus GG, S. thermophilus SY-102 and with both bacteria. The proteolytic profile was determined using: TNBS, SDS-PAGE and SEC-HPLC techniques. In vitro ACE inhibition capacity was measured. The pH of 4.5 was reached at 56 h when the milk was fermented with L. rhamnosus, at 12 h with S. thermophillus and at 41 h in the co-culture. Production of free amino groups corresponded with the profile of low molecular weight peptides observed by SDS-PAGE and SEC-HPLC. Co-culture fermentation showed both the highest concentration of low molecular weight peptides and the ACE inhibitory activity (>80%). Results indicated that the combination of lactic cultures could be useful in manufacture of fermented milk with an added value that goes beyond basic nutrition, such as the production of ACE-inhibitory peptides.

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Section: Ph Changes During Fermentationsupporting

confidence: 88%

Section: Ph Changes During Fermentationmentioning

confidence: 99%

Section: Time Ofmentioning

confidence: 99%

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Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

et al. 2021

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“…Although autolysis is not a common phenomenum in S. thermophilus (Arioli et al, 2018), the autolytic behavior occurred under lactose limitation (Thomas and Crow, 1983), consistent with the present results. The translational levels of muramidase, endopeptidase, and N-acetyl-muramoyl-L-alanine amidase, which promotes peptidoglycan autolysis, increased significantly during the late-exponential phase in S. thermophilus (Qiao et al, 2019). These previous results explained the occurrence of peptidoglycan autolysis in the present study.…”

Section: Discussionsupporting

confidence: 81%

Metabolic Pathway Profiling in Intracellular and Extracellular Environments of Streptococcus thermophilus During pH-Controlled Batch Fermentations

Qiao

Liu

et al. 2020

Front. Microbiol.

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Elucidating the metabolite profiles during the growth of Streptococcus thermophilus is beneficial for understanding its growth characteristics. The changes in the intracellular and extracellular concentrations of carbohydrates, nucleotides, amino sugars, nucleoside sugars, fatty acids, and amino acids, as well as their metabolites over time, were investigated by metabolomics technology. Most metabolites of nucleotides were highly accumulated in the intracellular environment after the mid-exponential phase. Increases in the intracellular unsaturated fatty acids and N-acetyl-glucosamine and N-acetyl-muramoate recycling provided potential evidence that cell envelope remodeling occurred after the mid-exponential phase. At the later fermentation stages, potentially functional metabolite produced by glycine was highly accumulated in the intracellular environment. Additionally, potential toxic metabolites produced by phenylalanine and tyrosine could not be excreted into the extracellular environment in a timely basis. The accumulation of large amounts of these metabolites might be the primary cause of the overconsumption of amino acids and influence the growth of S. thermophilus.

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“…Different gene states resulted in different taste substances in rice-acid with single inoculation or mixed inoculation during the fermentation process. The upregulation of glycolytic genes in the exponential phase could provide the energy for the rapid growth of strains (Qiao et al, 2019). Glycolysis is the important metabolic pathway, which is related to the formation of L-lactic acid.…”

Section: Discussionmentioning

confidence: 99%

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

2021

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Rice-acid has abundant taste substances and health protection function due to the various bioactive compounds it contains, including organic acids. L-lactic acid is the most abundant organic acid in rice-acid, but the regulatory mechanisms of L-lactic acid accumulation in rice-acid are obscure. In this study, we analyzed the dynamic changes in organic acids and taste substances in rice-acid in various fermentation phases and different inoculation methods. We identified the key genes involved in taste substance biosynthesis by RNA-Seq analysis and compared the data of four experimental groups. We found that the interaction of the differences in key functional genes (L-lactate dehydrogenase and D-lactate dehydrogenase) and key metabolism pathways (glycolysis, pyruvate metabolism, TCA cycle, amino acid biosynthesis, and metabolism) might interpret the accumulation of L-lactic acid, other organic acids, and taste substances in rice-acid fermented with Lacticaseibacillus paracasei. The experimental data provided the basis for exploring regulatory mechanisms of taste substance accumulation in rice-acid.

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Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations

Cited by 11 publications

References 34 publications

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

Metabolic Pathway Profiling in Intracellular and Extracellular Environments of Streptococcus thermophilus During pH-Controlled Batch Fermentations

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

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