Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation. (September 2019)

• Record Type: Journal Article
• Authors: Pangallo, Domenico; Kraková, Lucia; Puškárová, Andrea; Šoltys, Katarína; Bučková, Maria; Koreňová, Janka; Budiš, Jaroslav; Kuchta, Tomáš
• Is Part Of: Food microbiology. Volume 82(2019)
• Page Start: 416
• Page End: 425
• Publication Date: 2019-09
• Subjects: Proteolytic system -- prtP -- pepX -- pepN -- bcaT -- Lactobacillus; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2019.03.015
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: The catabolism of milk protein in cheese is one way how the microorganisms influence the sensorial characteristics of the final product. In this investigation, we paid attention to four genes [ prtP (cell-envelope proteinase gene), pepX (X-prolyl dipeptidyl aminopeptidase gene), pepN (aminopeptidase gene) and bcaT (branched chain aminotransferase gene)] responsible for the production of volatile aroma-active compounds from milk proteins by lactic acid bacteria (LAB). We studied the dynamics of these genes and their corresponding LAB host, during the maturation of a raw ewes' milk-based cheese, using metagenomics and metatranscriptomics approaches. The transcriptome-oriented experiments included the analysis of total RNA (at three stages of cheese maturation) and also the construction of specific cDNA sub-libraries of the abovementioned genes. The proteolytic transcriptome analysis was supported by following the transcription activity of 16S rRNA gene and by metagenomic investigation. The combination of the described methods permitted to screen the dynamics of targeted genes throughout the cheese production. Lactococci were the major players in the LAB group, but the analysis provided also information on the role and properties of members of the genus Lactobacillus, such as Lb. rhamnosus, Lb. helveticus, Lb. pentosus, Lb. curvatus, Lb. parabuchneri, Lb. plantarum, Lb. brevis, Lb. delbrueckii, Lb. paracasei, Lb. fermentum and Lb. heilongjiangensis, proteolysis-related genes of which were active during cheese ripening. Highlights: The LAB proteolytic transcriptome during cheese maturation was studied. An approach to analyze specific cDNA sub-libraries was developed. Metagenomics and metatranscriptomes approaches were applied too. The proteolytic transcriptome of several LAB during cheese maturation was described.