Proteomics

Dataset Information

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Proteome-wide adaptation of Lactococcus cremoris under temperature changes or translation inhibition


ABSTRACT: Growth conditions influence growth rate and the corresponding global proteome composition. It is commonly observed that a higher ribosomal content due to growth rate optimization may impact the level of metabolic proteins. In the case of Lactococcus cremoris, acidification and flavor formation are important traits of their use in cheesemaking. This study correlates the expression level of metabolic (e.g., flavor-relevant) enzymes in relation to the level of ribosomes during growth in defined medium or milk.

INSTRUMENT(S): Q Exactive HF-X

ORGANISM(S): Lactococcus Lactis Subsp. Cremoris Mg1363

SUBMITTER: Sjef Boeren  

LAB HEAD: Sjef Boeren

PROVIDER: PXD042113 | Pride | 2025-02-17

REPOSITORIES: Pride

Dataset's files

Source:
Action DRS
BvO411_M_gal_e0_1.raw Raw
BvO412_M_gal_e0_2.raw Raw
BvO413_M_gal_e0_3.raw Raw
BvO414_M_gal_e0p05_1.raw Raw
BvO415_M_gal_e0p05_2.raw Raw
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Publications

Carbon upshift in <i>Lactococcus cremoris</i> elicits immediate initiation of proteome-wide adaptation, coinciding with growth acceleration and pyruvate dissipation switching.

van Olst Berdien B   Boeren Sjef S   Vervoort Jacques J   Kleerebezem Michiel M  

mBio 20250220 3


Fitness optimization in a dynamic environment requires bacteria to adapt their proteome in a tightly regulated manner by altering protein production and/or degradation. Here, we investigate proteome adaptation in <i>Lactococcus cremoris</i> following a sudden nutrient upshift (e.g., nutrients that allow faster growth) and focus especially on the fate of redundant proteins after the shift. Protein turnover analysis demonstrated that <i>L. cremoris</i> cultures shifted from galactose to glucose, i  ...[more]

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