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Proteome-wide adaptation of Lactococcus cremoris during growth in milk and during cheese production and ripening

ABSTRACT: The enzymatic repertoire of starter cultures is important for cheese characteristics but is challenging to characterize due to the high protein and fat concentration, and the semi-solid state of the cheese matrix. This study aimed to generate a protocol to characterize the proteome of bacteria harvested from milk and cheese, to assess the proteome differences between Lactococcus cremoris grown in milk and laboratory medium, and to investigate the proteome adaptation during cheese production and ripening.

INSTRUMENT(S): Q Exactive HF-X, Orbitrap Exploris 480

ORGANISM(S): Lactococcus Lactis Subsp. Cremoris Mg1363

SUBMITTER: Sjef Boeren

LAB HEAD: Sjef Boeren

PROVIDER: PXD046375 | Pride | 2025-03-12

REPOSITORIES: Pride

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			Action	DRS
	BvO345_Lac_NCDO712_1.raw	Raw
	BvO346_Lac_NCDO712_2.raw	Raw
	BvO347_Lac_NCDO712_3.raw	Raw
	BvO348_Lac_NCDO712_4.raw	Raw
	BvO349_Milk_NCDO712_1.raw	Raw

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Publications

Bacterial proteome adaptation during fermentation in dairy environments.

van Olst Berdien B Nugroho Avis A Boeren Sjef S Vervoort Jacques J Bachmann Herwig H Kleerebezem Michiel M

Food microbiology 20240302

The enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of ...[more]

PMID: 38637076

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Manganese availability alters the expression of its corresponding transporters and redox-dependent proteins but not superoxide dismutase in Lactococcus cremoris.

Project description:Growth of L. cremoris NCDO712 was not altered when manganese is omitted from its defined medium. This study was conducted in order to compare protein requirements of Lactococcus cremoris NCDO712 to grow in the presence or absence of manganese in defined medium (1% lactose). The majority of protein adaptation involves upregulation of Mn transporters and to a lesser extent various NADH-dependent proteins. Such adaptation is highly relevant for starter culture in dairy fermentation where manganese is limited and NADH homeostasis determines the formation of volatiles during long-term incubation e.g. cheese ripening.

2022-05-16 | PXD030123 | Pride

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

Project description: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.

2025-02-17 | PXD042113 | Pride

Proteome and sugar catabolization capacity of Lactococcus cremoris grown on various sugars

Project description:The lactic acid bacterium Lactococcus cremoris is suggested to repress genes involved in sugar metabolism in a hierarchical way, correlating with the growth rate. For cultures grown on glucose, lactose, galactose and maltose, we unraveled the sugar catabolizing hierarchy by combining the proteome composition and the capacity to catabolize a set of 12 sugars.

2024-01-26 | PXD037169 | Pride

Proteome-wide adaptation of Lactococcus cremoris after a carbon upshift

Project description:Bacteria must adapt their proteome composition to optimize their growth and fitness after an environmental shift. For the lactic acid bacterium Lactococcus cremoris, the shift from galactose to glucose as the main carbon source is associated with large growth rate and physiological changes. This study used protein turnover to investigate the strategies underlying proteome-wide adaptation after a shift from galactose to glucose as the main carbon source for two closely related Lactococcus cremoris strains.

2025-02-17 | PXD041822 | Pride

Comparison of the salivary proteome of rats after a fermented diet

Project description:This study shows that the consumption of cheese modulates the diversity of the oral microbiota. The persistence of exogenous bacteria in the oral cavity appears to be linked to thesalivary proteome composition, which are influenced by oxidative stress. The origin of this oxidative stress has not been determined.

2024-10-17 | PXD041306 | Pride

Transcription profiling by array of S. aureus MW2 in a cheese matrix

Project description:profile of expression of S aureus MW2 in model cheese matrix over a 7-days period.

2011-02-15 | E-MEXP-2617 | biostudies-arrayexpress

Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses

Project description:Aside from their amino acid content, dairy proteins are valuable for their ability to carry encrypted bioactive peptides whose activities are latent until released by digestive enzymes or endogenous enzymes within the food. Peptides can possess a wide variety of functionalities, such as antibacterial, antihypertensive, and antioxidative properties, as demonstrated by in vitro and in vivo studies. This phenomenon raises the question as to what impact various traditional cheese-making processes have on the formation of bioactive peptides in the resulting products. In this study, we have profiled the naturally-occurring peptides in two hard and two soft traditional cheeses and have identified their known bioactive sequences. While past studies have typically identified fewer than 100 peptide sequences in a single cheese, we have used modern instrumentation to identify between 2900 and 4700 sequences per cheese, an increase by a factor of about 50. We demonstrated substantial variations in proteolysis and peptide formation between the interior and rind of each cheese, which we ascribed to the differences in microbial composition between these regions. We identified a total of 111 bioactive sequences among the four cheeses, with the greatest number of sequences, 89, originating from Mimolette. The most common bioactivities identified were antimicrobial and inhibition of the angiotensin-converting enzyme. This work revealed that cheese proteolysis and the resulting peptidomes are more complex than originally thought in terms of the number of peptides released, variation in peptidome across sites within a single cheese, and variation in bioactive peptides among cheese-making techniques.

2020-12-23 | PXD021426 | Pride

Transcription profiling by array of Staphylococcus aureus grown in cheese matrix in mixed culture with Lactococcus lactis

Project description:Effect of the presence of Lactococcus lactis on Staphylococcus aureus transcriptome in cheese matrix. S. aureus was co-cultured with L. lactis LD61 in cheese matrix during 7 days. RNA samples were extracted at different time points (6 h, 8 h, 10 h, 24 h and 7 days) in order to monitor the dynamic response of S. aureus MW2 in cheese matrix in presence of L. lactis

2011-07-01 | E-MEXP-2842 | biostudies-arrayexpress

Metaproteomics analysis of the Caprino Nicastrese cheese

Project description:This is the first metaproteomics-based featuring of the microbial community harbured in the traditional raw milk Caprino Nicastrese cheese

2023-03-11 | PXD032280 | Pride

Propionibacterium freudenreichii ssp. shermanii JS genome annotation project

Project description:Propionibacterium freudenreichii is an important starter culture used in the manufacture of Swiss-type cheeses. We have generated the complete genome sequence of a Propionibacterium freudenreichii ssp. shermanii strain JS at the Institute of Biotechnology, University of Helsinki, by using a combination of pyrosequencing with GS FLX and GS FLX Titanium series reagents (Roche) and SOLiD 4 (Life Technologies), ABI 3130xl Genetic Analyzer (Life Technologies), and PacBio RS II (Pacific Biosciences) instruments. Initial genome annotation was carried out using RAST, and additional functional annotation information for each CDS was obtained from BLANNOTATOR, CDD, and KAAS. Accession number for genome sequence is PRJEB12148. This submission is for the transcriptome analysis of Propionibakcterium freudenreichii in cheese ripening under warm and cold conditions. The RNA reads were mapped to the reference genome PRJEB12148.

2016-04-14 | E-MTAB-4593 | biostudies-arrayexpress

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