Project description:Transcriptonal profiling of Leuconostoc gasicomitatum LMG18811T (wild type) grown in MRS medium with or without heme. Mutant LMG18811T::pSIP1333A (mutating cydB gene which is essential in the respiratory chain) grown in MRS with or without heme. Comparing mutant and wildtype with and without heme.
Project description:Transcriptonal profiling of Leuconostoc gasicomitatum LMG18811T (wild type) grown in MRS medium with or without heme. Mutant LMG18811T::pSIP1333A (mutating cydB gene which is essential in the respiratory chain) grown in MRS with or without heme. Comparing mutant and wildtype with and without heme. Two-condition experiments with wild type and cydB mutant. 1) wild type with heme vs wild type without heme (HVV), 2) wild type with heme vs mutant with heme (HMHV) 3) mutant with heme vs mutant without heme (MHM) 4) wildtype without heme vs mutant without heme (MV).
Project description:Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat.
Project description:Comparing of transcriptonal profiling of Leuconostoc gasicomitatum LMG18811T grown in semi-defined medium with different carbon sources (20 mM glucose, ribose, inosine).
Project description:Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating type strain of this bacterium (LMG 18811(T)) has been available. In the current study, we present the completely sequenced and functionally annotated genome of strain KG16-1 isolated from a vegetable-based product. In addition, six other vegetable-associated strains were sequenced to study possible "niche" specificity suggested by recent multilocus sequence typing. The genome of strain KG16-1 consisted of one circular chromosome and three plasmids, which together contained 2,035 CDSs. The chromosome carried at least three prophage regions and one of the plasmids encoded a galactan degradation cluster, which might provide a survival advantage in plant-related environments. The genome comparison with LMG 18811(T) and six other vegetable strains suggests no major differences between the meat- and vegetable-associated strains that would explain their "niche" specificity. Finally, the comparison with the genomes of other leuconostocs highlights the distribution of functionally interesting genes across the L. gelidum strains and the genus Leuconostoc.