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Gene expression of the bacterium Glutamicibacter arilaitensis when grown with Penicillium in cheese

ABSTRACT: Gene expression of the bacterium Glutamicibacter arilaitensis when grown with Penicillium in cheese

PROVIDER: PRJNA439279 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR6870590.fastq.gz	Fastqsanger.gz
	SRR6870591.fastq.gz	Fastqsanger.gz
	SRR6870592.fastq.gz	Fastqsanger.gz
	SRR6870585.fastq.gz	Fastqsanger.gz
	SRR6870586.fastq.gz	Fastqsanger.gz

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Gene expression of the bacterium Glutamicibacter arilaitensis when grown with Penicillium in cheese

Project description:RNA-seq was used in combination with various analytical chemistry approaches to identify the chemical and genetic basis of pigment production of the bacterium Glutamicibacter arilaitensis when growing on cheese. This bacterium commonly found in cheese rinds where it co-occurs with Penicillium species and other molds. Pinkish-red pigments are produced by the bacterium in response to growth with Penicillium. Both chemical analyses and RNA-seq point to coproporphyrin III as the major metabolite leading to pigment formation.

2018-04-01 | GSE112092 | GEO

Glutamicibacter arilaitensis with Penicillium #12 imaging

Project description:Imaging run on co-culture and isolated cultures of Penicillium sp. #12 with Glutamicibacter arilaitensis. Both strains were isolated from cheese rinds and normalized to OD 0.1 before plating on 2.5% Cheese Curd agar and grown for 7 days at room temperature.

2018-05-24 | MSV000082397 | MassIVE

Glutamicibacter arilaitensis with Penicillium #12 imaging at low pH

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Glutamicibacter arilaitensis strain:LJH19

Project description:Glutamicibacter arilaitensis strain:LJH19 Genome sequencing and assembly

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Project description:Glutamicibacter arilaitensis JB182 cheese culture extracts were analyzed with a post-LC iron infusion.

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Coproporphyrin III Produced by the Bacterium Glutamicibacter arilaitensis Binds Zinc and Is Upregulated by Fungi in Cheese Rinds.

Project description:Microbial communities of fermented food microbiomes typically exhibit predictable patterns of microbial succession. However, the biochemical mechanisms that control the diversity and dynamics of these communities are not well described. Interactions between bacteria and fungi may be one mechanism controlling the development of cheese rind microbiomes. This study characterizes a specific bacterium-fungus interaction previously discovered on cheese rinds between the bacterium Glutamicibacter arilaitensis (formerly Arthrobacter arilaitensis) and fungi of the genus Penicillium and identifies the specialized metabolites produced during cocultures. G. arilaitensis was previously shown to produce an unknown pink pigment in response to the presence of Penicillium. Using a combination of mass spectrometry, nuclear magnetic resonance (NMR), and transcriptome sequencing (RNA-seq), we determined that this pigment production is associated with production of coproporphyrin III. The discovery that coproporphyrin III preferentially bound zinc over other trace metals found in cheese curds highlights the value of using analytical chemistry to confirm identity of predicted chemical species. IMPORTANCE Bacterium-fungus interactions play key roles in the assembly of cheese rind microbial communities, but the molecular mechanisms underlying these interactions are poorly characterized. Moreover, millions of people around the world enjoy eating cheeses and cheese rinds, but our understanding of the diversity of microbial metabolites ingested during cheese consumption is limited. The discovery of zinc coproporphyrin III as the cause of pink pigment production by Glutamicibacter arilaitensis suggests that secretion of this molecule is important for microbial acquisition of trace metals.

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cheese_bacterial_fungal_metabolomics_study_2022_tripartite_cultures

Project description:Dataset 1 contains bacterial-fungal monocultures and tripartite co-cultures in which Scopulariopsis sp. JB370 are grown with 1) Hafnia alvei JB232 and 2) Pseudomonas psychrophila JB418 or Escherichia coli K12. Dataset 2 contains bacterial-fungal tripartite co-cultures in which Penicillium solitum #12 are grown with 1) Glutamicibacter arilaitensis JB182 or Brevibacterium linens JB5 and 2) Pseudomonas psychrophila JB418 or Escherichia coli K12. All cultures from each dataset were grown on 10% cheese curd agar (CCA) and extracted using acetonitrile. Extracts were analyzed via LC-MS(/MS) and processed with MZmine2 for analysis with MetaboAnalyst 5.0 and GNPS feature based molecular networking.

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Project description:Arthrobacter arilaitensis 3M03 genome sequence

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