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首页> 外文期刊>Food microbiology >Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation
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Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation

机译：干酪成熟过​​程中乳酸菌蛋白水解相关基因的转录活性

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摘要

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.
机译：奶酪中牛奶蛋白的分解代谢是微生物如何影响最终产品的感官特性的一种方式。在这项研究中，我们关注了负责产生挥发性物质的四个基因[prtP（细胞包膜蛋白酶基因），pepX（X-脯氨酰二肽基氨肽酶基因），pepN（氨肽酶基因）和bcaT（支链氨基转移酶基因）。乳酸菌（LAB）从牛奶蛋白中提取的芳香活性化合物。我们使用宏基因组学和超转录组学方法研究了母羊牛奶基奶酪成熟过程中这些基因及其对应的LAB宿主的动力学。面向转录组的实验包括分析总RNA（在干酪成熟的三个阶段），以及上述基因的特定cDNA子文库的构建。通过跟踪16S rRNA基因的转录活性和宏基因组研究，可以支持蛋白水解转录组分析。所描述方法的组合允许筛选奶酪生产过程中目标基因的动态。乳酸球菌是LAB组的主要参与者，但分析还提供了有关乳酸杆菌属成员（如Lb）的作用和特性的信息。鼠李糖，磅。 helveticus，磅。戊糖，磅。弯头，磅。帕拉布奇内里，磅。兰帕兰姆布雷维斯，磅。德尔布吕伊（LB）副干酪，磅。发酵罐和Lb。黑龙江省，其蛋白水解相关基因在干酪成熟期间活跃。

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  • 来源
    《Food microbiology》 |2019年第9期|416-425|共10页
  • 作者

    Pangallo Domenico; Krakova Lucia; Puskarova Andrea; Soltys Katarina; Buckova Maria; Korenova Janka; Budis Jaroslav; Kuchta Tomas;

  • 作者单位

    Slovak Acad Sci, Inst Mol Biol, Dubravska Cesta 21, Bratislava, Slovakia;

    Slovak Acad Sci, Inst Mol Biol, Dubravska Cesta 21, Bratislava, Slovakia;

    Slovak Acad Sci, Inst Mol Biol, Dubravska Cesta 21, Bratislava, Slovakia;

    Comenius Univ, Fac Nat Sci, Dept Mol Biol, Mlynska Dolina Ilkovicova 6, Bratislava 84215, Slovakia|Comenius Univ, Comenius Univ Sci Pk, Ilkovicova 8, Bratislava 84104, Slovakia;

    Slovak Acad Sci, Inst Mol Biol, Dubravska Cesta 21, Bratislava, Slovakia;

    Natl Agr & Food Ctr, Food Res Inst, Dept Microbiol Mol Biol & Biotechnol, Priemyselna 4, Bratislava 82475, Slovakia;

    Comenius Univ, Fac Math Phys & Informat, Dept Comp Sci, Bratislava 84248, Slovakia|Geneton Sro, Galvaniho 7, Bratislava 82104, Slovakia|Slovak Ctr Sci & Tech Informat, Lamacska Cesta 8-A, Bratislava 81104, Slovakia;

    Natl Agr & Food Ctr, Food Res Inst, Dept Microbiol Mol Biol & Biotechnol, Priemyselna 4, Bratislava 82475, Slovakia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Proteolytic system; prtP; pepX; pepN; bcaT; Lactobacillus;

    机译：蛋白水解系统;prtP;pepX;pepN;bcaT;乳杆菌;

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