The proteolytic system of lactic acid bacteria revisited: a genomic comparison
Mengjin Liu,Mengjin Liu,Jumamurat R. Bayjanov,Bernadet Renckens,Arjen Nauta,Roland J. Siezen +5 more
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TLDR
The improved functional annotation of the proteolytic system components provides an excellent framework for future experimental validations of predicted enzymatic activities and can be used to tune the strain selection process in food fermentations.Abstract:
Lactic acid bacteria (LAB) are a group of gram-positive, lactic acid producing Firmicutes. They have been extensively used in food fermentations, including the production of various dairy products. The proteolytic system of LAB converts proteins to peptides and then to amino acids, which is essential for bacterial growth and also contributes significantly to flavor compounds as end-products. Recent developments in high-throughput genome sequencing and comparative genomics hybridization arrays provide us with opportunities to explore the diversity of the proteolytic system in various LAB strains. We performed a genome-wide comparative genomics analysis of proteolytic system components, including cell-wall bound proteinase, peptide transporters and peptidases, in 22 sequenced LAB strains. The peptidase families PepP/PepQ/PepM, PepD and PepI/PepR/PepL are described as examples of our in silico approach to refine the distinction of subfamilies with different enzymatic activities. Comparison of protein 3D structures of proline peptidases PepI/PepR/PepL and esterase A allowed identification of a conserved core structure, which was then used to improve phylogenetic analysis and functional annotation within this protein superfamily. The diversity of proteolytic system components in 39 Lactococcus lactis strains was explored using pangenome comparative genome hybridization analysis. Variations were observed in the proteinase PrtP and its maturation protein PrtM, in one of the Opp transport systems and in several peptidases between strains from different Lactococcus subspecies or from different origin. The improved functional annotation of the proteolytic system components provides an excellent framework for future experimental validations of predicted enzymatic activities. The genome sequence data can be coupled to other "omics" data e.g. transcriptomics and metabolomics for prediction of proteolytic and flavor-forming potential of LAB strains. Such an integrated approach can be used to tune the strain selection process in food fermentations.read more
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Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin
Kevin J. Portune,Martin Beaumont,Anne-Marie Davila,Daniel Tomé,François Blachier,Yolanda Sanz +5 more
TL;DR: An up-to-date description of the dominant pathways/genes involved in amino acid metabolism in gut bacteria are provided, and an inventory of metabolic intermediates derived from bacterial protein fermentation that may affect human health are provided.
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Role of lactic acid bacteria on the yogurt flavour: A review
TL;DR: The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail.
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Starter cultures: General aspects
TL;DR: This article addresses general concepts surrounding the use of starter cultures in cheesemaking and the preparation and use of bulk starter cultures and culture concentrates.
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Current Limitations and Challenges with Lactic Acid Bacteria: A Review
Saeed A. Hayek,Salam A. Ibrahim +1 more
TL;DR: The recent data in regard to the role of the nutritional requirements of LAB in optimizing and controlling metabolic activities are reviewed to discuss the associated limitations and challenges.
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Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate
TL;DR: Temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese and clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.
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