Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

J.R. Broadbent; H. Cai; R.L. Larsen; J.E. Hughes; D.L. Welker; V.G. De Carvalho; T.A. Tompkins; Ylva Margareta Ardö; Finn Kvist Vogensen; A. De Lorentiis; M. Gatti; E. Neviani; J.L. Steele

doi:10.3168/jds.2010-4068

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

J.R. Broadbent, H. Cai, R.L. Larsen, J.E. Hughes, D.L. Welker, V.G. De Carvalho, T.A. Tompkins, Ylva Margareta Ardö, Finn Kvist Vogensen, A. De Lorentiis, M. Gatti, E. Neviani, J.L. Steele

57 Citationer (Scopus)

Abstract

Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely. Because these attributes are associated with enzymes involved in proteolysis or AA catabolism, we performed comparative genome hybridizations to a CNRZ 32 microarray to explore the distribution of genes encoding such enzymes across a bank of 38 Lb. helveticus strains, including 2 archival samples of CNRZ 32. Genes for peptidases and AA metabolism were highly conserved across the species, whereas those for cell envelope-associated proteinases varied widely. Some of the genetic differences that were detected may help explain the variability that has been noted among Lb. helveticus strains in regard to their functionality in cheese and fermented milk.

Originalsprog	Engelsk
Tidsskrift	Journal of Dairy Science
Vol/bind	94
Udgave nummer	9
Sider (fra-til)	4313-4328
Antal sider	16
ISSN	0022-0302
DOI	https://doi.org/10.3168/jds.2010-4068
Status	Udgivet - sep. 2011

Adgang til dokumentet

10.3168/jds.2010-4068

http://linkinghub.elsevier.com/retrieve/pii/S0022-0302(11)00443-7

Citationsformater

Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Y. M., Vogensen, F. K., De Lorentiis, A., Gatti, M., Neviani, E., & Steele, J. L. (2011). Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. Journal of Dairy Science, 94(9), 4313-4328. https://doi.org/10.3168/jds.2010-4068

Broadbent, JR, Cai, H, Larsen, RL, Hughes, JE, Welker, DL, De Carvalho, VG, Tompkins, TA, Ardö, YM , Vogensen, FK, De Lorentiis, A, Gatti, M, Neviani, E & Steele, JL 2011, 'Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains', Journal of Dairy Science, bind 94, nr. 9, s. 4313-4328. https://doi.org/10.3168/jds.2010-4068

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title = "Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains",

abstract = "Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely. Because these attributes are associated with enzymes involved in proteolysis or AA catabolism, we performed comparative genome hybridizations to a CNRZ 32 microarray to explore the distribution of genes encoding such enzymes across a bank of 38 Lb. helveticus strains, including 2 archival samples of CNRZ 32. Genes for peptidases and AA metabolism were highly conserved across the species, whereas those for cell envelope-associated proteinases varied widely. Some of the genetic differences that were detected may help explain the variability that has been noted among Lb. helveticus strains in regard to their functionality in cheese and fermented milk.",

author = "J.R. Broadbent and H. Cai and R.L. Larsen and J.E. Hughes and D.L. Welker and {De Carvalho}, V.G. and T.A. Tompkins and Ard{\"o}, {Ylva Margareta} and Vogensen, {Finn Kvist} and {De Lorentiis}, A. and M. Gatti and E. Neviani and J.L. Steele",

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T1 - Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

AU - Broadbent, J.R.

AU - Cai, H.

AU - Larsen, R.L.

AU - Hughes, J.E.

AU - Welker, D.L.

AU - De Carvalho, V.G.

AU - Tompkins, T.A.

AU - Ardö, Ylva Margareta

AU - Vogensen, Finn Kvist

AU - De Lorentiis, A.

AU - Gatti, M.

AU - Neviani, E.

AU - Steele, J.L.

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AB - Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely. Because these attributes are associated with enzymes involved in proteolysis or AA catabolism, we performed comparative genome hybridizations to a CNRZ 32 microarray to explore the distribution of genes encoding such enzymes across a bank of 38 Lb. helveticus strains, including 2 archival samples of CNRZ 32. Genes for peptidases and AA metabolism were highly conserved across the species, whereas those for cell envelope-associated proteinases varied widely. Some of the genetic differences that were detected may help explain the variability that has been noted among Lb. helveticus strains in regard to their functionality in cheese and fermented milk.

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