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 Citations (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.

Original language	English
Journal	Journal of Dairy Science
Volume	94
Issue number	9
Pages (from-to)	4313-4328
Number of pages	16
ISSN	0022-0302
DOIs	https://doi.org/10.3168/jds.2010-4068
Publication status	Published - Sept 2011

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10.3168/jds.2010-4068

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Cite this

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, vol. 94, no. 9, pp. 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.",

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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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