ArticleBMC microbiology2010
Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis.
Article in BMC microbiology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 55 citations in OpenAlex.
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- Therapeutic Properties of Edible Mushrooms and Herbal Teas in Gut Microbiota Modulation.Microorganisms · 2021Review
- Increasing lactose concentration is a strategy to improve the proliferation ofFood science & nutrition · 2021Article
- Metabolism ofFoods (Basel, Switzerland) · 2020Article
- Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.Microorganisms · 2020Article
- Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome.mSystems · 2020Article
- Phenotypic Diversity ofFrontiers in microbiology · 2018Article
- Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei.PloS one · 2018Article
- Sucrose-Induced Proteomic Response and Carbohydrate Utilization ofFrontiers in microbiology · 2018Article
- Oxygen-Inducible Conversion of Lactate to Acetate in Heterofermentative Lactobacillus brevis ATCC 367.Applied and environmental microbiology · 2017Article
- Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome.PloS one · 2017Article
- Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage.Genome announcements · 2013Article
- Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH.Applied and environmental microbiology · 2012Article
- The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.Applied and environmental microbiology · 2011Article
- Global transcriptome response in Lactobacillus sakei during growth on ribose.BMC microbiology · 2011Article
- Comparative genomics of Lactobacillus sakei with emphasis on strains from meat.Molecular genetics and genomics : MGG · 2011Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundLactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance of a strain to be used for food fermentations is important for obtaining high-quality and safe products. Proteomic analysis was used to study the primary metabolism in ten food isolates after growth on glucose and ribose, the main sugars available for L. sakei in meat and fish.
resultsProteins, the expression of which varied depending on the carbon source were identified, such as a ribokinase and a D-ribose pyranase directly involved in ribose catabolism, and enzymes involved in the phosphoketolase and glycolytic pathways. Expression of enzymes involved in pyruvate and glycerol/glycerolipid metabolism were also affected by the change of carbon source. Interestingly, a commercial starter culture and a protective culture strain down-regulated the glycolytic pathway more efficiently than the rest of the strains when grown on ribose. The overall two-dimensional gel electrophoresis (2-DE) protein expression pattern was similar for the different strains, though distinct differences were seen between the two subspecies (sakei and carnosus), and a variation of about 20% in the number of spots in the 2-DE gels was observed between strains. A strain isolated from fermented fish showed a higher expression of stress related proteins growing on both carbon sources.
conclusionsIt is obvious from the data obtained in this study that the proteomic approach efficiently identifies differentially expressed proteins caused by the change of carbon source. Despite the basic similarity in the strains metabolic routes when they ferment glucose and ribose, there were also interesting differences. From the application point of view, an understanding of regulatory mechanisms, actions of catabolic enzymes and proteins, and preference of carbon source is of great importance.
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