ArticleApplied and environmental microbiology2011
Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stresses.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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29 citing papers in PubMed, 68 citations in OpenAlex.
- Ultrafiltration matrix modulates metabolism and flavor profiles in natural cheese: Insights from microbial and metabolomic profiling.Food chemistry: X · 2026Article
- Lactococcal mobile genetic elements harbour a diverse phage defensome rich in restriction-modification systems.Nucleic acids research · 2025Article
- Comprehensive evaluation of bioactive properties and metabolomic profiling of probiotic bacteria Lactococcus lactis (MKL8).Scientific reports · 2025Article
- Omics Approaches to Assess Flavor Development in Cheese.Foods (Basel, Switzerland) · 2022Review
- Transcriptomic Analysis ofMicroorganisms · 2020Article
- Suitability of the Nisin Z-producerAnimals : an open access journal from MDPI · 2020Article
- Fermentation Characteristics ofFrontiers in microbiology · 2020Article
- Characterization of a Prophage-Free Derivative Strain ofFrontiers in microbiology · 2018Article
- Improving nitrogen source utilization from defatted soybean meal for nisin production by enhancing proteolytic function of Lactococcus lactis F44.Scientific reports · 2017Article
- Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.Applied and environmental microbiology · 2016Article
- Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.Frontiers in microbiology · 2016Article
- Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment.Frontiers in microbiology · 2015Review
- Review
- Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentation.BMC genomics · 2014Article
- Functional genomics of lactic acid bacteria: from food to health.Microbial cell factories · 2014Review
- Genome Sequence of Lactococcus lactis subsp. lactis bv. diacetylactis LD61.Genome announcements · 2014Article
- Article
- Article
- Evolution of microbiological analytical methods for dairy industry needs.Frontiers in microbiology · 2014Review
- Microgradients of pH do not occur around Lactococcus colonies in a model cheese.Applied and environmental microbiology · 2013Article
Corrections and comments
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Authors and funding
12 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L. lactis has to face several stress-generating conditions that result from its own modification of the environment as well as externally imposed conditions. We present here the first in situ global gene expression profile of L. lactis in cheeses made from milk concentrated by ultrafiltration (UF-cheeses), a key economical cheese model. The transcriptomic response of L. lactis was analyzed directly in a cheese matrix, starting from as early as 2 h and continuing for 7 days. The growth of L. lactis stopped after 24 h, but metabolic activity was maintained for 7 days. Conservation of its viability relied on an efficient proteolytic activity measured by an increasing, quantified number of free amino acids in the absence of cell lysis. Extensive downregulation of genes under CodY repression was found at day 7. L. lactis developed multiple strategies of adaptation to stressful modifications of the cheese matrix. In particular, expression of genes involved in acidic- and oxidative-stress responses was induced. L. lactis underwent unexpected carbon limitation characterized by an upregulation of genes involved in carbon starvation, principally due to the release of the CcpA control. We report for the first time that in spite of only moderately stressful conditions, lactococci phage is repressed under UF-cheese conditions.
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