ArticleScientific reports2015
Adaptation of Lactococcus lactis to high growth temperature leads to a dramatic increase in acidification rate.
Article in Scientific reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound-Assisted Fermentation.Journal of food science · 2026Article
- Genomic and evolutionary factors influencing the prediction accuracy of optimal growth temperature in prokaryotes.mSystems · 2026Article
- Probiotics and Postbiotics Derived from Saline/Marine Plant-Based Feedstocks.Probiotics and antimicrobial proteins · 2026Review
- Integrated Bacterial Community and Differential Metabolites Reveal the Impact of Growth Stage on the Quality of Oat Silage.Microorganisms · 2026Article
- Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification.Foods (Basel, Switzerland) · 2026Article
- Deciphering the Genomic Traits of Multi-Enterocin-ProducingMicroorganisms · 2025Article
- Enhancing bovicin HC5 production in Streptococcus equinus HC5 through adaptive laboratory evolution under thermal stress.Applied microbiology and biotechnology · 2025Article
- Limited Diversity of Thermal Adaptation to a Critical Temperature inInternational journal of molecular sciences · 2025Article
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- The strain-dependent cytostatic activity of Lactococcus lactis on CRC cell lines is mediated through the release of arginine deiminase.Microbial cell factories · 2024Article
- Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product.Archives of microbiology · 2024Article
- DLTKcat: deep learning-based prediction of temperature-dependent enzyme turnover rates.Briefings in bioinformatics · 2023Article
- Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures.Foods (Basel, Switzerland) · 2023Article
- Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze.Applied and environmental microbiology · 2021Article
- In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry.Probiotics and antimicrobial proteins · 2021Article
- Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative.Archives of microbiology · 2021Review
- Rapid adaptation for fibre degradation by changes in plasmid stoichiometry within Lactobacillus plantarum at the synthetic community level.Microbial biotechnology · 2020Article
- Molecular typing tools for identifying and characterizing lactic acid bacteria: a review.Food science and biotechnology · 2020Review
- Changes in Cell Membrane Fatty Acid Composition ofJournal of microbiology and biotechnology · 2020Article
- Complete Genomic Analysis ofFrontiers in bioengineering and biotechnology · 2020Article
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Authors and funding
5 authors.
Funding
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Abstract
Lactococcus lactis is essential for most cheese making, and this mesophilic bacterium has its growth optimum around 30 °C. We have, through adaptive evolution, isolated a mutant TM29 that grows well up to 39 °C, and continuous growth at 40 °C is possible if pre-incubated at a slightly lower temperature. At the maximal permissive temperature for the wild-type, 38 °C, TM29 grows 33% faster and has a 12% higher specific lactate production rate than its parent MG1363, which results in fast lactate accumulation. Genome sequencing was used to reveal the mutations accumulated, most of which were shown to affect thermal tolerance. Of the mutations with more pronounced effects, two affected expression of single proteins (chaperone; riboflavin transporter), two had pleiotropic effects (RNA polymerase) which changed the gene expression profile, and one resulted in a change in the coding sequence of CDP-diglyceride synthase. A large deletion containing 10 genes was also found to affect thermal tolerance significantly. With this study we demonstrate a simple approach to obtain non-GMO derivatives of the important L. lactis that possess properties desirable by the industry, e.g. thermal robustness and increased rate of acidification. The mutations we have identified provide a genetic basis for further investigation of thermal tolerance.
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