Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 178, Issue -, Pages 76-86Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2014.03.004
Keywords
Transcription profile; Lactic acid bacteria; Cheddar cheese; Interaction
Categories
Funding
- Agropur Cooperative
- Fromagerie Clement/Damafro Inc.
- Novalait Inc., Parmalat Canada
- Dairy Farmers of Canada
- Groupe Saputo Inc.
- NSERC grant
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The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis suhsp. cremoris SKI 1 and Lactobacillus paracasei ATCC 334 in mixed cultures during simulated Cheddar cheese manufacture (Pearce activity test) and ripening (slurry). Reverse transcription quantitative PCR (RT-qPCR) was used to quantify the expression of 34 genes common to both bacteria and for eight genes specific to either L. lactis subsp. cremoris SKI 1 or L paracasei ATCC 334. The multifactorial analysis (MFA) performed on fold change results for each gene revealed that the genes linked to stress, protein and peptide degradation as well as carbohydrate metabolism of L paracasei ATCC 334 were especially overexpressed in mixed culture with L lactis subsp. cremoris SKI 1 during the ripening simulation. For L. Incas subsp. cremoris SKI I, genes coding for amino acid metabolism were more expressed during the cheese manufacture simulation, especially in single culture. These results show how complementary functions of starter and NSLAB contribute to activities useful for flavor development. (C) 2014 Elsevier B.V. All rights reserved.
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