Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811^sup T^ during Growth on Various Carbon Sources
Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, toge...
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| Veröffentlicht in: | Applied and environmental microbiology 2015-03, Vol.81 (6), p.1902 |
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| creator | Jääskeläinen, Elina Vesterinen, Sanna Parshintsev, Jevgeni Johansson, Per Riekkola, Marja-Liisa Björkroth, Johanna |
| description | Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811T growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 μM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of a-acetolactate synthase, downregulation of l-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production ( |
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Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811T growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 μM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of a-acetolactate synthase, downregulation of l-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production (<7.5 μM) was detected with the glucose-containing medium, even though the cell counts of LMG18811T was 6 or 10 times higher than that on inosine or ribose, respectively. Although glucose was the most effective carbon source for the growth of L. gelidum subsp. gasicomitatum, utilization of inosine and ribose resulted in the production of the unwanted buttery-odor compounds. These results increase our understanding of which compounds are likely to enhance the formation of buttery odors during meat spoilage caused by L. gelidum subsp. gasicomitatum.</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington: American Society for Microbiology</publisher><subject>Bacteria ; Chromatography ; Gene expression ; Mass spectrometry ; Meat products ; Microbiology</subject><ispartof>Applied and environmental microbiology, 2015-03, Vol.81 (6), p.1902</ispartof><rights>Copyright American Society for Microbiology Mar 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Jääskeläinen, Elina</creatorcontrib><creatorcontrib>Vesterinen, Sanna</creatorcontrib><creatorcontrib>Parshintsev, Jevgeni</creatorcontrib><creatorcontrib>Johansson, Per</creatorcontrib><creatorcontrib>Riekkola, Marja-Liisa</creatorcontrib><creatorcontrib>Björkroth, Johanna</creatorcontrib><title>Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811^sup T^ during Growth on Various Carbon Sources</title><title>Applied and environmental microbiology</title><description>Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811T growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 μM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of a-acetolactate synthase, downregulation of l-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production (<7.5 μM) was detected with the glucose-containing medium, even though the cell counts of LMG18811T was 6 or 10 times higher than that on inosine or ribose, respectively. Although glucose was the most effective carbon source for the growth of L. gelidum subsp. gasicomitatum, utilization of inosine and ribose resulted in the production of the unwanted buttery-odor compounds. These results increase our understanding of which compounds are likely to enhance the formation of buttery odors during meat spoilage caused by L. gelidum subsp. gasicomitatum.</description><subject>Bacteria</subject><subject>Chromatography</subject><subject>Gene expression</subject><subject>Mass spectrometry</subject><subject>Meat products</subject><subject>Microbiology</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqNjkFOwzAQRS0EEqFwh5FYBzlNGpItEZRFKxCNWLZybTe4ajxmxhbiPFyULDgAq6__31v8M5EVsm3yRVnW5yKTsm3z-bySl-KK-SilrGTdZOLnldAkHR16wAM8pBgtfecvBgk6HAMmbxiUN9CT8qzJhYijhTfLAT1bcB5WNmn0yBE1DPbkTBqB057DHQyKncbRRRWncbVeFk1TFFtOAfotmETOD7Ak_IofMD14V-QwMXSK9lPdYCJt-VpcHNSJ7c1fzsTt02PfPeeB8DNZjrvjJPoJ7Yq6lve1rBZV-T_rF5c2XtI</recordid><startdate>20150301</startdate><enddate>20150301</enddate><creator>Jääskeläinen, Elina</creator><creator>Vesterinen, Sanna</creator><creator>Parshintsev, Jevgeni</creator><creator>Johansson, Per</creator><creator>Riekkola, Marja-Liisa</creator><creator>Björkroth, Johanna</creator><general>American Society for Microbiology</general><scope>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>20150301</creationdate><title>Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811^sup T^ during Growth on Various Carbon Sources</title><author>Jääskeläinen, Elina ; Vesterinen, Sanna ; Parshintsev, Jevgeni ; Johansson, Per ; Riekkola, Marja-Liisa ; Björkroth, Johanna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_16607604543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Bacteria</topic><topic>Chromatography</topic><topic>Gene expression</topic><topic>Mass spectrometry</topic><topic>Meat products</topic><topic>Microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jääskeläinen, Elina</creatorcontrib><creatorcontrib>Vesterinen, Sanna</creatorcontrib><creatorcontrib>Parshintsev, Jevgeni</creatorcontrib><creatorcontrib>Johansson, Per</creatorcontrib><creatorcontrib>Riekkola, Marja-Liisa</creatorcontrib><creatorcontrib>Björkroth, Johanna</creatorcontrib><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Applied and environmental microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jääskeläinen, Elina</au><au>Vesterinen, Sanna</au><au>Parshintsev, Jevgeni</au><au>Johansson, Per</au><au>Riekkola, Marja-Liisa</au><au>Björkroth, Johanna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811^sup T^ during Growth on Various Carbon Sources</atitle><jtitle>Applied and environmental microbiology</jtitle><date>2015-03-01</date><risdate>2015</risdate><volume>81</volume><issue>6</issue><spage>1902</spage><pages>1902-</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811T growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 μM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of a-acetolactate synthase, downregulation of l-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production (<7.5 μM) was detected with the glucose-containing medium, even though the cell counts of LMG18811T was 6 or 10 times higher than that on inosine or ribose, respectively. Although glucose was the most effective carbon source for the growth of L. gelidum subsp. gasicomitatum, utilization of inosine and ribose resulted in the production of the unwanted buttery-odor compounds. These results increase our understanding of which compounds are likely to enhance the formation of buttery odors during meat spoilage caused by L. gelidum subsp. gasicomitatum.</abstract><cop>Washington</cop><pub>American Society for Microbiology</pub></addata></record> |
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| source | American Society for Microbiology; PubMed Central; Alma/SFX Local Collection |
| subjects | Bacteria Chromatography Gene expression Mass spectrometry Meat products Microbiology |
| title | Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811^sup T^ during Growth on Various Carbon Sources |
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