Transcriptome analysis shows activation of the arginine deiminase pathway in Lactococcus lactis as a response to ethanol stress

  1. Díez, L. 2
  2. Solopova, A. 1
  3. Fernández-Pérez, R. 2
  4. González, M. 2
  5. Tenorio, C. 2
  6. Kuipers, O.P. 1
  7. Ruiz-Larrea, F. 2
  1. 1 University of Groningen
    info

    University of Groningen

    Groninga, Holanda

    ROR https://ror.org/012p63287

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 2017

Volumen: 257

Páginas: 41-48

Tipo: Artículo

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DOI: 10.1016/J.IJFOODMICRO.2017.05.017 SCOPUS: 2-s2.0-85021072778 WoS: WOS:000411543700006 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

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Resumen

This paper describes the molecular response of Lactococcus lactis NZ9700 to ethanol. This strain is a well-known nisin producer and a lactic acid bacteria (LAB) model strain. Global transcriptome profiling using DNA microarrays demonstrated a bacterial adaptive response to the presence of 2% ethanol in the culture broth and differential expression of 67 genes. The highest up-regulation was detected for those genes involved in arginine degradation through the arginine deiminase (ADI) pathway (20–40 fold up-regulation). The metabolic responses to ethanol of wild type L. lactis strains were studied and compared to those of regulator-deletion mutants MG∆argR and MG∆ahrC. The results showed that in the presence of 2% ethanol those strains with an active ADI pathway reached higher growth rates when arginine was available in the culture broth than in absence of arginine. In a chemically defined medium strains with an active ADI pathway consumed arginine and produced ornithine in the presence of 2% ethanol, hence corroborating that arginine catabolism is involved in the bacterial response to ethanol. This is the first study of the L. lactis response to ethanol stress to demonstrate the relevance of arginine catabolism for bacterial adaptation and survival in an ethanol containing medium. © 2017 Elsevier B.V.