New genome sequences for flavour identified in dairy
Nizo food research of the Netherlands has used recently developed technology, to select and optimize lactic acid bacteria for flavour formation, along with the characteristics of robustness to withstand industrial processing and gastrointestinal conditions.
Nizo food research of the Netherlands has used recently developed technology, to select and optimize lactic acid bacteria for flavour formation, along with the characteristics of robustness to withstand industrial processing and gastrointestinal conditions. Full genome sequences of industrially relevant bacteria can now be routinely determined and specific differential characteristics of these strains can be correlated to the absence/presence of genes.
Alternatively, one strain can be differentially cultured and full-genome transcriptome profiles can be correlated to industrially relevant characteristics, according to Nizo.
This strategy has led to the discovery of genes important for the probiotic effect and the gastrointestinal survival of the probiotic organism Lactobacillus plantarum. Remarkably, differential fermentation resulted in distinct gastrointestinal survival characteristics varying by as much as 10,000,000-fold, pinpointing the importance of optimized fermentation conditions for maximal functionality. Similarly, genes important for flavour formation and robustness against industrial processing of the cheese starter culture Lactococcus lactis were identified.
During production, industrial processing and storage, it is essential that starter cultures remain viable and active. Spray drying is one of the methods used in industry to dry starter cultures and during this process L. lactis encounters heat and oxidative stress. Using a gene-trait matching strategy, a specific set of genetic loci could be correlated to both observed stress survival phenotypes. Additionally, correlation of whole genome transcriptome data obtained under different fermentative conditions to stress phenotypes is expected to reveal additional genes involved in robustness.
Source: Nizo Food Research
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