| Title: | Production of buttery-odor compounds and transcriptome response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during growth on various carbon sources |
| Author(s): | Jaaskelainen E; Vesterinen S; Parshintsev J; Johansson P; Riekkola ML; Bjorkroth J; |
| Address: | "Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland Elina.L.Jaaskelainen@helsinki.fi. Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland. Laboratory of Analytical Chemistry, University of Helsinki, Helsinki, Finland" |
| ISSN/ISBN: | 1098-5336 (Electronic) 0099-2240 (Print) 0099-2240 (Linking) |
| 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 LMG18811(T) 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 muM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of alpha-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 muM) was detected with the glucose-containing medium, even though the cell counts of LMG18811(T) 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" |
| Keywords: | Carbon/*metabolism Culture Media/chemistry Food Microbiology/methods Gas Chromatography-Mass Spectrometry *Gene Expression Profiling Leuconostoc/*genetics/growth & development/*metabolism Metabolic Networks and Pathways/*genetics Microarray Analysis Molec; |
| Notes: | "MedlineJaaskelainen, Elina Vesterinen, Sanna Parshintsev, Jevgeni Johansson, Per Riekkola, Marja-Liisa Bjorkroth, Johanna eng Research Support, Non-U.S. Gov't 2014/12/31 Appl Environ Microbiol. 2015 Mar; 81(6):1902-8. doi: 10.1128/AEM.03705-14. Epub 2014 Dec 29" |
