Development of Lactococcus lactis Biosensors for Detection of Diacetyl

Frontiers in Microbiology
Jhonatan A Hernandez-ValdesOscar P Kuipers

Abstract

Some secondary metabolites of fermentative bacteria are desired compounds for the food industry. Examples of these compounds are diacetyl and acetaldehyde, which are produced by species of the lactic acid bacteria (LAB) family. Diacetyl is an aromatic compound, giving the buttery flavor associated with dairy products, and acetaldehyde is the compound responsible for the yogurt flavor and aroma. The quantification of these compounds in food matrices is a laborious task that involves sample preparation and specific analytical methods. The ability of bacteria to naturally sense metabolites has successfully been exploited to develop biosensors that facilitate the identification and quantification of certain metabolites (Mahr and Frunzke, 2016). The presence of a specific metabolite is sensed by the biosensors, and it is subsequently translated into the expression of one or more reporter genes. In this study we aimed to develop fluorescence-based biosensors to detect diacetyl and acetaldehyde. Since the metabolic pathways for production and degradation of these compounds are present in Lactococcus lactis, the sensing mechanisms in this bacterium are expected. Thus, we identified diacetyl and acetaldehyde responsive promoters by perf...Continue Reading

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Datasets Mentioned

BETA
GM17
GSE147695
GSE147696

Methods Mentioned

BETA
biosensors
biosensor
fluorescence activated cell sorting
flow cytometry
electrophoresis
PCR
FACS

Software Mentioned

GraphPad
ArrayPro Analyzer
FACSDiva
Prism
LOWESS
PePPER
R
MicroPrep

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