Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent

Food Microbiology
Beatriz Del RioMiguel A Alvarez

Abstract

Lactococcus lactis is the lactic acid bacterial (LAB) species most widely used as a primary starter in the dairy industry. However, several strains of L. lactis produce the biogenic amine putrescine via the agmatine deiminase (AGDI) pathway. We previously reported the putrescine biosynthesis pathway in L. lactis subsp. cremoris GE2-14 to be regulated by carbon catabolic repression (CCR) via glucose but not lactose (Linares et al., 2013). The present study shows that both these sugars repress putrescine biosynthesis in L. lactis subsp. lactis T3/33, a strain isolated from a Spanish artisanal cheese. Furthermore, we demonstrated that both glucose and lactose repressed the transcriptional activity of the aguBDAC catabolic genes of the AGDI route. Finally, a screening performed in putrescine-producing dairy L. lactis strains determined that putrescine biosynthesis was repressed by lactose in all the L. lactis subsp. lactis strains tested, but in only one L. lactis subsp. cremoris strain. Given the obvious importance of the lactose-repression in cheese putrescine accumulation, it is advisable to consider the diversity of L. lactis in this sense and characterize consequently the starter cultures to select the safest strains.

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Citations

Jun 20, 2015·Genome Announcements·Victor LaderoMiguel A Alvarez
Jun 1, 2016·Frontiers in Microbiology·Maria DiazMiguel A Alvarez
Mar 17, 2017·Journal of Food Science and Technology·Taher Khakpour MoghaddamGuocheng Du
May 12, 2020·Journal of Dairy Science·Hui FanYongfu Chen
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Noreddine Benkerroum

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