Effects of Meat Protein Environments on Niche-specific Genetic Expression of Lactobacillus sakei
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Abstract:
Lactobacillus sakei is a ubiquitous heterofermentative lactic acid bacterium that is frequently used as a meat industrial starter culture. To investigate its adaptations to a meat protein environment, quantitative real-time polymerase chain reaction (qRT-PCR) was used to analyze the niche-specific genetic expression of L. sakei strain La22 when cultured in myofibrillar and sarcoplasmic protein-supplemented chemically defined media (CDM). The results showed that pH decreased with time, and that the pH value in CDM containing myofibrillar proteins was higher than that in CDM with sarcoplasmic proteins. Genetic expressions of arcA, arcB, arcC, and arcT in CDM containing myofibrillar proteins and arcR in CDM containing sarcoplasmic proteins were significantly higher compared to the control. The remaining arc operon genes were also upregulated in both culture media, but the increases were not significant. Stress response genes lsa00513, usp4, and usp2 in CDM containing myofibrillar proteins were significantly upregulated, and six genes encoding ABC transporter were significantly upregulated in both protein media. The results suggested that L. sakei had adapted to a meat protein environment by energy conversion and modulation of genetic expression.
