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Poster De Conférence Année : 2012

Adaptation and survival strategies of Propionibacterium freudenreichii under conditions mimicking cheese ripening in the cold

Résumé

Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. Swiss cheeses are placedin a warm room (about 24°C) during the ripening to induce propionibacteria growth. Cheeses with a suitable levelof opening are then transferred to a cold room (about 4°C). In the cold, propionibacteria slowdown propionicfermentation, but remain active. To investigate the strategies of adaptation and survival of P. freudenreichii in the cold,we performed the first global gene expression profile for this species. The time-course transcriptomic responses of thetype strain CIRM-BIA1T and of 6 other P. freudenreichii strains were analyzed during growth at 30°C then for 9 daysat 4°C, under conditions preventing nutrient starvation, as in cheese. The main metabolites were quantified in culturesupernatants. The changes in metabolism of P. freudenreichii CIRM-BIA1T were also investigated by RT-qPCR for28 genes and by proteomics. Microarray analysis revealed that a large number of genes (565, i.e. 25% of the proteincodingsequences of P. freudenreichii CIRM-BIA1T genome) were differentially expressed during transition from 30°Cto 4°C (P < 0.05 and |fold change| > 1). At 4°C, a general slowing down was observed for genes implicated in the cellmachinery. On the contrary, P. freudenreichii CIRM-BIA1T strain over-expressed genes involved in lactate, alanine andserine conversion to pyruvate, in gluconeogenesis, and in glycogen synthesis. Interestingly, the expression of differentgenes encoding esterases and amino acid-converting enzymes, involved in the formation of cheese flavor compounds,remained unchanged at 4°C. This could explain the contribution of P. freudenreichii to the formation of cheese flavoreven in the cold. The six other strains tested exhibited similar adaptive behaviours. In conclusion, P. freudenreichiiremains metabolically active at 4°C and induces pathways to maintain its long-term survival.
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Dates et versions

hal-01191245 , version 1 (01-09-2015)

Identifiants

  • HAL Id : hal-01191245 , version 1
  • PRODINRA : 171698

Citer

Marion Dalmasso, Julie Aubert, Stéphanie-Marie Deutsch, Hélène Falentin, J. Tanskanen, et al.. Adaptation and survival strategies of Propionibacterium freudenreichii under conditions mimicking cheese ripening in the cold. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Madison, France. , 2012. ⟨hal-01191245⟩
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