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Research article - Peer-reviewed, 2005

Inducible gene expression in Lactobacillus reuteri LTH5531 during type II sourdough fermentation

Dal Bello F, Walter J, Roos S, Jonsson H, Hertel C

Abstract

Lactobacillus reuteri LTH5531 is a dominant member of the microbiota of type 11 sourdough fermentations. To investigate the genetic background of the ecological performance of LTH5531, in vivo expression technology was used to identify promoters that show elevated levels of expression during growth of this organism in a type H sourdough fermentation. Thirty-eight sourdough-induced fusions were detected, and 29 genes could be identified on the basis of the available sequence information. Four genes encoded stress-related functions (e.g., acid and general stress response), reflecting the harsh conditions prevailing during sourdough fermentation. Further, eight genes were involved in acquisition and synthesis of amino acids and nucleotides, indicating their limited availability in sourdough. The remaining genes were either part of functionally unrelated pathways or encoded hypothetical proteins. The identification of a putative proteinase and a component of the arginine deiminase pathway is of technological interest, as they are potentially involved in the formation of aroma precursors. Our study allowed insight into the transcriptional response of Lactobacillus reuteri to the dough environment, which establishes the molecular basis to investigate bacterial properties that are likely to contribute to the ecological performance of the organism and influence the final outcome of the fermentation

Published in

Applied and Environmental Microbiology
2005, Volume: 71, number: 10, pages: 5873-5878
Publisher: AMER SOC MICROBIOLOGY