Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

Schröder J, Maus I, Trost E, Tauch A (2011)
BMC Genomics 12(1): 545.

Zeitschriftenaufsatz | Veröffentlicht | Englisch
 
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URN
urn:nbn:de:0070-pub-24425877
Autor*in
Schröder, JasminUniBi; Maus, IrenaUniBi; Trost, EvaUniBi ; Tauch, AndreasUniBi
Einrichtung
Centrum für Biotechnologie > Institut für Genomforschung und Systembiologie
Centrum für Biotechnologie > Arbeitsgruppe A. Tauch
Centrum für Biotechnologie > Graduate Center > Graduate Cluster Industrial Biotechnology
Abstract / Bemerkung
Corynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process. The chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses. The genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex metabolic capacity of C. variabile were integrated into a global view on the lifestyle of this species.
Erscheinungsjahr
2011
Zeitschriftentitel
BMC Genomics
Band
12
Ausgabe
1
Art.-Nr.
545
ISSN
1471-2164
Finanzierungs-Informationen
Open-Access-Publikationskosten wurden durch die Deutsche Forschungsgemeinschaft und die Universität Bielefeld gefördert.
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https://pub.uni-bielefeld.de/record/2442587

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Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics. 2011;12(1): 545.
Schröder, J., Maus, I., Trost, E., & Tauch, A. (2011). Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics, 12(1), 545. https://doi.org/10.1186/1471-2164-12-545
Schröder, Jasmin, Maus, Irena, Trost, Eva, and Tauch, Andreas. 2011. “Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation”. BMC Genomics 12 (1): 545.
Schröder, J., Maus, I., Trost, E., and Tauch, A. (2011). Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics 12:545.
Schröder, J., et al., 2011. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics, 12(1): 545.
J. Schröder, et al., “Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation”, BMC Genomics, vol. 12, 2011, : 545.
Schröder, J., Maus, I., Trost, E., Tauch, A.: Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics. 12, : 545 (2011).
Schröder, Jasmin, Maus, Irena, Trost, Eva, and Tauch, Andreas. “Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation”. BMC Genomics 12.1 (2011): 545.
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The TetR family of transcriptional repressors.
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Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
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Flavour compound production and citrate metabolism in Lactococcus rhamnosus ATCC 7469
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The dual transcriptional regulator CysR in Corynebacterium glutamicum ATCC 13032 controls a subset of genes of the McbR regulon in response to the availability of sulphide acceptor molecules.
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The McbR repressor modulated by the effector substance S-adenosylhomocysteine controls directly the transcription of a regulon involved in sulphur metabolism of Corynebacterium glutamicum ATCC 13032.
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Identification of McbR as transcription regulator of aecD and genes involved in methionine and cysteine biosynthesis in Corynebacterium jeikeium K411.
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The Metabolism and Functions of [gamma]-Aminobutyric Acid.
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The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.
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Molecular basis of human body odour formation: insights deduced from corynebacterial genome sequences
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Ling M, Allen SW, Wood JM., J. Mol. Biol. 243(5), 1994
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Genetic makeup of the Corynebacterium glutamicum LexA regulon deduced from comparative transcriptomics and in vitro DNA band shift assays.
Jochmann N, Kurze AK, Czaja LF, Brinkrolf K, Brune I, Huser AT, Hansmeier N, Puhler A, Borovok I, Tauch A., Microbiology (Reading, Engl.) 155(Pt 5), 2009
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Kramer R., Amino Acids 37(3), 2009
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Ectoine as a natural component of food: detection in red smear cheeses.
Klein J, Schwarz T, Lentzen G., J. Dairy Res. 74(4), 2007
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Potassium transport in corynebacterium glutamicum is facilitated by the putative channel protein CglK, which is essential for pH homeostasis and growth at acidic pH.
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USDA Database for the choline content of common foods
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Osmoregulation in Corynebacterium glutamicum
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Deletion of the genes encoding the MtrA-MtrB two-component system of Corynebacterium glutamicum has a strong influence on cell morphology, antibiotics susceptibility and expression of genes involved in osmoprotection.
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The microflora of Tilsit cheese. Part 2. Development of a surface smear starter culture
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Corynebacterium jeikeium endocarditis: a systematic overview spanning four decades.
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Comparative genomics identified two conserved DNA modules in a corynebacterial plasmid family present in clinical isolates of the opportunistic human pathogen Corynebacterium jeikeium.
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AUTHOR UNKNOWN, 1985
Development of joint application strategies for two microbial gene finders.
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A probabilistic method for identifying start codons in bacterial genomes.
Suzek BE, Ermolaeva MD, Schreiber M, Salzberg SL., Bioinformatics 17(12), 2001
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CARMEN - Comparative Analysis and in silico Reconstruction of organism-specific MEtabolic Networks.
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