Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition

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Andreevskaya , M , Jääskelainen , E , Johansson , P , Ylinen , A , Paulin , L , Björkroth , J & Auvinen , P 2018 , ' Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition ' , Applied and Environmental Microbiology , vol. 84 , no. 13 , e00554-18 . https://doi.org/10.1128/AEM.00554-18

Title: Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition
Author: Andreevskaya, Margarita; Jääskelainen, Elina; Johansson, Per; Ylinen, Anne; Paulin, Lars; Björkroth, Johanna; Auvinen, Petri
Contributor: University of Helsinki, Institute of Biotechnology
University of Helsinki, Departments of Faculty of Veterinary Medicine
University of Helsinki, Departments of Faculty of Veterinary Medicine
University of Helsinki, Institute of Biotechnology
University of Helsinki, Institute of Biotechnology
University of Helsinki, Doctoral Programme in Clinical Veterinary Medicine
University of Helsinki, Institute of Biotechnology
Date: 2018-07
Language: eng
Number of pages: 16
Belongs to series: Applied and Environmental Microbiology
ISSN: 0099-2240
URI: http://hdl.handle.net/10138/298272
Abstract: Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of the meat product, storage conditions, and interspecies interactions. Our knowledge of system level responses of LAB during such interactions is very limited. To expand it, we studied interactions between three common psychrotrophic spoilage LAB (Leuconostoc gelidum, Lactococcus piscium, and Lactobacillus oligofermentans) by comparing their time course transcriptome profiles obtained during their growth in individual, pairwise, and triple cultures. The study revealed how these LAB employed different strategies to cope with the consequences of interspecies competition. The fastest-growing bacterium, Le. gelidum, attempted to enhance its nutrient-scavenging and growth capabilities in the presence of other LAB through upregulation of carbohydrate catabolic pathways, pyruvate fermentation enzymes, and ribosomal proteins, whereas the slower-growing Lc. piscium and Lb. oligofermentans downregulated these functions. These findings may explain the competitive success and predominance of Le. gelidum in a variety of spoiled foods. Peculiarly, interspecies interactions induced overexpression of prophage genes and restriction modification systems (mechanisms of DNA exchange and protection against it) in Lc. piscium and Lb. oligofermentans but not in Le. gelidum. Cocultivation induced also overexpression of the numerous putative adhesins in Lb. oligofermentans. These adhesins might contribute to the survival of this slowly growing bacterium in actively growing meat spoilage communities. IMPORTANCE Despite the apparent relevance of LAB for biotechnology and human health, interactions between members of LAB communities are not well known. Knowledge of such interactions is crucial for understanding how these communities function and, consequently, whether there is any possibility to develop new strategies to interfere with their growth and to postpone spoilage of packaged and refrigerated foods. With the help of controlled experiments, detailed regulation events can be observed. This study gives an insight into the system level interactions and the different competition-induced survival strategies related to enhanced uptake and catabolism of carbon sources, overexpression of adhesins and putative bacteriocins, and the induction of exchange of genetic material. Even though this experiment dealt with only three LAB strains in vitro, these findings agreed well with the relative abundance patterns typically reported for these species in natural food microbial communities.
Subject: food spoilage
interspecies interactions
Lactobacillus oligofermentans
Lactococcus piscium
Leuconostoc gelidum subsp gasicomitatum
RNA sequencing
LACTIC-ACID BACTERIA
DELBRUECKII SUBSP BULGARICUS
BACILLUS-SUBTILIS NATTO
STREPTOCOCCUS-THERMOPHILUS
TRANSCRIPTOME ANALYSIS
ESCHERICHIA-COLI
GENOME SEQUENCE
SACCHAROMYCES-CEREVISIAE
SHELF-LIFE
SP NOV.
1183 Plant biology, microbiology, virology
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