A5042197401- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolic Engineering and Bioproduction
- Bacterial Genetics and Biotechnology
- RNA and protein synthesis mechanisms
- Microbial Metabolism and Applications
- Polyamine Metabolism and Applications
- Amino Acid Enzymes and Metabolism
- Genomics and Phylogenetic Studies
- Bacteriophages and microbial interactions
- Biochemical Analysis and Sensing Techniques
- Cancer Research and Treatments
- Evolution and Genetic Dynamics
- Gene Regulatory Network Analysis
- Biopolymer Synthesis and Applications
- Biochemical and biochemical processes
- Bioinformatics and Genomic Networks
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Algal biology and biofuel production
- Food Industry and Aquatic Biology
- Enzyme Production and Characterization
- Digestive system and related health
- Infant Nutrition and Health
- Gut microbiota and health
APC Microbiome Institute
2020-2021
University College Cork
2020-2021
University of Groningen
2010-2019
Biotechnology Institute
2014-2017
Molecular Research Institute
2012
Significance More than 70 years ago, Monod described the phenomenon of diauxic growth bacteria, observation that in presence two alternative sugars, cells first use one them and then, after a short lag phase, switch to other. Until now it had been assumed all population engage outgrowth on second sugar major metabolic adaptation enzymatic composition has occurred, which takes time (hence phase growth). Here, we show actually only subpopulation is fit enough partake present an evolutionary...
ABSTRACT Green fluorescent protein (GFP) offers efficient ways of visualizing promoter activity and localization in vivo , many different variants are currently available to study bacterial cell biology. Which these is best suited for a certain strain, goal, or experimental condition not clear. Here, we have designed constructed two “superfolder” GFPs with codon adaptation specifically Bacillus subtilis Streptococcus pneumoniae benchmarked them against five other previously GFP B. S....
ABSTRACT Accumulation of galactose in dairy products due to partial lactose fermentation by lactic acid bacteria yields poor-quality and precludes their consumption individuals suffering from galactosemia. This study aimed at extending our knowledge metabolism Lactococcus lactis , with the final goal tailoring strains for enhanced consumption. We used directed genetically engineered examine utilization strain NZ9000 via chromosomal Leloir pathway ( gal genes) or plasmid-encoded tagatose...
Riboflavin or vitamin B2 is the precursor of essential coenzymes flavin mononucleotide (FMN) and adenine dinucleotide (FAD). Despite increased interest in microbial synthesis this water-soluble vitamin, metabolic pathway for riboflavin biosynthesis has been characterized just a handful bacteria. Here, comparative genome analysis identified genes involved de novo biosynthetic certain bifidobacterial species, including human gut commensal Bifidobacterium longum subsp. infantis (B. infantis)...
The effect of pH on the glucose metabolism non-growing cells L. lactis MG1363 was studied by in vivo NMR range 4.8 to 6.5. Immediate effects transporters and/or enzyme activities were distinguished from transcriptional/translational using grown at optimal 6.5 or pre-adjusted low growth 5.1. In 5.1, proceeds a rate 35% higher than non-adjusted same pH. Besides upregulation stress-related genes (such as dnaK and groEL), adjusted overexpressed H+-ATPase subunits well glycolytic genes. At...
The Lactococcus lactis laboratory strain MG1363 has been described to be unable utilize lactose. However, in a rich medium supplemented with lactose as the sole carbon source, it starts grow after prolonged incubation periods. Transcriptome analyses showed that L. Lac(+) cells expressed celB, encoding putative cellobiose-specific phosphotransferase system (PTS) IIC component, which is normally silent Lac(-) cells. Nucleotide sequence analysis of cel cluster isolate revealed change from one...
Some secondary metabolites of fermentative bacteria are desired compounds for the food industry. Examples these diacetyl and acetaldehyde, which produced by species lactic acid (LAB) family. Diacetyl is an aromatic compound, giving buttery flavor associated with dairy products, acetaldehyde compound responsible yoghurt aroma. The quantification in matrices a laborious task that involves sample preparation specific analytical methods. ability to naturally sense has successfully been exploited...
Lactococcus lactis is used as cell-factory and strain selections are regularly performed to improve production processes. When selection regimes only allow desired phenotypes survive, for instance by using antibiotics select cells that do not grow in a specific condition, the presence of more resistant subpopulations with wildtype genotype severely slows down procedure. While food grade organism L. often exposed we characterized its response ampicillin detail, better understand emerging...
Since the 1970-ies, galactose metabolism in Lactococcus lactis has been debate. Different studies led to diverse outcomes making it difficult conclude whether uptake was PEP- or ATP- dependent and decide what exact connection between lactose metabolism. It shown that some strains possess two galactose-specific systems – a permease PTS, even if they lack utilization plasmid, proving lactose-independent PTSGal exists. However, transporter never identified. Here, with help of transcriptome...
ABSTRACT Lactococcus lactis subsp. cremoris strains typically carry many dairy niche-specific adaptations. During adaptation to the milk environment these former plant have acquired various pseudogenes and insertion sequence elements indicative of ongoing genome decay frequent transposition events in their genomes. Here we describe reactivation a silenced sugar utilization cluster an L. MG1363 derivative lacking two main cellobiose transporters, PtcBA-CelB PtcBAC, upon applying selection...
The production of products with fermented peptide-containing milk whey can be classified as a new trend in the food industry. Despite fact that is not product on market, previously it received less attention. Now Russian Federation, Belarus, Kazakhstan, China, France, Italy and many other countries began to pay more attention this an indispensable source biologically active peptides. purpose research work study analyze various domestic foreign sources literature containing information about...