Transcriptomes Reveal Genetic Signatures Underlying Physiological Variations Imposed by Different Fermentation Conditions in Lactobacillus plantarum

摘要: Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In current post-genomic era, tools have been developed that explore genetic diversity among LAB strains aiming to link these variations differential phenotypes observed in investigated. However, genotype-phenotype matching approaches fail assess role conserved genes determination physiological characteristics cultures by environmental conditions. This manuscript describes a complementary approach which Lactobacillus plantarum WCFS1 was fermented under variety conditions differ temperature, pH, as well NaCl, amino acid, and O(2) levels. Samples derived from fermentations were analyzed full-genome transcriptomics, paralleled assessment characteristics, e.g., maximum growth rate, yield, organic profiles. A data-storage -mining suite designated FermDB constructed exploited identify correlations between industrially relevant L. plantarum, associated transcriptome signatures. Finally, integration specific variables with transcriptomes enabled reconstruction gene-regulatory networks involved. The fermentation-genomics platform presented here is valuable earlier described strategies allows identification signatures underlying imposed different