Transcriptomics,Multiomics

Dataset Information

2

Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, adapts to growth in wheat sourdough simulation medium at different pH values through differential gene expression


ABSTRACT: Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts comes to dominate this ecosystem. Although rich in carbohydrates, thus providing an ideal environment to grow, the low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an isolate from a laboratory wheat sourdough fermentation. Batch fermentations were carried out in wheat sourdough simulation medium, and total RNA was isolated from mid-exponential growth phase cultures, followed by differential gene expression analysis using a LAB functional gene microarray. At low pH values, an increased expression of genes involved in peptide and amino acid metabolism was observed as well as of genes involved in plantaricin production and lipoteichoic acid synthesis. The results highlight cellular mechanisms that allow L. plantarum to function at a low environmental pH. The labeled aRNA samples were hybridized using a loop design, i.e. two consecutive samples (e.g., pH 3.5 and pH 4.0, pH 4.0 and pH 4.5, etc.) were hybridized on the same microarray slide, each labeled with another fluorescent dye (Cy3 or Cy5), and the loop was closed by hybridizing sample pH 5.5 together with sample pH 3.5.

OTHER RELATED OMICS DATASETS IN: PRJNA130407

ORGANISM(S): Lactiplantibacillus plantarum  

SUBMITTER: Joke Allemeersch   Paul Van Hummelen  Luc De Vuyst  Tom Rimaux  Stefan Weckx  Gino Vrancken 

PROVIDER: E-GEOD-23945 | ArrayExpress | 2011-07-31

SECONDARY ACCESSION(S): GSE23945PRJNA130407

REPOSITORIES: GEO, ArrayExpress

Dataset's files

Source:
Action DRS
E-GEOD-23945.README.txt Txt
E-GEOD-23945.idf.txt Idf
E-GEOD-23945.processed.1.zip Processed
E-GEOD-23945.raw.1.zip Raw
E-GEOD-23945.sdrf.txt Txt
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Publications

Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.

Vrancken Gino G   De Vuyst Luc L   Rimaux Tom T   Allemeersch Joke J   Weckx Stefan S  

Applied and environmental microbiology 20110401 10


Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this ecosystem. Although sourdough is rich in carbohydrates, thus providing an ideal environment for microorganisms to grow, its low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an isolate from a laboratory wheat sourdough fermentation. B  ...[more]

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