Propionibacterium freudenreichii transcriptomic response during cold storage

ABSTRACT: Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. It produces flavor compounds over the whole ripening period. During cheese ripening, P. freudenreichii is exposed to a temperature downshift, especially when cheeses are transferred from warm temperature (about 24°C) to cold temperature (about 4°C). The aim of this study was to investigate the adaptation of P. freudenreichii at cold temperature by means of the first global gene expression profile for this species. The temporal transcriptomic response of P. freudenreichii was analyzed at five times of growth, during growth at 30°C then for 9 days at 4°C, in the constant presence of lactate as the main carbon source. P. freudenreichii response was also investigated by RT-qPCR for 30 genes, by proteomi

ORGANISM(S): Propionibacterium freudenreichii subsp. shermanii

SUBMITTER: Marion Dalmasso 

PROVIDER: E-GEOD-30841 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress