Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.

ABSTRACT:

Background

Lactobacillus rhamnosus is a non-starter lactic acid bacterium that plays a significant role during cheese ripening, leading to the formation of flavor. In long-ripened cheeses it persists throughout the whole time of ripening due to its capacity to adapt to changing environmental conditions. The versatile adaptability of L. rhamnosus to different ecosystems has been associated with the capacity to use non-conventional energy sources, regulating different metabolic pathways. However, the molecular mechanisms allowing the growth of L. rhamnosus in the cheese dairy environment are still poorly understood. The aim of the present study was to identify genes potentially contributing to the growth ability of L. rhamnosus PR1019 in cheese-like medium (CB) using a transcriptomic

SUBMITTER: Lazzi C 

PROVIDER: S-EPMC3928093 | biostudies-literature | 2014 Feb

REPOSITORIES: biostudies-literature