Streptococcus thermophilus LMD-9
Ontology highlight
ABSTRACT:
PROVIDER: PRJNA13773 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Lactobacillus helveticus is a rod-shaped lactic acid bacterium that is widely used in the manufacture of fermented dairy foods and for production of bioactive peptides from milk proteins. Although L. helveticus is commonly associated with milk environments, phylogenetic studies show it is closely related to an intestinal species, Lactobacillus acidophilus, which has been shown to impart probiotic health benefits to humans. This relationship has fueled a prevailing hypothesis that L. helveticus is a highly specialized derivative of L. acidophilus which has adapted to acidified whey. However, L. helveticus has also been sporadically recovered from non-dairy environments, which argues the species may not be as highly specialized as is widely believed. This study employed genome sequence analysis and comparative genome hybridizations to investigate genomic diversity among L. helveticus strains collected from cheese, whey, and whiskey malt, as well as commercial cultures used in manufacture of cheese or bioactive dairy foods. Results revealed considerable variability in gene content between some L. helveticus strains, and indicated the species should not be viewed as a strict dairy-niche specialist. In addition, comparative genomic analyses provided new insight on several industrially and ecologically important attributes of L. helveticus that may facilitate commercial strain selection.
2013-08-16 | GSE23660 | GEO
Project description:Lactobacillus helveticus is a rod-shaped lactic acid bacterium that is widely used in the manufacture of fermented dairy foods and for production of bioactive peptides from milk proteins. Although L. helveticus is commonly associated with milk environments, phylogenetic studies show it is closely related to an intestinal species, Lactobacillus acidophilus, which has been shown to impart probiotic health benefits to humans. This relationship has fueled a prevailing hypothesis that L. helveticus is a highly specialized derivative of L. acidophilus which has adapted to acidified whey. However, L. helveticus has also been sporadically recovered from non-dairy environments, which argues the species may not be as highly specialized as is widely believed. This study employed genome sequence analysis and comparative genome hybridizations to investigate genomic diversity among L. helveticus strains collected from cheese, whey, and whiskey malt, as well as commercial cultures used in manufacture of cheese or bioactive dairy foods. Results revealed considerable variability in gene content between some L. helveticus strains, and indicated the species should not be viewed as a strict dairy-niche specialist. In addition, comparative genomic analyses provided new insight on several industrially and ecologically important attributes of L. helveticus that may facilitate commercial strain selection.
2013-08-16 | GSE23660 | GEO
Project description:Lactobacillus helveticus is a rod-shaped lactic acid bacterium that is widely used in the manufacture of fermented dairy foods and for production of bioactive peptides from milk proteins. Although L. helveticus is commonly associated with milk environments, phylogenetic studies show it is closely related to an intestinal species, Lactobacillus acidophilus, which has been shown to impart probiotic health benefits to humans. This relationship has fueled a prevailing hypothesis that L. helveticus is a highly specialized derivative of L. acidophilus which has adapted to acidified whey. However, L. helveticus has also been sporadically recovered from non-dairy environments, which argues the species may not be as highly specialized as is widely believed. This study employed genome sequence analysis and comparative genome hybridizations to investigate genomic diversity among L. helveticus strains collected from cheese, whey, and whiskey malt, as well as commercial cultures used in manufacture of cheese or bioactive dairy foods. Results revealed considerable variability in gene content between some L. helveticus strains, and indicated the species should not be viewed as a strict dairy-niche specialist. In addition, comparative genomic analyses provided new insight on several industrially and ecologically important attributes of L. helveticus that may facilitate commercial strain selection. 42 samples were hybridized to the microarray chip, which contains probe sequences from L. helveticus CNRZ32. CNRZ32 was also hybridized and used as the reference sample. Data from the microarray was statistically analyzed using the R software. Samples were compared to the reference (CNRZ32) to investigate genome diversity amoung L. helveticus strains,
2013-08-16 | E-GEOD-23660 | biostudies-arrayexpress
Project description:Strain isolated from yogurt and used in industrial dairy fermentations
| PRJNA13163 | ENA
Project description:Strain isolated from yogurt and used in industrial dairy fermentations
| PRJNA13162 | ENA
Project description:We performed the long-term administration experiment using a yogurt fermented with Lactobacillus delbrueckii subsp. bulgaricus 2038 and Streptococcus thermophilus 1131 (LB81 yogurt) for 20 months in order to understand the effects of the long-term intake of probiotics on mice. Microarrays were used to compare the gene expressions of the intestine, liver and spleen tissues between control mice and LB81 yogurt-intake mice at 28 months of age. Abbreviations used: A, LB81 yogurt-intake mice; C, control mice
2018-06-02 | GSE104375 | GEO
Project description:Lactic acid producing bacterium used in cheese and yogert production
| PRJNA13177 | ENA
Project description:Fermented dairy milks have been associated with many health benefits including the regulation of metabolic dysfunction. Different circulating clinical biomarkers have been used to explore the effect of fermented milks on metabolic health but the development of whole blood transcriptomics has recently been proposed as a source of novel biomarkers for this health outcome. In a randomised, cross-over study, we evaluate the changes in the whole blood transcriptome after the intake of a probiotic yoghurt compared to a milk acidified with gluconic acid in seven healthy young men. The effects of the dairy foods on whole blood gene expression were assessed at three time points during a 6 h postprandial test (800g single dose) and in the fasting state after a daily intake of the products over two-weeks (400g/d). RNA was extracted from Paxgene ® whole blood samples and sequenced on the Illumina HiSeq platform.
2018-02-28 | GSE98645 | GEO
Project description:Lactic acid bacterium used in the manufacture of cheese
| PRJNA17817 | ENA
Project description:Pastick2009 - Genome-scale metabolic network
of Streptococcus thermophilus (iMP429)
This model is described in the article:
Genome-scale model of
Streptococcus thermophilus LMG18311 for metabolic comparison of
lactic acid bacteria.
Pastink MI, Teusink B, Hols P,
Visser S, de Vos WM, Hugenholtz J.
Appl. Environ. Microbiol. 2009 Jun;
75(11): 3627-3633
Abstract:
In this report, we describe the amino acid metabolism and
amino acid dependency of the dairy bacterium Streptococcus
thermophilus LMG18311 and compare them with those of two other
characterized lactic acid bacteria, Lactococcus lactis and
Lactobacillus plantarum. Through the construction of a
genome-scale metabolic model of S. thermophilus, the metabolic
differences between the three bacteria were visualized by
direct projection on a metabolic map. The comparative analysis
revealed the minimal amino acid auxotrophy (only histidine and
methionine or cysteine) of S. thermophilus LMG18311 and the
broad variety of volatiles produced from amino acids compared
to the other two bacteria. It also revealed the limited number
of pyruvate branches, forcing this strain to use the
homofermentative metabolism for growth optimization. In
addition, some industrially relevant features could be
identified in S. thermophilus, such as the unique pathway for
acetaldehyde (yogurt flavor) production and the absence of a
complete pentose phosphate pathway.
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2015-07-30 | MODEL1507180063 | BioModels