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Propionibacterium freudenreichii strain:CB129slpB

ABSTRACT: Propionibacterium freudenreichii strain:CB129slpB Genome sequencing and assembly

PROVIDER: PRJNA476583 | ENA |

REPOSITORIES: ENA

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Propionibacterium freudenreichii ssp. shermanii JS genome annotation project

Project description:Propionibacterium freudenreichii is an important starter culture used in the manufacture of Swiss-type cheeses. We have generated the complete genome sequence of a Propionibacterium freudenreichii ssp. shermanii strain JS at the Institute of Biotechnology, University of Helsinki, by using a combination of pyrosequencing with GS FLX and GS FLX Titanium series reagents (Roche) and SOLiD 4 (Life Technologies), ABI 3130xl Genetic Analyzer (Life Technologies), and PacBio RS II (Pacific Biosciences) instruments. Initial genome annotation was carried out using RAST, and additional functional annotation information for each CDS was obtained from BLANNOTATOR, CDD, and KAAS. Accession number for genome sequence is PRJEB12148. This submission is for the transcriptome analysis of Propionibakcterium freudenreichii in cheese ripening under warm and cold conditions. The RNA reads were mapped to the reference genome PRJEB12148.

2016-04-14 | E-MTAB-4593 | biostudies-arrayexpress

Propionibacterium freudenreichii wild-type CIRM-BIA 129 and CB129∆slpB mutant strains

Project description:Comparison of proteome expression of Propionibacterium freudenreichii wild-type strain and a mutant SlpB protein strain

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Propionibacterium freudenreichii strain:T82

Project description:Propionibacterium freudenreichii strain:T82 Genome sequencing and assembly

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Transcriptomic response of 6 Propionibacterium freudenreichii strains during cold storage

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Propionibacterium freudenreichii

Project description:Propionibacterium freudenreichii overview

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Propionibacterium freudenreichii subsp. freudenreichii strain:DSM 20271

Project description:Propionibacterium freudenreichii subsp. freudenreichii strain:DSM 20271 Genome sequencing

| PRJNA269789 | ENA

Transcriptome profiling of Propionibacterium freudenreichii strains associated with different anti-inflammatory properties.

Project description:Propionibacterium freudenreichii, a dairy starter, reaches a population close to 10^9 propionibacteria per gram of Swiss-type cheese at the time of consumption. Also consumed as a probiotic, it revealed strain-dependent anti-inflammatory properties mediated by proteins inducing IL-10 in leukocytes. Here, strains with varied anti-inflammatory potentials were compared in terms of transcriptome profiles.

2017-06-13 | GSE87574 | GEO

Propionibacterium freudenreichii transcriptomic response during cold storage

Project description: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 proteomics and metabolomics (main metabolites quantified in culture supernatant). Microarray analysis revealed that 565 genes (25% of the protein-coding sequences of P. freudenreichii genome) were differentially expressed during transition from warm to cold temperature (P < 0.05 and |fold change| > 1). Most of the down-expressed genes were involved in cell machinery (cell division, protein turnover, translation, transcription and DNA replication). During incubation at cold temperature, P. freudenreichii accumulated carbon supplies by up-regulating genes involved in lactate, alanine and serine conversion to pyruvate, in gluconeogenesis and in glycogen synthesis. Interestingly, some genes involved in the formation of important flavor compounds of cheese, coding for an extracellular lipolytic esterases and enzymes of the pathways of formation of branched-chain compounds, were not significantly affected by cold. In conclusion, P. freudenreichii is metabolically active at cold temperature and induces pathways to maintain its long-term viability, which could explain its contribution to cheese ripening even at low temperature.

2011-12-01 | GSE30841 | GEO

Propionibacterium freudenreichii subsp. freudenreichii NBRC 12424

Project description:Propionibacterium freudenreichii subsp. freudenreichii NBRC 12424 genome sequencing project

| PRJDB365 | ENA

1,2-Propanediol utilization mediated by bacterial microcompartments in Propionibacterium freudenreichii DSM 20271

Project description:This study was conducted to investigate whether 1,2-propanediol could be metabolized by Propionibacterium freudenreichii DSM 20271 through bacterial microcompartment mediated metabolism.

2021-03-18 | PXD024700 | Pride

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