Project description:The enzymatic repertoire of starter cultures is important for cheese characteristics but is challenging to characterize due to the high protein and fat concentration, and the semi-solid state of the cheese matrix. This study aimed to generate a protocol to characterize the proteome of bacteria harvested from milk and cheese, to assess the proteome differences between Lactococcus cremoris grown in milk and laboratory medium, and to investigate the proteome adaptation during cheese production and ripening.
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.
