Transcriptomic Analysis of Staphylococcus equorum KM1031, Isolated from the High-Salt Fermented Seafood Jeotgal, under Salt Stress

Staphylococcus equorum is a potential starter for Korean high-salt fermented foods because of its salt tolerance and enzymatic activities that contribute to enhanced sensory properties of the food products. However, the mechanisms of salt tolerance of S. equorum are not fully understood. Here, RNA s...

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Bibliographic Details
Published in:Fermentation (Basel) 2022-08, Vol.8 (8), p.403
Main Authors: Heo, Sojeong, Park, Junghyun, Lee, Eungyo, Lee, Jong-Hoon, Jeong, Do-Won
Format: Article
Language:English
Subjects:
Abiotic stress
Cell growth
Enzymatic activity
Experiments
Fermentation
Fermented food
Gene expression
Genomes
Glycine betaine
jeotgal
Metabolism
OpuD
Osmotic stress
Ribonucleic acid
RNA
Salinity tolerance
salt pressure
Seafood
Sensory properties
Sodium chloride
Staphylococcus equorum
Thermal cycling
Transcription
transcriptome
Transcriptomics
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Summary:Staphylococcus equorum is a potential starter for Korean high-salt fermented foods because of its salt tolerance and enzymatic activities that contribute to enhanced sensory properties of the food products. However, the mechanisms of salt tolerance of S. equorum are not fully understood. Here, RNA sequencing was performed on S. equorum strain KM1031 exposed to 7% NaCl (w/v) for 2 and 4 h to determine global gene expression changes. Salt pressure for 2 and 4 h resulted in significant differential expression of 4.8% (106/2209) and 6.1% (134/2209) of S. equorum KM1031 genes, respectively. Twenty-five core genes were differentially expressed on salt treatment for both 2 and 4 h, seven of which were related to osmoprotectant uptake and synthesis. We analyzed the genome of strain KM1031 and identified osmoprotectant uptake (Opu) systems, potassium importers, sodium exporters, and the glycine betaine synthesis system. The RNA sequencing results indicated that the OpuD system and glycine betaine synthesis might play the main roles in the salt tolerance of strain KM1031. Finally, the results of RNA sequencing were validated by quantitative real-time PCR of likely salt stress-related genes. This transcriptomic analysis provides evidence regarding the osmotic stress responses of S. equorum strain KM1031.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8080403