The Carbohydrate Metabolism Signature of Lactococcus lactis Strain A12 Reveals Its Sourdough Ecosystem Origin

• Published in: Applied and environmental microbiology 2013-10, Vol.79 (19), p.5844-5852
• Main Authors: Passerini, Delphine, Coddeville, Michèle, Le Bourgeois, Pascal, Loubière, Pascal, Ritzenthaler, Paul, Fontagné-Faucher, Catherine, Daveran-Mingot, Marie-Line, Cocaign-Bousquet, Muriel
• Format: Article
• Language: English
• Subjects: Life Sciences
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.01560-13

ABSTRACT Lactococcus lactis subsp. lactis strain A12 was isolated from sourdough. Combined genomic, transcriptomic, and phenotypic analyses were performed to understand its survival capacity in the complex sourdough ecosystem and its role in the microbial community. The genome sequence comparison of strain A12 with strain IL1403 (a derivative of an industrial dairy strain) revealed 78 strain-specific regions representing 23% of the total genome size. Most of the strain-specific genes were involved in carbohydrate metabolism and are potentially required for its persistence in sourdough. Phenotype microarray, growth tests, and analysis of glycoside hydrolase content showed that strain A12 fermented plant-derived carbohydrates, such as arabinose and α-galactosides. Strain A12 exhibited specific growth rates on raffinose that were as high as they were on glucose and was able to release sucrose and galactose outside the cell, providing soluble carbohydrates for sourdough microflora. Transcriptomic analysis identified genes specifically induced during growth on raffinose and arabinose and reveals an alternative pathway for raffinose assimilation to that used by other lactococci.