| Title | Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations |
|---|---|
| Author | Yali Qiao, Cong Leng, Gefei Liu, Yanjiao Zhang, Xuepeng Lv, Hongyu Chen, Jiahui Sun, and Zhen Feng* |
| Address | Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, P. R. China |
| Bibliography | Journal of Microbiology, 57(9),769–780, 2019, |
| DOI | 10.1007/s12275-019-8604-y |
| Key Words | Streptococcus thermophilus, transcriptomic, proteomic, global changes |
| Abstract | Understanding global changes of physiological processes at the molecular level during the growth of Streptococcus thermophilus is essential for the rational design of cultivation media and the optimization of bioprocesses. Transcriptomics and proteomics were combined to investigate the global changes at the transcript and protein level during the growth of S. thermophilus. The expression of 1396 genes (FDR ≤ 0.001) and 876 proteins (P < 0.05) changed significantly over time. The most remarkable growth phase dependent changes occurred in the late-lag phase and were related to heterofermentation, glycolysis, peptidoglycan biosynthesis, conversion between amino acids and stress response. The present results could provide theoretical guidance for high-cell-density culture, help design cultivation media, and help attain a high biomass of S. thermophilus. |