Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations

Yali Qiao; Cong Leng; Gefei Liu; Yanjiao Zhang; Xuepeng Lv; Hongyu Chen; Jiahui Sun; Zhen Feng

doi:10.1007/s12275-019-8604-y

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Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations: Yali Qiao , Cong Leng , Gefei Liu , Yanjiao Zhang , Xuepeng Lv , Hongyu Chen , Jiahui Sun , Zhen Feng; Journal of Microbiology 2019;57(9):769-780.
DOI: https://doi.org/10.1007/s12275-019-8604-y
Published online: June 14, 2019

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, P. R. ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, P. R. China

Corresponding author: Zhen Feng , Tel: +86-451-55190459,

Received: 5 November 2018 • Revised: 11 March 2019 • Accepted: 19 April 2019

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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.

Keywords: Streptococcus thermophilus;transcriptomic;proteomic;global changes

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Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations

J. Microbiol. 2019;57(9):769-780. Published online June 14, 2019

DOI: https://doi.org/10.1007/s12275-019-8604-y

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