New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

Autores
de Freitas, Rosangela; Madec, Marie Noelle; Chuat, Victoria; Maillard, Marie Bernadette; Abeijon Mukdsi, Maria Claudia; Falentin, Hélène; Carvalho, Antonio Fernandes de; Valence, Florence; Thierry, Anne
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifiable strains (lac+/nit+ and lac-/nit-) has also been reported. The aim of this study was to revisit the relevance of the subdivision of P. freudenreichii into subspecies, by confirming the existence of unclassifiable strains. Relevant conditions to test the ability of P. freudenreichii for lactose fermentation and nitrate reduction were first determined, by using 10 sequenced strains, in which the presence or absence of the lactose and nitrate genomic islands were known. We also determined whether the subdivision based on lac/nit phenotype was related to other phenotypic properties of interest in cheese manufacture, in this case, the production of aroma compounds, analysed by gas chromatography-mass spectrometry, for a total of 28 strains. The results showed that a too short incubation time can lead to false negative for lactose fermentation and nitrate reduction. They confirmed the existence of four lac/nit phenotypes instead of the two expected, thus leading to 13 unclassifiable strains out of the 28 characterized (7 lac+/nit+ and 6 lac-/nit-). The production of the 15 aroma compounds detected in all cultures varied more within a lac/nit phenotype (up to 20 times) than between them. Taken together, these results demonstrate that the division of P. freudenreichii into two subspecies does not appear to be relevant.
Fil: de Freitas, Rosangela. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Madec, Marie Noelle. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Chuat, Victoria. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Falentin, Hélène. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Carvalho, Antonio Fernandes de. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil
Fil: Valence, Florence. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Thierry, Anne. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Materia
PROPIONIBACTERIA
SUBSPECIES
BIODIVERSITY
VOLATILE FINGERPRINT
FLAVOUR COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/19247
Acceder
id CONICETDig_048e3a6514f525540f9800390c054162
oai_identifier_str oai:ri.conicet.gov.ar:11336/19247
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspeciesde Freitas, RosangelaMadec, Marie NoelleChuat, VictoriaMaillard, Marie BernadetteAbeijon Mukdsi, Maria ClaudiaFalentin, HélèneCarvalho, Antonio Fernandes deValence, FlorenceThierry, AnnePROPIONIBACTERIASUBSPECIESBIODIVERSITYVOLATILE FINGERPRINTFLAVOUR COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifiable strains (lac+/nit+ and lac-/nit-) has also been reported. The aim of this study was to revisit the relevance of the subdivision of P. freudenreichii into subspecies, by confirming the existence of unclassifiable strains. Relevant conditions to test the ability of P. freudenreichii for lactose fermentation and nitrate reduction were first determined, by using 10 sequenced strains, in which the presence or absence of the lactose and nitrate genomic islands were known. We also determined whether the subdivision based on lac/nit phenotype was related to other phenotypic properties of interest in cheese manufacture, in this case, the production of aroma compounds, analysed by gas chromatography-mass spectrometry, for a total of 28 strains. The results showed that a too short incubation time can lead to false negative for lactose fermentation and nitrate reduction. They confirmed the existence of four lac/nit phenotypes instead of the two expected, thus leading to 13 unclassifiable strains out of the 28 characterized (7 lac+/nit+ and 6 lac-/nit-). The production of the 15 aroma compounds detected in all cultures varied more within a lac/nit phenotype (up to 20 times) than between them. Taken together, these results demonstrate that the division of P. freudenreichii into two subspecies does not appear to be relevant.Fil: de Freitas, Rosangela. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Madec, Marie Noelle. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Chuat, Victoria. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Falentin, Hélène. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Carvalho, Antonio Fernandes de. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; BrasilFil: Valence, Florence. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Thierry, Anne. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaEdp Sciences2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/19247de Freitas, Rosangela; Madec, Marie Noelle; Chuat, Victoria; Maillard, Marie Bernadette; Abeijon Mukdsi, Maria Claudia; et al.; New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies; Edp Sciences; Dairy Science & Technology; 95; 4; 7-2015; 465-4771958-55861958-5594enginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-015-0229-2info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-015-0229-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:31Zoai:ri.conicet.gov.ar:11336/19247instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:32.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
title New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
spellingShingle New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
de Freitas, Rosangela
PROPIONIBACTERIA
SUBSPECIES
BIODIVERSITY
VOLATILE FINGERPRINT
FLAVOUR COMPOUNDS
title_short New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
title_full New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
title_fullStr New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
title_full_unstemmed New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
title_sort New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies
dc.creator.none.fl_str_mv de Freitas, Rosangela
Madec, Marie Noelle
Chuat, Victoria
Maillard, Marie Bernadette
Abeijon Mukdsi, Maria Claudia
Falentin, Hélène
Carvalho, Antonio Fernandes de
Valence, Florence
Thierry, Anne
author de Freitas, Rosangela
author_facet de Freitas, Rosangela
Madec, Marie Noelle
Chuat, Victoria
Maillard, Marie Bernadette
Abeijon Mukdsi, Maria Claudia
Falentin, Hélène
Carvalho, Antonio Fernandes de
Valence, Florence
Thierry, Anne
author_role author
author2 Madec, Marie Noelle
Chuat, Victoria
Maillard, Marie Bernadette
Abeijon Mukdsi, Maria Claudia
Falentin, Hélène
Carvalho, Antonio Fernandes de
Valence, Florence
Thierry, Anne
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv PROPIONIBACTERIA
SUBSPECIES
BIODIVERSITY
VOLATILE FINGERPRINT
FLAVOUR COMPOUNDS
topic PROPIONIBACTERIA
SUBSPECIES
BIODIVERSITY
VOLATILE FINGERPRINT
FLAVOUR COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifiable strains (lac+/nit+ and lac-/nit-) has also been reported. The aim of this study was to revisit the relevance of the subdivision of P. freudenreichii into subspecies, by confirming the existence of unclassifiable strains. Relevant conditions to test the ability of P. freudenreichii for lactose fermentation and nitrate reduction were first determined, by using 10 sequenced strains, in which the presence or absence of the lactose and nitrate genomic islands were known. We also determined whether the subdivision based on lac/nit phenotype was related to other phenotypic properties of interest in cheese manufacture, in this case, the production of aroma compounds, analysed by gas chromatography-mass spectrometry, for a total of 28 strains. The results showed that a too short incubation time can lead to false negative for lactose fermentation and nitrate reduction. They confirmed the existence of four lac/nit phenotypes instead of the two expected, thus leading to 13 unclassifiable strains out of the 28 characterized (7 lac+/nit+ and 6 lac-/nit-). The production of the 15 aroma compounds detected in all cultures varied more within a lac/nit phenotype (up to 20 times) than between them. Taken together, these results demonstrate that the division of P. freudenreichii into two subspecies does not appear to be relevant.
Fil: de Freitas, Rosangela. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Madec, Marie Noelle. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Chuat, Victoria. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Falentin, Hélène. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Carvalho, Antonio Fernandes de. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil
Fil: Valence, Florence. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
Fil: Thierry, Anne. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Francia
description Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifiable strains (lac+/nit+ and lac-/nit-) has also been reported. The aim of this study was to revisit the relevance of the subdivision of P. freudenreichii into subspecies, by confirming the existence of unclassifiable strains. Relevant conditions to test the ability of P. freudenreichii for lactose fermentation and nitrate reduction were first determined, by using 10 sequenced strains, in which the presence or absence of the lactose and nitrate genomic islands were known. We also determined whether the subdivision based on lac/nit phenotype was related to other phenotypic properties of interest in cheese manufacture, in this case, the production of aroma compounds, analysed by gas chromatography-mass spectrometry, for a total of 28 strains. The results showed that a too short incubation time can lead to false negative for lactose fermentation and nitrate reduction. They confirmed the existence of four lac/nit phenotypes instead of the two expected, thus leading to 13 unclassifiable strains out of the 28 characterized (7 lac+/nit+ and 6 lac-/nit-). The production of the 15 aroma compounds detected in all cultures varied more within a lac/nit phenotype (up to 20 times) than between them. Taken together, these results demonstrate that the division of P. freudenreichii into two subspecies does not appear to be relevant.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/19247
de Freitas, Rosangela; Madec, Marie Noelle; Chuat, Victoria; Maillard, Marie Bernadette; Abeijon Mukdsi, Maria Claudia; et al.; New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies; Edp Sciences; Dairy Science & Technology; 95; 4; 7-2015; 465-477
1958-5586
1958-5594
url http://hdl.handle.net/11336/19247
identifier_str_mv de Freitas, Rosangela; Madec, Marie Noelle; Chuat, Victoria; Maillard, Marie Bernadette; Abeijon Mukdsi, Maria Claudia; et al.; New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies; Edp Sciences; Dairy Science & Technology; 95; 4; 7-2015; 465-477
1958-5586
1958-5594
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-015-0229-2
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-015-0229-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Edp Sciences
publisher.none.fl_str_mv Edp Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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