1. Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica
- Author
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Valentin Loux, Julie Aubert, Françoise Irlinger, Jean-Marie Beckerich, Pascal Bonnarme, Djamila Onesime, Reine Malek, Pascale Frey-Klett, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Génie et Microbiologie des Procédés Alimentaires (GMPA), Interactions Arbres-Microorganismes (IAM), Université de Lorraine (UL)-Institut National de la Recherche Agronomique (INRA), Mathématiques et Informatique Appliquées (MIA-Paris), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Mathématiques et Informatique Appliquées du Génome à l'Environnement [Jouy-En-Josas] (MaIAGE), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), and Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
- Subjects
0301 basic medicine ,Debaryomyces ,[SDV]Life Sciences [q-bio] ,030106 microbiology ,Yarrowia ,Cheese ripening ,Lactose ,Microbiology ,03 medical and health sciences ,chemistry.chemical_compound ,Ammonia ,Cheese ,Debaryomyces hansenii ,Lactic Acid ,Amino Acids ,ComputingMilieux_MISCELLANEOUS ,2. Zero hunger ,biology ,Debaryomyces hansenii 1L25 ,Catabolism ,Respiration ,Gene Expression Profiling ,General Medicine ,biology.organism_classification ,Yeast ,Coculture Techniques ,Flavoring Agents ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,030104 developmental biology ,Mitochondrial respiratory chain ,Biochemistry ,chemistry ,Growth inhibition ,Fermentation ,Food Microbiology ,Microbial Interactions ,Transcriptome ,Yarrowia lipolytica 1E07 ,Food Science - Abstract
on line novembre 2017paper : janvier 2018; Yeasts play a crucial role in cheese ripening. They contribute to the curd deacidification, the establishment of acid-sensitive bacterial communities, and flavour compounds production via proteolysis and catabolism of amino acids (AA). Negative yeast-yeast interaction was observed between the yeast Yarrowia lipolytica 1E07 (YL1E07) and the yeast Debaryomyces hansenii 1L25 (DH1L25) in a model cheese but need elucidation. YL1E07 and DH1L25 were cultivated in mono and co-cultures in a liquid synthetic medium (SM) mimicking the cheese environment and the growth inhibition of DH1L25 in the presence of YL1E07 was reproduced. We carried out microbiological, biochemical (lactose, lactate, AA consumption and ammonia production) and transcriptomic analyses by microarray technology to highlight the interaction mechanisms. We showed that the DH1L25 growth inhibition in the presence of YL1E07 was neither due to the ammonia production nor to the nutritional competition for the medium carbon sources between the two yeasts. The transcriptomic study was the key toward the comprehension of yeast-yeast interaction, and revealed that the inhibition of DH1L25 in co-culture is due to a decrease of the mitochondrial respiratory chain functioning.
- Published
- 2017
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