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| Status |
Public on Aug 01, 2011 |
| Title |
Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, adapts to growth in wheat sourdough simulation medium at different pH values through differential gene expression |
| Platform organisms |
Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Pediococcus pentosaceus; Staphylococcus aureus; Streptococcus thermophilus; Enterococcus faecalis; Enterococcus faecium; Enterococcus hirae; Lactococcus lactis; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lacticaseibacillus casei; Weissella confusa; Lactobacillus delbrueckii; Lactobacillus helveticus; Lentilactobacillus hilgardii; Lactiplantibacillus pentosus; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Limosilactobacillus reuteri; Latilactobacillus sakei; Companilactobacillus alimentarius; Lactobacillus amylovorus; Companilactobacillus farciminis; Limosilactobacillus fermentum; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Limosilactobacillus pontis; Enterococcus casseliflavus; Mammaliicoccus lentus; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Lactobacillus crispatus; Enterococcus mundtii; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti; Lentilactobacillus parabuchneri; Companilactobacillus mindensis; Furfurilactobacillus rossiae |
| Sample organism |
Lactiplantibacillus plantarum |
| Experiment type |
Expression profiling by array
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| Summary |
Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts comes to dominate this ecosystem. Although rich in carbohydrates, thus providing an ideal environment to grow, the low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an isolate from a laboratory wheat sourdough fermentation. Batch fermentations were carried out in wheat sourdough simulation medium, and total RNA was isolated from mid-exponential growth phase cultures, followed by differential gene expression analysis using a LAB functional gene microarray. At low pH values, an increased expression of genes involved in peptide and amino acid metabolism was observed as well as of genes involved in plantaricin production and lipoteichoic acid synthesis. The results highlight cellular mechanisms that allow L. plantarum to function at a low environmental pH.
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| Overall design |
The labeled aRNA samples were hybridized using a loop design, i.e. two consecutive samples (e.g., pH 3.5 and pH 4.0, pH 4.0 and pH 4.5, etc.) were hybridized on the same microarray slide, each labeled with another fluorescent dye (Cy3 or Cy5), and the loop was closed by hybridizing sample pH 5.5 together with sample pH 3.5.
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| Contributor(s) |
Vrancken G, De Vuyst L, Rimaux T, Allemeersch J, Van Hummelen P, Weckx S |
| Citation(s) |
21460118 |
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| Submission date |
Sep 02, 2010 |
| Last update date |
Mar 22, 2012 |
| Contact name |
Rekin's Janky |
| E-mail(s) |
[email protected]
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| Organization name |
VIB
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| Department |
Nucleomics Core
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| Street address |
Herestraat 49 Box 816
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| City |
Leuven |
| ZIP/Postal code |
B-3000 |
| Country |
Belgium |
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| Platforms (1) |
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| Samples (10)
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| Relations |
| BioProject |
PRJNA130407 |
| Supplementary file |
Size |
Download |
File type/resource |
| GSE23945_RAW.tar |
6.5 Mb |
(http)(custom) |
TAR (of TXT) |
| Processed data included within Sample table |
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