title: Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening.
abstract: Propionibacterium freudenreichii is a commercially important bacterium that is essential for the development of the characteristic eyes and flavor of Swiss-type cheeses. These bacteria grow actively and produce large quantities of flavor compounds during cheese ripening at warm temperatures but also appear to contribute to the aroma development during the subsequent cold storage of cheese. Here, we advance our understanding of the role of P. freudenreichii in cheese ripening by presenting the 2.68-Mbp annotated genome sequence of P. freudenreichii ssp. shermanii JS and determining its global transcriptional profiles during industrial cheese-making using transcriptome sequencing. The annotation of the genome identified a total of 2377 protein-coding genes and revealed the presence of enzymes and pathways for formation of several flavor compounds. Based on transcriptome profiling, the expression of 348 protein-coding genes was altered between the warm and cold room ripening of cheese. Several propionate, acetate, and diacetyl/acetoin production related genes had higher expression levels in the warm room, whereas a general slowing down of the metabolism and an activation of mobile genetic elements was seen in the cold room. A few ripening-related and amino acid catabolism involved genes were induced or remained active in cold room, indicating that strain JS contributes to the aroma development also during cold room ripening. In addition, we performed a comparative genomic analysis of strain JS and 29 other Propionibacterium strains of 10 different species, including an isolate of both P. freudenreichii subspecies freudenreichii and shermanii. Ortholog grouping of the predicted protein sequences revealed that close to 86% of the ortholog groups of strain JS, including a variety of ripening-related ortholog groups, were conserved across the P. freudenreichii isolates. Taken together, this study contributes to the understanding of the genomic basis of P. freudenreichii and sheds light on its activities during cheese ripening.
authors.affiliation: Institute of Biotechnology, University of Helsinki, Viikinkaari 4, PO Box 56, FI-00014 Helsinki, Finland. Electronic address: teija.ojala@helsinki.fi.
authors.forename: Teija
authors.initials: T
authors.lastname: Ojala
authors.affiliation: Institute of Biotechnology, University of Helsinki, Viikinkaari 4, PO Box 56, FI-00014 Helsinki, Finland.
authors.forename: Pia K S
authors.initials: PKS
authors.lastname: Laine
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Terhi
authors.initials: T
authors.lastname: Ahlroos
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Jarna
authors.initials: J
authors.lastname: Tanskanen
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Saara
authors.initials: S
authors.lastname: Pitkänen
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Tuomas
authors.initials: T
authors.lastname: Salusjärvi
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Matti
authors.initials: M
authors.lastname: Kankainen
authors.affiliation: Valio Ltd, R&D, PO Box 30, FI-00039 Valio, Finland.
authors.forename: Soile
authors.initials: S
authors.lastname: Tynkkynen
authors.affiliation: Institute of Biotechnology, University of Helsinki, Viikinkaari 4, PO Box 56, FI-00014 Helsinki, Finland.
authors.forename: Lars
authors.initials: L
authors.lastname: Paulin
authors.affiliation: Institute of Biotechnology, University of Helsinki, Viikinkaari 4, PO Box 56, FI-00014 Helsinki, Finland.
authors.forename: Petri
authors.initials: P
authors.lastname: Auvinen
mesh_terms: D000093:Acetoin / Q000737:chemistry; D002611:Cheese / Q000382:microbiology*; D003080:Cold Temperature; D003611:Dairy Products; D003931:Diacetyl / Q000737:chemistry; D005516:Food Microbiology; D020869:Gene Expression Profiling; D023281:Genomics; D010802:Phylogeny; D000070002:Propionibacterium freudenreichii / Q000235:genetics*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013649:Taste; D059467:Transcriptome
chemical_list: D012336:RNA, Ribosomal, 16S; D000093:Acetoin; D003931:Diacetyl
keywords: Cheese; Comparative genomics; Flavor development; Propionibacterium; Sequencing; Transcriptomics