Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans.
Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA14528 under normal, mid-term and VPNC states were performed using RNA-sequencing (RNA-seq) and further bioinformatics analyses. GO function, COG category, and KEGG pathway enrichment analysis were conducted to investigate functional and related metabolic pathways of the differentially expressed genes. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VPNC state. This is the first transcriptomic analysis on the formation of the VPNC state of beer spoilage L. acetotolerans.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.|Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN 38163, USA.
Junyan
J
Liu
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.
Yang
Y
Deng
Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN 38163, USA.
Brian M
BM
Peters
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P.R. China.
Lin
L
Li
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P.R. China.
Bing
B
Li
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.
Lequn
L
Chen
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.|Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P.R. China.|Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA.
Zhenbo
Z
Xu
Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA.
Mark E
ME
Shirtliff
D001419:Bacteria / Q000235:genetics; D001515:Beer / Q000382:microbiology*; D002470:Cell Survival; D019295:Computational Biology; D018076:DNA, Complementary / Q000378:metabolism; D005516:Food Microbiology; D020869:Gene Expression Profiling; D005786:Gene Expression Regulation; D015723:Gene Library; D016678:Genome; D007778:Lactobacillus / Q000378:metabolism*; D017423:Sequence Analysis, RNA; D059467:Transcriptome
D018076:DNA, Complementary