PRJNA546512
Transcriptomic analysis of 2 Brochothrix thermosphacta strains
In this study we selected two strains with different abilities to produce diacetyl and acetoin and compared their behavior after grown in beef or cooked peeled shrimp juices. We determined the genes up-regulated by both strains depending on the growth substrate and those that were specifically up-regulated in only one strain. The genes up-regulated by both strains in meat or in shrimp juice revealed the importance of the substrate for inducing specific metabolic functions. The examination of genes that were specifically up-regulated in only one of the two strains revealed strain specificities that could be involved in strain fitness associated to specific substrates and also strain specific regulations of metabolic pathways putatively leading to different levels of spoilage molecule production. This shows the spoilage potential of B. thermosphacta depends on nutrients provided by food substrate and on the fitness and metabolic activity potential that each strain possesses.