Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation
Tingting Xiao, Aixin Yan, Jian‐Dong Huang, Erik M. Jørgensen, Nagendra P. Shah
Abstract
The high-gamma-amino butyric acid (GABA)-producing bacterium Levilactobacillus brevis strain NPS-QW 145, along with Streptococcus thermophilus (one of the two starter bacteria used to make yogurt for its proteolytic activity), enhances GABA production in milk. However, a mechanistic understanding of how Levilactobacillus brevis cooperates with S. thermophilus to stimulate GABA production has been lacking. Comparative peptidomic and metatranscriptomic analyses were carried out to unravel the casein and lactose utilization patterns during milk fermentation with the coculture.
Topics & Concepts
Streptococcus thermophilusFermentationLactoseStrain (injury)BacteriaBiologyButyric acidStarterFermentation starterLactococcus lactisMicrobiologyFood scienceLactobacillus brevisStreptococcaceaeBiochemistryLactic acidLactobacillusGeneticsAnatomyLactobacillus plantarumGABA and Rice ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides