Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

Stefanovic, Ewelina; Kilcawley, Kieran N.; Rea, Mary C.; Fitzgerald, Gerald F.; McAuliffe, Olivia

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

dc.contributor.author	Stefanovic, Ewelina
dc.contributor.author	Kilcawley, Kieran N.
dc.contributor.author	Rea, Mary C.
dc.contributor.author	Fitzgerald, Gerald F.
dc.contributor.author	McAuliffe, Olivia
dc.contributor.funder	Teagasc	en
dc.date.accessioned	2017-08-18T10:58:44Z
dc.date.available	2017-08-18T10:58:44Z
dc.date.issued	2017-04-04
dc.date.updated	2017-08-18T10:48:01Z
dc.description.abstract	Aims: The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterized by a high level of biodiversity. In this study, the genetic and phenotypic diversity of a collection of more than 300 isolates of the Lact. casei group and their potential to produce volatile metabolites important for flavour development in dairy products, was examined. Methods and Results: Following confirmation of species by 16S rRNA PCR, the diversity of the isolates was determined by pulsed-field gel electrophoresis. The activities of enzymes involved in the proteolytic cascade were assessed and significant differences among the strains were observed. Ten strains were chosen based on the results of their enzymes activities and they were analysed for their ability to produce volatiles in media with increased concentrations of a representative aromatic, branched chain and sulphur amino acid. Volatiles were assessed using gas chromatography coupled with mass spectrometry. Strain-dependent differences in the range and type of volatiles produced were evident. Conclusions: Strains of the Lact. casei group are characterized by genetic and metabolic diversity which supports variability in volatile production. Significance and Impact of the Study: This study provides a screening approach for the knowledge-based selection of strains potentially enabling flavour diversification in fermented dairy products.	en
dc.description.sponsorship	Teagasc (Walsh Fellowship)	en
dc.description.status	Peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Stefanovic, E., Kilcawley, K. N., Rea, M. C., Fitzgerald, G. F. and McAuliffe, O. (2017) 'Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification', Journal of Applied Microbiology, 122(5), pp. 1245–1261. doi:10.1111/jam.13420	en
dc.identifier.doi	10.1111/jam.13420
dc.identifier.endpage	1261	en
dc.identifier.issn	1365-2672
dc.identifier.issued	5	en
dc.identifier.journaltitle	Journal of Applied Microbiology	en
dc.identifier.startpage	1245	en
dc.identifier.uri	https://hdl.handle.net/10468/4469
dc.identifier.volume	122	en
dc.language.iso	en	en
dc.publisher	John Wiley & Sons, Inc.	en
dc.rights	© 2017, the Society for Applied Microbiology. This is the peer reviewed version of the following article: Stefanovic, E., Kilcawley, K. N., Rea, M. C., Fitzgerald, G. F. and McAuliffe, O. (2017) 'Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification', Journal of Applied Microbiology, 122(5), pp. 1245–1261, which has been published in final form at http://dx.doi.org/10.1111/jam.13420. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.	en
dc.subject	Dairy	en
dc.subject	Diversity	en
dc.subject	Lactobacillus	en
dc.subject	PFGE	en
dc.subject	Proteinase	en
dc.title	Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification	en
dc.type	Article (peer-reviewed)	en