Genomic and transcriptomic analysis provides insights into the metabolic remodeling of a galactose-positive mutant of Streptococcus thermophilus

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-07-01 DOI:10.1016/j.idairyj.2025.106346

Qian Gao , Haiyan Chen , Haimin Hu , Binbin He , Jiao Wu , Qingting Peng , Hong Li , Yuenan Wang , Tong Dan

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Abstract

Streptococcus thermophilus (S. thermophilus) is one of the most important homo-fermentative thermophilic bacteria and is widely used in the production of yogurts and cheeses. In a previous study a galactose-positive (Gal⁺) mutant S. thermophilus IMAU80809Y was isolated by treating the wild-type strain with the mutagenic agent, N-methyl-N-nitro-N-nitrosoguanidine. To determine the mechanism for galactose utilization the responsible gene mutations and expression were characterized using genomics and transcriptome analysis. We found that expression of key genes galM, galK, galT and transcriptional regulatory protein galR were up-regulated, which may be the cause of changes in the metabolic regulatory network of the Leloir pathway, and ultimately promoted the gal ⁺ phenotype of the mutant. This finding provides new insights into the molecular regulatory mechanisms of galactose metabolism in S. thermophilus.

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基因组学和转录组学分析为嗜热链球菌半乳糖阳性突变体的代谢重塑提供了见解

嗜热链球菌（S. thermophilus）是最重要的同质发酵性嗜热细菌之一，广泛用于酸奶和奶酪的生产。在之前的一项研究中，用诱变剂n -甲基-n -硝基-n -亚硝基胍处理野生型菌株，分离到了半乳糖阳性（Gal+）突变体嗜热葡萄球菌IMAU80809Y。为了确定半乳糖利用的机制，利用基因组学和转录组学分析对相关基因的突变和表达进行了表征。我们发现关键基因galM、galK、galT和转录调控蛋白galR的表达上调，这可能是导致Leloir通路代谢调控网络发生变化的原因，最终促进了突变体的gal +表型。这一发现为研究嗜热葡萄球菌半乳糖代谢的分子调控机制提供了新的思路。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.