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The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese

Arthrobacter arilaitensis is one of the major bacterial species found at the surface of cheeses, especially in smear-ripened cheeses, where it contributes to the typical colour, flavour and texture properties of the final product. The A. arilaitensis Re117 genome is composed of a 3,859,257 bp chromo...

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Autores principales: Monnet, Christophe, Loux, Valentin, Gibrat, Jean-François, Spinnler, Eric, Barbe, Valérie, Vacherie, Benoit, Gavory, Frederick, Gourbeyre, Edith, Siguier, Patricia, Chandler, Michaël, Elleuch, Rayda, Irlinger, Françoise, Vallaeys, Tatiana
Formato: Texto
Lenguaje:English
Publicado: Public Library of Science 2010
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2991359/
https://www.ncbi.nlm.nih.gov/pubmed/21124797
http://dx.doi.org/10.1371/journal.pone.0015489
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author Monnet, Christophe
Loux, Valentin
Gibrat, Jean-François
Spinnler, Eric
Barbe, Valérie
Vacherie, Benoit
Gavory, Frederick
Gourbeyre, Edith
Siguier, Patricia
Chandler, Michaël
Elleuch, Rayda
Irlinger, Françoise
Vallaeys, Tatiana
author_facet Monnet, Christophe
Loux, Valentin
Gibrat, Jean-François
Spinnler, Eric
Barbe, Valérie
Vacherie, Benoit
Gavory, Frederick
Gourbeyre, Edith
Siguier, Patricia
Chandler, Michaël
Elleuch, Rayda
Irlinger, Françoise
Vallaeys, Tatiana
author_sort Monnet, Christophe
collection PubMed
description Arthrobacter arilaitensis is one of the major bacterial species found at the surface of cheeses, especially in smear-ripened cheeses, where it contributes to the typical colour, flavour and texture properties of the final product. The A. arilaitensis Re117 genome is composed of a 3,859,257 bp chromosome and two plasmids of 50,407 and 8,528 bp. The chromosome shares large regions of synteny with the chromosomes of three environmental Arthrobacter strains for which genome sequences are available: A. aurescens TC1, A. chlorophenolicus A6 and Arthrobacter sp. FB24. In contrast however, 4.92% of the A. arilaitensis chromosome is composed of ISs elements, a portion that is at least 15 fold higher than for the other Arthrobacter strains. Comparative genomic analyses reveal an extensive loss of genes associated with catabolic activities, presumably as a result of adaptation to the properties of the cheese surface habitat. Like the environmental Arthrobacter strains, A. arilaitensis Re117 is well-equipped with enzymes required for the catabolism of major carbon substrates present at cheese surfaces such as fatty acids, amino acids and lactic acid. However, A. arilaitensis has several specificities which seem to be linked to its adaptation to its particular niche. These include the ability to catabolize D-galactonate, a high number of glycine betaine and related osmolyte transporters, two siderophore biosynthesis gene clusters and a high number of Fe(3+)/siderophore transport systems. In model cheese experiments, addition of small amounts of iron strongly stimulated the growth of A. arilaitensis, indicating that cheese is a highly iron-restricted medium. We suggest that there is a strong selective pressure at the surface of cheese for strains with efficient iron acquisition and salt-tolerance systems together with abilities to catabolize substrates such as lactic acid, lipids and amino acids.
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spelling pubmed-29913592010-12-01 The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese Monnet, Christophe Loux, Valentin Gibrat, Jean-François Spinnler, Eric Barbe, Valérie Vacherie, Benoit Gavory, Frederick Gourbeyre, Edith Siguier, Patricia Chandler, Michaël Elleuch, Rayda Irlinger, Françoise Vallaeys, Tatiana PLoS One Research Article Arthrobacter arilaitensis is one of the major bacterial species found at the surface of cheeses, especially in smear-ripened cheeses, where it contributes to the typical colour, flavour and texture properties of the final product. The A. arilaitensis Re117 genome is composed of a 3,859,257 bp chromosome and two plasmids of 50,407 and 8,528 bp. The chromosome shares large regions of synteny with the chromosomes of three environmental Arthrobacter strains for which genome sequences are available: A. aurescens TC1, A. chlorophenolicus A6 and Arthrobacter sp. FB24. In contrast however, 4.92% of the A. arilaitensis chromosome is composed of ISs elements, a portion that is at least 15 fold higher than for the other Arthrobacter strains. Comparative genomic analyses reveal an extensive loss of genes associated with catabolic activities, presumably as a result of adaptation to the properties of the cheese surface habitat. Like the environmental Arthrobacter strains, A. arilaitensis Re117 is well-equipped with enzymes required for the catabolism of major carbon substrates present at cheese surfaces such as fatty acids, amino acids and lactic acid. However, A. arilaitensis has several specificities which seem to be linked to its adaptation to its particular niche. These include the ability to catabolize D-galactonate, a high number of glycine betaine and related osmolyte transporters, two siderophore biosynthesis gene clusters and a high number of Fe(3+)/siderophore transport systems. In model cheese experiments, addition of small amounts of iron strongly stimulated the growth of A. arilaitensis, indicating that cheese is a highly iron-restricted medium. We suggest that there is a strong selective pressure at the surface of cheese for strains with efficient iron acquisition and salt-tolerance systems together with abilities to catabolize substrates such as lactic acid, lipids and amino acids. Public Library of Science 2010-11-24 /pmc/articles/PMC2991359/ /pubmed/21124797 http://dx.doi.org/10.1371/journal.pone.0015489 Text en Monnet et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Monnet, Christophe
Loux, Valentin
Gibrat, Jean-François
Spinnler, Eric
Barbe, Valérie
Vacherie, Benoit
Gavory, Frederick
Gourbeyre, Edith
Siguier, Patricia
Chandler, Michaël
Elleuch, Rayda
Irlinger, Françoise
Vallaeys, Tatiana
The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title_full The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title_fullStr The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title_full_unstemmed The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title_short The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
title_sort arthrobacter arilaitensis re117 genome sequence reveals its genetic adaptation to the surface of cheese
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2991359/
https://www.ncbi.nlm.nih.gov/pubmed/21124797
http://dx.doi.org/10.1371/journal.pone.0015489
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