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Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus

Streptococcus thermophilus, an extensively used lactic starter, is generally produced in yeast extract-based media containing a complex mixture of peptides whose exact composition remains elusive. In this work, we aimed at investigating the peptide content of a commercial yeast extract (YE) and iden...

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Autores principales: Proust, Lucas, Sourabié, Alain, Pedersen, Martin, Besançon, Iris, Haudebourg, Eloi, Monnet, Véronique, Juillard, Vincent
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524704/
https://www.ncbi.nlm.nih.gov/pubmed/31133999
http://dx.doi.org/10.3389/fmicb.2019.00906
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author Proust, Lucas
Sourabié, Alain
Pedersen, Martin
Besançon, Iris
Haudebourg, Eloi
Monnet, Véronique
Juillard, Vincent
author_facet Proust, Lucas
Sourabié, Alain
Pedersen, Martin
Besançon, Iris
Haudebourg, Eloi
Monnet, Véronique
Juillard, Vincent
author_sort Proust, Lucas
collection PubMed
description Streptococcus thermophilus, an extensively used lactic starter, is generally produced in yeast extract-based media containing a complex mixture of peptides whose exact composition remains elusive. In this work, we aimed at investigating the peptide content of a commercial yeast extract (YE) and identifying dynamics of peptide utilization during the growth of the industrial S. thermophilus N4L strain, cultivated in 1 l bioreactors under pH-regulation. To reach that goal, we set up a complete analytical workflow based on mass spectrometry (peptidomics). About 4,600 different oligopeptides ranging from 6 to more than 30 amino acids in length were identified during the time-course of the experiment. Due to the low spectral abundance of individual peptides, we performed a clustering approach to decipher the rules of peptide utilization during fermentation. The physicochemical characteristics of consumed peptides perfectly matched the known affinities of the oligopeptide transport system of S. thermophilus. Moreover, by analyzing such a large number of peptides, we were able to establish that peptide net charge is the major factor for oligopeptide transport in S. thermophilus N4L.
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spelling pubmed-65247042019-05-27 Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus Proust, Lucas Sourabié, Alain Pedersen, Martin Besançon, Iris Haudebourg, Eloi Monnet, Véronique Juillard, Vincent Front Microbiol Microbiology Streptococcus thermophilus, an extensively used lactic starter, is generally produced in yeast extract-based media containing a complex mixture of peptides whose exact composition remains elusive. In this work, we aimed at investigating the peptide content of a commercial yeast extract (YE) and identifying dynamics of peptide utilization during the growth of the industrial S. thermophilus N4L strain, cultivated in 1 l bioreactors under pH-regulation. To reach that goal, we set up a complete analytical workflow based on mass spectrometry (peptidomics). About 4,600 different oligopeptides ranging from 6 to more than 30 amino acids in length were identified during the time-course of the experiment. Due to the low spectral abundance of individual peptides, we performed a clustering approach to decipher the rules of peptide utilization during fermentation. The physicochemical characteristics of consumed peptides perfectly matched the known affinities of the oligopeptide transport system of S. thermophilus. Moreover, by analyzing such a large number of peptides, we were able to establish that peptide net charge is the major factor for oligopeptide transport in S. thermophilus N4L. Frontiers Media S.A. 2019-04-30 /pmc/articles/PMC6524704/ /pubmed/31133999 http://dx.doi.org/10.3389/fmicb.2019.00906 Text en Copyright © 2019 Proust, Sourabié, Pedersen, Besançon, Haudebourg, Monnet and Juillard. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Proust, Lucas
Sourabié, Alain
Pedersen, Martin
Besançon, Iris
Haudebourg, Eloi
Monnet, Véronique
Juillard, Vincent
Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title_full Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title_fullStr Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title_full_unstemmed Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title_short Insights Into the Complexity of Yeast Extract Peptides and Their Utilization by Streptococcus thermophilus
title_sort insights into the complexity of yeast extract peptides and their utilization by streptococcus thermophilus
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524704/
https://www.ncbi.nlm.nih.gov/pubmed/31133999
http://dx.doi.org/10.3389/fmicb.2019.00906
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