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Wu S, Ma X, Yan H. Identification and characterization of an ene-reductase from Corynebacterium casei. Int J Biol Macromol 2024; 264:130427. [PMID: 38428763 DOI: 10.1016/j.ijbiomac.2024.130427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 03/03/2024]
Abstract
The asymmetric reduction of α, β-unsaturated compounds conjugated with electron-withdrawing group by ene-reductases (ERs) is a valuable method for the synthesis of enantiopure chiral compounds. This study introduced an ER from Corynebacterium casei (CcER) which was heterologously expressed in Escherichia coli BL21(DE3), and the purified recombinant CcER was characterized for its biocatalytic properties. CcER exhibited the highest specific activity at 40 °C and pH 6.5, and showcased appreciable stability below 40 °C over a pH range of 6.0-7.0. The enzyme displayed high resistance to methanol. CcER accepted NADH or NADPH as a cofactor and exhibited a broad substrate spectrum towards α, β-unsaturated compounds. It achieved complete conversion of 2-cyclohexen-1-one and good performance for stereoselective reduction of (R)-carvone (conversion 98 %, diastereoselectivity 96 %). This study highlights the robustness and potential of CcER.
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Affiliation(s)
- Shijin Wu
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, China
| | - Xiaojing Ma
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, China
| | - Hongde Yan
- College of Pharmaceutical Engineering and Biotechnology, Zhejiang Pharmaceutical University, Ningbo, China.
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2
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Ritschard JS, Schuppler M. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety. Foods 2024; 13:214. [PMID: 38254515 PMCID: PMC10814198 DOI: 10.3390/foods13020214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and textures of the many varieties of smear-ripened cheeses. The surface smear microbiota also represents an important line of defense against the colonization with undesirable microorganisms through various types of interaction, such as competitive exclusion or production of antimicrobial substances. Predominant members of the surface smear microbiota are salt-tolerant yeast and bacteria of the phyla Actinobacteria, Firmicutes, and Proteobacteria. In the past, classical culture-based approaches already shed light on the composition and succession of microorganisms and their individual contribution to the typicity of this cheese type. However, during the last decade, the introduction and application of novel molecular approaches with high-resolution power provided further in-depth analysis and, thus, a much more detailed view of the composition, structure, and diversity of the cheese smear microbiota. This led to abundant novel knowledge, such as the identification of so far unknown community members. Hence, this review is summarizing the current knowledge of the diversity of the surface smear microbiota and its contribution to the quality and safety of smear-ripened cheese. If the succession or composition of the surface-smear microbiota is disturbed, cheese smear defects might occur, which may promote food safety issues. Hence, the discussion of cheese smear defects in the context of an increased understanding of the intricate surface smear ecosystem in this review may not only help in troubleshooting and quality control but also paves the way for innovations that can lead to safer, more consistent, and higher-quality smear-ripened cheeses.
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Affiliation(s)
| | - Markus Schuppler
- Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland;
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4
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Dugat-Bony E, Straub C, Teissandier A, Onésime D, Loux V, Monnet C, Irlinger F, Landaud S, Leclercq-Perlat MN, Bento P, Fraud S, Gibrat JF, Aubert J, Fer F, Guédon E, Pons N, Kennedy S, Beckerich JM, Swennen D, Bonnarme P. Overview of a surface-ripened cheese community functioning by meta-omics analyses. PLoS One 2015; 10:e0124360. [PMID: 25867897 PMCID: PMC4395090 DOI: 10.1371/journal.pone.0124360] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2014] [Accepted: 03/02/2015] [Indexed: 11/18/2022] Open
Abstract
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.
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Affiliation(s)
- Eric Dugat-Bony
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Cécile Straub
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Aurélie Teissandier
- AgroParisTech, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
- INRA, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
| | - Djamila Onésime
- INRA, Institut Micalis, F-78352, Jouy-en-Josas, France
- AgroParisTech, Institut Micalis, F-78352, Jouy-en-Josas, France
| | - Valentin Loux
- INRA, UR1404 Mathématiques et Informatique Appliquées du Génome à l’Environnement, F-78352, Jouy-en-Josas, France
| | - Christophe Monnet
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Françoise Irlinger
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Sophie Landaud
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Marie-Noëlle Leclercq-Perlat
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Pascal Bento
- INRA, UR1404 Mathématiques et Informatique Appliquées du Génome à l’Environnement, F-78352, Jouy-en-Josas, France
| | | | - Jean-François Gibrat
- INRA, UR1404 Mathématiques et Informatique Appliquées du Génome à l’Environnement, F-78352, Jouy-en-Josas, France
| | - Julie Aubert
- AgroParisTech, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
- INRA, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
| | - Frédéric Fer
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
- INRA, UMR 518 Mathématiques et Informatiques Appliquées, F-75231, Paris, France
| | - Eric Guédon
- INRA, Institut Micalis, F-78352, Jouy-en-Josas, France
- AgroParisTech, Institut Micalis, F-78352, Jouy-en-Josas, France
| | - Nicolas Pons
- INRA, US 1367 Metagenopolis, F-78352, Jouy-en-Josas, France
| | - Sean Kennedy
- INRA, US 1367 Metagenopolis, F-78352, Jouy-en-Josas, France
| | - Jean-Marie Beckerich
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Dominique Swennen
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
| | - Pascal Bonnarme
- INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France
- AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France
- * E-mail:
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5
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Monnet C, Landaud S, Bonnarme P, Swennen D. Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiol Lett 2014; 362:1-9. [PMID: 25790503 DOI: 10.1093/femsle/fnu025] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function.
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Affiliation(s)
- Christophe Monnet
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
| | - Sophie Landaud
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
| | - Pascal Bonnarme
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
| | - Dominique Swennen
- INRA, UMR 1319 Micalis, 78850 Thiverval-Grignon, France AgroParisTech, UMR 1319 Micalis, 78850 Thiverval-Grignon, France
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7
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O'Sullivan DJ, Giblin L, McSweeney PLH, Sheehan JJ, Cotter PD. Nucleic acid-based approaches to investigate microbial-related cheese quality defects. Front Microbiol 2013; 4:1. [PMID: 23346082 PMCID: PMC3549567 DOI: 10.3389/fmicb.2013.00001] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Accepted: 01/02/2013] [Indexed: 01/14/2023] Open
Abstract
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
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Affiliation(s)
- Daniel J. O'Sullivan
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
- School of Food and Nutritional Sciences, University College CorkCork, Ireland
| | - Linda Giblin
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
| | | | | | - Paul D. Cotter
- Food Bioscience Department, Teagasc Food Research CentreFermoy, Ireland
- Alimentary Pharmabiotic Centre, University College CorkCork, Ireland
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