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: Christophe Monnet, Valentin Loux, Jean-François Gibrat, Eric Spinnler, Valérie Barbe, Benoit Vacherie, Frederick Gavory, Edith Gourbeyre, Patricia Siguier, Michaël Chandler, Rayda Elleuch, Françoise Irlinger, Tatiana Vallaeys
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spelling oai:doaj.org-article:3bdb141d06de4215a72933db769e5bfd2021-11-18T07:36:34ZThe arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.1932-620310.1371/journal.pone.0015489https://doaj.org/article/3bdb141d06de4215a72933db769e5bfd2010-11-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21124797/pdf/?tool=EBIhttps://doaj.org/toc/1932-6203Arthrobacter 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.Christophe MonnetValentin LouxJean-François GibratEric SpinnlerValérie BarbeBenoit VacherieFrederick GavoryEdith GourbeyrePatricia SiguierMichaël ChandlerRayda ElleuchFrançoise IrlingerTatiana VallaeysPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 5, Iss 11, p e15489 (2010)
institution DOAJ
collection DOAJ
language EN
topic Medicine
R
Science
Q
spellingShingle Medicine
R
Science
Q
Christophe Monnet
Valentin Loux
Jean-François Gibrat
Eric Spinnler
Valérie Barbe
Benoit Vacherie
Frederick Gavory
Edith Gourbeyre
Patricia Siguier
Michaël Chandler
Rayda Elleuch
Françoise Irlinger
Tatiana Vallaeys
The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.
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.
format article
author Christophe Monnet
Valentin Loux
Jean-François Gibrat
Eric Spinnler
Valérie Barbe
Benoit Vacherie
Frederick Gavory
Edith Gourbeyre
Patricia Siguier
Michaël Chandler
Rayda Elleuch
Françoise Irlinger
Tatiana Vallaeys
author_facet Christophe Monnet
Valentin Loux
Jean-François Gibrat
Eric Spinnler
Valérie Barbe
Benoit Vacherie
Frederick Gavory
Edith Gourbeyre
Patricia Siguier
Michaël Chandler
Rayda Elleuch
Françoise Irlinger
Tatiana Vallaeys
author_sort Christophe Monnet
title 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_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_sort arthrobacter arilaitensis re117 genome sequence reveals its genetic adaptation to the surface of cheese.
publisher Public Library of Science (PLoS)
publishDate 2010
url https://doaj.org/article/3bdb141d06de4215a72933db769e5bfd
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