The fast milk acidifying phenotype of Streptococcus thermophilus can be acquired by natural transformation of the genomic island encoding the cell-envelope proteinase PrtS.
(2011) Microbial Cell Factories — Vol. 10 Suppl 1, p. S21 (2011)
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- Abstract
- In industrial fermentation processes, the rate of milk acidification by Streptococcus thermophilus is of major technological importance. The cell-envelope proteinase PrtS was previously shown to be a key determinant of the milk acidification activity in this species. The PrtS enzyme is tightly anchored to the cell wall via a mechanism involving the typical sortase A (SrtA) and initiates the breakdown of milk casein into small oligopeptides. The presence or absence of PrtS divides the S. thermophilus strains into two phenotypic groups i.e. the slow and the fast acidifying strains. The aim of this study was to improve the milk acidification rate of slow S. thermophilus strains, and hence optimise the fermentation process of dairy products.
- Affiliations
DANISCO France Recherche et Développement Fermentation lactique Danisco France Recherche et Développement Fermentation lactique
Citations
Dandoy, D., Fremaux, C., de Frahan, M. H., Horvath, P., Boyaval, P., Hols, P., & Fontaine, L. (2011). The fast milk acidifying phenotype of Streptococcus thermophilus can be acquired by natural transformation of the genomic island encoding the cell-envelope proteinase PrtS. Microbial Cell Factories, 10 Suppl 1, S21. https://doi.org/10.1186/1475-2859-10-S1-S21 (Original work published 2011)