Discovery R&D, Chr. Hansen A/S, 10-12 Bøge Allé, DK-2970 Hørsholm, Denmark.
FEMS Microbiol Lett. 2022 Feb 22;369(1). doi: 10.1093/femsle/fnac117.
Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk and liquid soybean matrices. We found that most strains with texturing abilities in fermented milk were also capable of enhancing the texture in fermented soybean, despite the large differences in composition of the two matrices. Exocellular polysaccharide production is believed to contribute positively to fermented milk and plant-base texture. It appeared as if it was the properties of the polysaccharides rather than their protein interaction partners that were responsible for the enhanced texture in both matrices. We mined whole genome sequences of texturing strains for polysaccharide biosynthesis (eps) gene clusters. The comparative genomics approach revealed 10 texturing strains with novel eps gene clusters. Currently, the relationship between the novel genes and their functionality in milk and plant matrices is unknown.
乳酸菌（LAB）长期以来一直被用于延长发酵乳的保质期并改善其口感和质地。在这项研究中，我们通过高通量筛选 1232 株乳球菌（Lactococcus lactis）在牛奶和液态大豆基质中的质地，研究了 LAB 在植物性发酵中的质地形成潜力。我们发现，尽管两种基质的组成存在很大差异，但在发酵乳中具有质地形成能力的大多数菌株也能够增强发酵大豆的质地。胞外多糖的产生被认为对发酵乳和植物基质地有积极作用。似乎是多糖的特性而不是其与蛋白质的相互作用伴侣负责增强两种基质的质地。我们对具有质地形成能力的菌株的全基因组序列进行了多糖生物合成（eps）基因簇的挖掘。比较基因组学方法揭示了 10 株具有新型 eps 基因簇的质地形成菌株。目前，新型基因与它们在牛奶和植物基质中的功能之间的关系尚不清楚。
