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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
The Arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese
PLoS ONE, Volume 5, No. 11, Article e15489, Year 2010
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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 Fe3+/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. © 2010 Monnet et al.
Authors & Co-Authors
Monnet, Christophe
France, Versailles
Centre de Recherche Île-de-france - Versailles-grignon
France, Massy
Paris-saclay Food and Bioproduct Engineering
Loux, Valentin
France, Jouy-en-josas
Mathématiques et Informatique Appliquées du Génome à L'environnement
Gibrat, Jean François
France, Jouy-en-josas
Mathématiques et Informatique Appliquées du Génome à L'environnement
Spinnler, Eric
France, Versailles
Centre de Recherche Île-de-france - Versailles-grignon
France, Massy
Paris-saclay Food and Bioproduct Engineering
Barbe, Valérie
France, Gif-sur-yvette
Commissariat a L'energie Atomique et Aux Energies Alternatives
Vacherie, Benoît
France, Gif-sur-yvette
Commissariat a L'energie Atomique et Aux Energies Alternatives
Gavory, Frédérick
France, Gif-sur-yvette
Commissariat a L'energie Atomique et Aux Energies Alternatives
Gourbeyre, Edith
France, Toulouse
Université Toulouse Iii - Paul Sabatier
Siguier, Patricia
France, Toulouse
Université Toulouse Iii - Paul Sabatier
Chandler, Michaël
France, Toulouse
Université Toulouse Iii - Paul Sabatier
Elleuch, Rayda
Tunisia, Sfax
University of Sfax
Irlinger, Françoise
France, Versailles
Centre de Recherche Île-de-france - Versailles-grignon
France, Massy
Paris-saclay Food and Bioproduct Engineering
Vallaeys, Tatiana
France, Paris
Cnrs Centre National de la Recherche Scientifique
Statistics
Citations: 82
Authors: 13
Affiliations: 7
Identifiers
Doi:
10.1371/journal.pone.0015489
e-ISSN:
19326203
Research Areas
Environmental
Genetics And Genomics