Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus.

C Gasser, P Garault, C Chervaux, V Monnet, J-M Faurie, F Rul

Food microbiology 2022 Oct

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The lactic acid bacterium Streptococcus thermophilus is widely used in food production, notably in yogurt fermentation. It evolved under highly specific ecological conditions, resulting in its ability to efficiently metabolize lactose, the main saccharide in milk. However, when used in sweetened dairy products or plant-based products, S. thermophilus may encounter other saccharides (i.e. alone or in mixtures). To date, the bacterium's metabolic capacities in such contexts have been poorly characterized. Here, we explored saccharide utilization by 39 S. thermophilus strains. Using in silico analysis, we discovered that the identity and structure of saccharide utilization genes are conserved across strains, and we identified six saccharides that might be metabolized. Although underlying genetic variability was low, strains nonetheless displayed differences in growth when supplied with different saccharides: lactose, sucrose, fructose, and glucose. Interestingly, we found that strains preferentially used lactose and sucrose in tandem when given saccharide mixtures. Furthermore, we uncovered some main potential drivers of saccharide metabolism in S. thermophilus. Notably, the sucrose transporter ScrA is also responsible for importing glucose. Overall, this research has yielded useful findings that can help the development of new fermented foods, including plant-based products, in which sucrose may serve as a major carbon source. Copyright © 2022. Published by Elsevier Ltd.

Citation

C Gasser, P Garault, C Chervaux, V Monnet, J-M Faurie, F Rul. Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus. Food microbiology. 2022 Oct;107:104080