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Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds

Published online by Cambridge University Press:  23 March 2005

Michele Nardi ,
Peggy Sextius ,
Pascal Bonnarme ,
Henry Eric Spinnler ,
Veronique Monnet  and
Francoise Irlinger
Michele Nardi
Affiliation:
Unité de Biochimie et Structure des Protéines, 78352 Jouy en Josas, France
Peggy Sextius
Affiliation:
Institut National de la Recherche Agronomique, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
Pascal Bonnarme
Affiliation:
Institut National de la Recherche Agronomique, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
Henry Eric Spinnler
Affiliation:
Institut National Agronomique-Paris Grignon, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
Veronique Monnet
Affiliation:
Unité de Biochimie et Structure des Protéines, 78352 Jouy en Josas, France
Francoise Irlinger
Affiliation:
Institut National de la Recherche Agronomique, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
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Abstract

By its numerous properties and importance in cheese technology (production of colour, flavour, bacteriocins and resistance to salt) Brevibacterium linens is a major cheese ripening bacteria. However, the genetic approach of such biological functions has been hindered, up to now, by the lack of tools necessary to realise genetic modifications in this species. Our objective was to demonstrate that it is possible to genetically modify several strains exhibiting interesting technological properties, especially the production of sulphur compounds. We worked with a phenotypically and genetically diverse collection of 11 strains. We genetically transformed several Brevi. linens with acceptable rates with plasmids classically used to transform lactic acid bacteria and other Gram+ bacteria. These results open up new prospects to investigate the most interesting Brevi. linens metabolic pathways both at the biochemical and genetic level.

Keywords

Brevibacterium linensbiodiversitysulphur compoundstransformation
Type
Research Article
Information
Journal of Dairy Research , Volume 72 , Issue 2 , May 2005 , pp. 179 - 187
Copyright
Proprietors of Journal of Dairy Research 2005

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