Author(s)

Minna Kahala¹, Virpi Ahola², Elina Mäkimattila¹, Lars Paulin³, Vesa Joutsjoki¹

¹Biotechnology and Food Research, MTT Agrifood Research Finland, Jokioinen, Finland.
²Department of Biosciences, University of Helsinki, Helsinki, Finland.
³Institute of Biotechnology, University of Helsinki, Helsinki, Finland.

This study focused on defining the differences in L. plantarum gene expression levels in different media and in different growth phases using an easy and cost-efficient monitoring of gene expression. A macroarray based on a group of selected L. plantarum genes, 178 genes belonging to 18 main groups, printed onto a nitrocellulose filter was designed in this work. Using the macrofilters designed, the expression of a selected set of L. plantarum genes was assayed in synthetic MRS medium and in extracted carrot juice. To compare the potential differences of starter gene expression in hygienic and contaminated cultivation media, the L. plantarum strain was cultivated in both sterile and contaminated (yeast and Escherichia coli) MRS and carrot juice. The number of genes found to be regulated as a function of growth was clearly higher in MRS-based growth medium than in carrot juice, In carrot juice, expression of the gene encoding malolactic enzyme (MLE), which makes L. plantarum an advantageous microbe in e.g. wine making, was found to be upregulated in logarithmic phase of growth. The current study demonstrated that macroarrays printed on nitrocellulose filters with simple robotic systems can be analyzed by standard laboratory equipment and methods usually available in molecular laboratories. Using this technology, rapid and cost-efficient analysis of genome function of L. plantarum can be carried out e.g. in developing regions, where lactic acid fermentation of food and feed matrices is a common practice.

Macroarray, Gene Expression, L. plantarum

Kahala, M. , Ahola, V. , Mäkimattila, E. , Paulin, L. and Joutsjoki, V. (2014) The Use of Macroarray as a Simple Tool to Follow the Metabolic Profile of Lactobacillus plantarum during Fermentation. Advances in Microbiology, 4, 996-1016. doi: 10.4236/aim.2014.414111.