Genomics of Lactic Acid Bacteria

Genomics is the study of the entire genetic compliment of an organism, including the genes that are present, how they function, and how they are regulated. Recent advances in the science of genomics make it an excellent tool for the study and development of cultures for the dairy industry. Researchers at the Western Dairy Center are using genomics to improve cheese cultures in the following ways:

genomics
  • Bacteriophage control
    • Phage evolution
    • Host/phage interactions
  • Cellular metabolism
    • Lysis
    • Stress response
  • Microbial ecology
    • Succession
    • Cellular interaction
  • Fermentation optimization
    • Acid production
    • Phage resistance
    • Survival
  • Cheese flavor
    • Production of flavor compounds
    • Flavor enhancement
    • Prevention of off flavors

Our researchers, in collaboration with the Lactic Acid Bacteria Genome Consortium, have determined the genetic sequence of the following bacterial strains. We can now use this information to improve cultures used for diary fermentations.

  • Lactococcus lactis IL1403, MG1363
  • Lactococcus cremoris SK11, QA5
  • Lactobacillus acidophilus ATCC700396
  • Lactobacillus casei BL23, ATCC334
  • Lactobacillus bulgaricus
    • DN-100107, ATCC11842,
    • ATCCBAA-365
  • Lactobacillus gasseri ATCC33323
  • Lactobacillus helveticus CNRZ32
  • Lactobacillus johnsonii NCC533
  • Lactobacillus plantarum WCFS1
  • Lactobacillus rhamnosus HN001
  • Leuconostoc mesenteroides ATCC8293
  • Pediococcus pentosaceus ATCC25745
  • Streptococcus thermophilus
    • MR-2C, LMG18318, CNRZ1066, LMD-9
  • Oenococcus oeni ATCC BAA331, IOEB 8413
  • Bifidobacterium longum NCC2705 & DJO19A
  • Bifidobacterium breve NCIMB8807
  • Brevibacterium linens ATCC9174
  • Propionibacterium freudenerichi ATCC6207