{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679445707648.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.4109/jslab.26.109"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/jslab/26/2/26_109/_pdf"}},{"identifier":{"@type":"NAID","@value":"130005253267"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/2016103302"}}],"dc:title":[{"@language":"ja","@value":"<b>ヨーグルトを造る乳酸菌共生発酵研究の最近の知見</b>"},{"@language":"en","@value":"<b>New findings of protocooperation factors between two lactic acid bacteria for yogurt fermentation and their reductive genomic evolution</b>"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"<i>Streptococcus thermophilus </i>(<i>S. thermophilus</i>) and <i>Lactobacillus delbrueckii </i>subsp. <i>bulgaricus </i>(<i>L. </i><i>bulgaricus</i>) are the economically important bacteria and are known for its worldwide application in yogurt production. The protocooperation between these two bacteria results in several benefits; an accelerated acidification, and stimulation of aromatic compounds and exopolysaccharides production etc. The genome analysis revealed that there are many pseudogenes in amino acid biosynthesis pathway and TCA pathway, suggesting an extensive and ongoing reductive evolution in both lactic acid bacteria as a coculture system to adapt growing in the milk environment rich with proteins and lactate. Both bacteria prefer the milk sugar lactose to glucose and they mutually supply essential components not only nutrition (peptides, amino acids, and formate etc.), but also components in metabolic pathways. The postgenomic analysis showed that the coculture resulted in much metabolic changes and regulatory relationship between the two bacteria.Our results using a knockout mutant of NADH oxidase of <i>S. thermophilus</i> revealed that oxygen consumption ability of the NADH oxidase is a new important factor of the protocooperation between two bacteria in yogurt production."},{"@language":"ja","@value":"ヨーグルト発酵のスターターとして長い歴史を持つ<i>Lactobacillus bulgaricus </i>と<i>Streptococcus thermophilus </i>は、代謝物質の交換をすることで単菌よりも著しく発酵が速くなる共生関係にある。ミルクという栄養豊富な培地で長期間共生してきたために、乳糖資化に特化し、アミノ酸合成遺伝子の不活化や代謝経路の共有等が生じた結果、ゲノムが縮小するという進化を起こしている。ここでは、ゲノム解読やポストゲノム研究から明らかになった共生に関する知見について紹介する。両菌は「あたかも１つの菌」のように振る舞うことでより速い発酵を可能にしてきたが、その共生因子として「ミルク中の溶存酸素消費」はこれまで注目されてこなかった。我々は<i>S. thermophilus </i>のNADH oxidase が主に溶存酸素消費を担っており、ヨーグルト発酵に普遍的で重要な共生因子であることを見出したので、それについても紹介する。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679445707648","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000345257995"}],"foaf:name":[{"@language":"ja","@value":"佐々木 泰子"},{"@language":"en","@value":"Sasaki Yasuko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Fermented Foods, School of Agriculture, Meiji University"},{"@language":"ja","@value":"明治大学　農学部　農芸化学科　発酵食品学研究室"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1343327X"},{"@type":"EISSN","@value":"21865833"}],"prism:publicationName":[{"@language":"en","@value":"Japanese Journal of Lactic Acid Bacteria"},{"@language":"ja","@value":"日本乳酸菌学会誌"},{"@language":"en","@value":"Jpn. J. Lactic Acid Bact."},{"@language":"ja","@value":"日本乳酸菌学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Lactic Acid Bacteria"},{"@language":"ja","@value":"日本乳酸菌学会"}],"prism:publicationDate":"2015","prism:volume":"26","prism:number":"2","prism:startingPage":"109","prism:endingPage":"117"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://www.jstage.jst.go.jp/article/jslab/26/2/26_109/_pdf"},{"@id":"https://search.jamas.or.jp/link/ui/2016103302"}],"availableAt":"2015","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%3Ci%3ELactobacillus%20bulgaricus%3C/i%3E","dc:title":"<i>Lactobacillus bulgaricus</i>"},{"@id":"https://cir.nii.ac.jp/all?q=%3Ci%3EStreptococcus%20thermophilus%3C/i%3E","dc:title":"<i>Streptococcus thermophilus</i>"},{"@id":"https://cir.nii.ac.jp/all?q=protocooperation","dc:title":"protocooperation"},{"@id":"https://cir.nii.ac.jp/all?q=NADH%20oxidase","dc:title":"NADH oxidase"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011144664525824","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Regulation and Adaptive Evolution of Lactose Operon Expression in\n            <i>Lactobacillus delbrueckii</i>"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292619093393920","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"In Silico Prediction of Horizontal Gene Transfer Events in\n            <i>Lactobacillus bulgaricus</i>\n            and\n            <i>Streptococcus thermophilus</i>\n            Reveals Protocooperation in Yogurt Manufacturing"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574093556318848","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The complete genome sequence of<i>Lactobacillus bulgaricus</i>reveals extensive and ongoing reductive evolution"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574093910950400","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Characterization of Streptococcus thermophilus two-component systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii subsp. bulgaricus"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574094612362240","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"A method for manufacturing superior set yogurt under reduced oxygen conditions"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574095987051392","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Determination of the Domain of the\n            <i>Lactobacillus delbrueckii</i>\n            subsp.\n            <i>bulgaricus</i>\n            Cell Surface Proteinase PrtB Involved in Attachment to the Cell Wall after Heterologous Expression of the\n            <i>prtB</i>\n            Gene in\n            <i>Lactococcus lactis</i>"}]},{"@id":"https://cir.nii.ac.jp/crid/1360845539008865536","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Control of Lactose Transport, β-Galactosidase Activity, and Glycolysis by CcpA in\n            <i>Streptococcus thermophilus</i>\n            : Evidence for Carbon Catabolite Repression by a Non-Phosphoenolpyruvate-Dependent Phosphotransferase System Sugar"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855569497795072","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The Oligopeptide Transport System Is Essential for the Development of Natural Competence in<i>Streptococcus thermophilus</i>Strain LMD-9"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418520080584576","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in\n            <i>Streptococcus thermophilus</i>\n            and\n            <i>Lactobacillus bulgaricus</i>"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418520310826752","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Short communication: Effect of oxygen on symbiosis between Lactobacillus bulgaricus and Streptococcus thermophilus"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418520880638976","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981469252378368","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Volatile Compound Fingerprinting of Mixed-Culture Fermentations"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262943421553024","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"<i>Lactobacillus bulgaricus</i>\n            Proteinase Expressed in\n            <i>Lactococcus lactis</i>\n            Is a Powerful Carrier for Cell Wall-Associated and Secreted Bovine β-Lactoglobulin Fusion Proteins"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262943785073664","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Phosphorylation State of HPr Determines the Level of Expression and the Extent of Phosphorylation of the Lactose Transport Protein ofStreptococcus thermophilus"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262944004873728","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Postgenomic Analysis of\n            <i>Streptococcus thermophilus</i>\n            Cocultivated in Milk with\n            <i>Lactobacillus delbrueckii</i>\n            subsp.\n            <i>bulgaricus</i>\n            : Involvement of Nitrogen, Purine, and Iron Metabolism"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262944094774656","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Growth of Lactobacillus bulgaricus in Milk. 1. 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