Proteome-wide adaptation of Lactococcus cremoris under temperature changes or translation inhibition

Growth conditions influence growth rate and the corresponding global proteome composition. It is commonly observed that a higher ribosomal content due to growth rate optimization may impact the level of metabolic proteins. In the case of Lactococcus cremoris, acidification and flavor formation are important traits of their use in cheesemaking. This study correlates the expression level of metabolic (e.g., flavor-relevant) enzymes in relation to the level of ribosomes during growth in defined medium or milk.