Transcriptomic analysis revealed the adaptations of Latilactobacillus sakei to the cold conditions of kimchi fermentation

Abstract

Latilactobacillus sakei is a psychrotrophic lactic acid bacterium that thrives in low-temperature environments and is commonly found in fermented foods such as kimchi. To investigate the mechanisms underlying its adaptation to cold conditions, we analyzed its transcriptional and metabolic responses at 10 and 30 °C. Analysis of differentially expressed genes (DEGs) showed that 46 genes were upregulated (log₂FC > 1) and 53 genes were downregulated (log₂FC < -1) at 10 °C. Gene enrichment analysis indicated that the pathways related to fatty acid degradation, ABC transporters, and amino acid biosynthesis were differentially regulated at low temperatures. Notably, the arginine deiminase (ADI) pathway-associated genes such as arcA, arcB, and arcR, which are crucial for energy synthesis through amino acid metabolism, were highly upregulated. Additionally, arginine supplementation significantly enhanced L. sakei survival at both 10 and 30 °C, showing a linear correlation with arginine content. Furthermore, arginine level positively correlated with L. sakei abundance during kimchi fermentation under low-temperature conditions. These results highlight the transcriptional and metabolic adaptations of L. sakei to cold environments and emphasize the crucial role of arginine metabolism in promoting bacterial survival at low temperatures. This study provides valuable insights into the metabolic strategies of L. sakei and validates its dominance in low-temperature fermented foods.

Keywords: Arginine; Kimchi; Latilactobacillus sakei; Low temperature; Transcriptional analysis.