microorganisms Article Transcriptomic Analysis of Staphylococcus xylosus in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind 1, 2 1, 3, 4 Sabine Leroy *, Sergine Even , Pierre Micheau y, Anne de La Foye y, Valérie Laroute , Yves Le Loir 2 and Régine Talon 1 1 Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France;
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[email protected] (R.T.) 2 INRAE, Agrocampus Ouest, STLO, Rennes, France;
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[email protected] (Y.L.L.) 3 INRAE, UMRH, Saint-Genès-Champanelle, France;
[email protected] 4 TBI, Université de Toulouse, CNRS, INRAE, Toulouse, France;
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[email protected] Current address: Université Clermont Auvergne, INRAE, UNH, Clermont-Ferrand, France. y Received: 26 October 2020; Accepted: 14 November 2020; Published: 17 November 2020 Abstract: Staphylococcus xylosus is found in the microbiota of traditional cheeses, particularly in the rind of soft smeared cheeses. Despite its frequency, the molecular mechanisms allowing the growth and adaptation of S. xylosus in dairy products are still poorly understood. A transcriptomic approach was used to determine how the gene expression profile is modified during the fermentation step in a solid dairy matrix. S. xylosus developed an aerobic metabolism perfectly suited to the cheese rind. It overexpressed genes involved in the aerobic catabolism of two carbon sources in the dairy matrix, lactose and citrate. Interestingly, S. xylosus must cope with nutritional shortage such as amino acids, peptides, and nucleotides, consequently, an extensive up-regulation of genes involved in their biosynthesis was observed.