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Metatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese.

hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorCAO, Wenfan
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorLECOMTE, Maxime
hal.structure.identifierMathématiques et Informatique Appliquées [MIA Paris-Saclay]
dc.contributor.authorLE FUR, Solène
hal.structure.identifierMathématiques et Informatique Appliquées [MIA Paris-Saclay]
dc.contributor.authorAUBERT, Julie
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorMAILLARD, Marie-Bernadette
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorNICOLAS, Aurélie
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorDEUTSCH, Stéphanie-Marie
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorPARAYRE, Sandrine
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorBOISSEL, Françoise
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorLEDUC, Arlette
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorKERJOUH, Ali
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorHAREL-OGER, Marielle
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorGARRIC, Gilles
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorFRIOUX, Clémence
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorSHERMAN, David James
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorLABARTHE, Simon
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorTHIERRY, Anne
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorFALENTIN, Hélène
dc.date.issued2022-09-20
dc.date.conference2022-08-28
dc.description.abstractEnIn cheese production, lactic acid bacteria (LAB) and propionic bacteria are key players in the production of metabolites that confer nutritional and organoleptic qualities. However, the contribution of each species to the final quality of cheeses is not fully elucidated. The objective was to determine which species contribute to acidify and produce flavour compounds, by which metabolic pathways, according to which temporality and also to investigate the bacterial metabolic interactions contributing to the functioning of the cheese ecosystem.We sequenced and annotated: Lactococcus lactis subsp. lactis biovar diacetylactis CIRM-BIA1206 (LL), Lactiplantibacillus plantarum CIRM-BIA465 (LP), Propionibacterium freudenreichii CIRM-BIA122 (PF). We reconstructed the metabolic pathways and developed a community metabolic model. Four semi-hard cheeses were made with LL, LP and PF and were analyzed throughout manufacturing. Bacteria, sugars, organic acids and flavour compounds were quantified and RNA sequenced.The analysis of differentially expressed genes showed at which moment of the manufacturing process the genes involved in the catabolism of lactose and citrate and in the synthesis pathways of different flavour compounds: lactic, acetic, propionic, isovaleric (old cheese flavour), acetoin (cheesy flavour) acids were induced. Lactose catabolism was induced in LP and PF (Leloir pathway) during acidification and then in LL (tagatose pathway) during ripening. Acetoin production was induced in LL, LP and PF from the beginning of the manufacturing process to the beginning of ripening. The synthesis of propionic and isovaleric acids were attributed to PF and the corresponding metabolisms were induced from the beginning of the manufacturing then stably expressed during the first month of the ripening. Since the mixed fermentation pathways were induced during ripening, acetic acid was likely produced by LL, LP and PF at this stage. Implementation of the metabolic community model in the Smetana tool revealed the molecular basis of the previously discussed commensalism between LAB and PF. LAB produce lactic acid and potentially ribose, succinate, glycerol, serine and phenylalanine for the benefit of PF. These interactions, identified in silico, remain to be validated in vitro.All these results make metatranscriptomics associated with metabolic models, tools of choice to better understand and control the metabolisms and interactions governing the functioning of cheese ecosystems.
dc.language.isoen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/
dc.subject.enlactic acid bacteria
dc.subject.enCheese
dc.subject.enpropionic bacteria
dc.subject.enMetatranscriptomic
dc.subject.enInteraction
dc.subject.enMetabolite
dc.subject.enEcosystem
dc.subject.enflavour compound
dc.title.enMetatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese.
dc.typeCommunication dans un congrès
dc.subject.halSciences du Vivant [q-bio]/Alimentation et Nutrition
dc.subject.halSciences du Vivant [q-bio]/Microbiologie et Parasitologie
bordeaux.conference.titleFOODMICRO 2022
bordeaux.countryGR
bordeaux.conference.cityAthènes
bordeaux.peerReviewedoui
hal.identifierhal-03781287
hal.version1
hal.invitednon
hal.proceedingsnon
hal.conference.end2022-08-31
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-03781287v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2022-09-20&rft.au=CAO,%20Wenfan&LECOMTE,%20Maxime&LE%20FUR,%20Sol%C3%A8ne&AUBERT,%20Julie&MAILLARD,%20Marie-Bernadette&rft.genre=unknown


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