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Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling

hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorLECOMTE, Maxime
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorCAO, Wenfan
hal.structure.identifierMathématiques et Informatique Appliquées [MIA Paris-Saclay]
dc.contributor.authorAUBERT, Julie
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorSHERMAN, David James
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorFALENTIN, Hélène
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorFRIOUX, Clémence
hal.structure.identifierBiodiversité, Gènes & Communautés [BioGeCo]
hal.structure.identifierPleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]
dc.contributor.authorLABARTHE, Simon
dc.contributor.editorhttps://www.sciencedirect.com/science/article/pii/S1096717624000302?via%3Dihub
dc.date.created2024-03-08
dc.date.issued2024-05
dc.identifier.issn1096-7176
dc.description.abstractEnCheese taste and flavour properties result from complex metabolic processes occurring in microbial communities. A deeper understanding of such mechanisms makes it possible to improve both industrial production processes and end-product quality through the design of microbial consortia. In this work, we caracterise the metabolism of a three-species community consisting of Lactococcus lactis, Lactobacillus plantarum and Propionibacterium freudenreichii during a seven-week cheese production process. Using genome-scale metabolic models and omics data integration, we modeled and calibrated individual dynamics using monoculture experiments, and coupled these models to capture the metabolism of the community. This model accurately predicts the dynamics of the community, enlightening the contribution of each microbial species to organoleptic compound production. Further metabolic exploration revealed additional possible interactions between the bacterial species. This work provides a methodological framework for the prediction of community-wide metabolism and highlights the added value ofdynamic metabolic modeling for the comprehension of fermented food processes
dc.description.sponsorshipComputationel models of crop plant microbial biodiversity - ANR-22-PEAE-0011
dc.description.sponsorshipIDEX UGA - ANR-15-IDEX-0002
dc.language.isoen
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.enSystems biology
dc.subject.enFermentation
dc.subject.enMetabolic modeling
dc.subject.enMicrobial community analysis
dc.subject.enCheese microbial ecology
dc.subject.enDynamics
dc.title.enRevealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
dc.typeArticle de revue
dc.identifier.doi10.1016/j.ymben.2024.02.014
dc.subject.halSciences du Vivant [q-bio]/Microbiologie et Parasitologie
dc.subject.halSciences du Vivant [q-bio]/Alimentation et Nutrition
bordeaux.journalMetabolic Engineering
bordeaux.page24 - 38
bordeaux.volume83
bordeaux.peerReviewedoui
hal.identifierhal-04509395
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-04509395v1
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