LECOMTE, Maxime; CAO, Wenfan; AUBERT, Julie; SHERMAN, David James; FALENTIN, Hélène; FRIOUX, Clémence; LABARTHE, Simon

doi:10.1016/j.ymben.2024.02.014

Metadatos

Licencia de uso del documento

LECOMTE, Maxime
Science et Technologie du Lait et de l'Oeuf [STLO]
Pleiade, from patterns to models in computational biodiversity and biotechnology [PLEIADE]

CAO, Wenfan
Science et Technologie du Lait et de l'Oeuf [STLO]

AUBERT, Julie
Mathématiques et Informatique Appliquées [MIA Paris-Saclay]

Idioma

Article de revue

Este ítem está publicado en

Metabolic Engineering. 2024-05, vol. 83, p. 24 - 38

Resumen en inglés

Cheese 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< Leer menos

Palabras clave en inglés

Systems biology

Fermentation

Metabolic modeling

Microbial community analysis

Cheese microbial ecology

Dynamics

DOI

http://dx.doi.org/10.1016/j.ymben.2024.02.014

Proyecto ANR

Computationel models of crop plant microbial biodiversity - ANR-22-PEAE-0011
IDEX UGA - ANR-15-IDEX-0002

Orígen

Importado de Hal

Centros de investigación

BioGeCo (Biodiversité Gènes & Communautés) - UMR 1202