Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
Maxime Lecomte
(1, 2)
,
Wenfan Cao
(1)
,
Julie Aubert
(3)
,
David James Sherman
(2)
,
Hélène Falentin
(1)
,
Clémence Frioux
(2)
,
Simon Labarthe
(4, 2)
David James Sherman
- Fonction : Auteur
- PersonId : 1356
- IdHAL : david-james-sherman
- ORCID : 0000-0002-2316-1005
- IdRef : 09147101X
Hélène Falentin
- Fonction : Auteur
- PersonId : 744696
- IdHAL : helene-falentin
- ORCID : 0000-0001-6254-5303
- IdRef : 235897698
Clémence Frioux
- Fonction : Auteur
- PersonId : 12140
- IdHAL : clemence-frioux
- ORCID : 0000-0003-2114-0697
- IdRef : 234416432
Simon Labarthe
Connectez-vous pour contacter l'auteur
- Fonction : Auteur correspondant
- PersonId : 179840
- IdHAL : simon-labarthe
- ORCID : 0000-0002-5463-7256
- IdRef : 175410852
Connectez-vous pour contacter l'auteur
Résumé
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 of
dynamic metabolic modeling for the comprehension of fermented food processes
Format du dépôt | Fichier |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
|
Résumé |
en
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 of
dynamic metabolic modeling for the comprehension of fermented food processes
|
Auteur(s) |
Maxime Lecomte
1, 2
, Wenfan Cao
1
, Julie Aubert
3
, David James Sherman
2
, Hélène Falentin
1
, Clémence Frioux
2
, Simon Labarthe
4, 2
1
STLO -
Science et Technologie du Lait et de l'Oeuf
( 1096408 )
- 65, rue de Saint Brieuc 35042 Rennes
- France
2
PLEIADE -
Pleiade, from patterns to models in computational biodiversity and biotechnology
( 1002316 )
- 200, avenue de la Vieille Tour
33405 Talence cedex
- France
3
MIA Paris-Saclay -
Mathématiques et Informatique Appliquées
( 1002311 )
- 22 place de l'Agronomie CS 20040 91123 Palaiseau cedex
- France
4
BioGeCo -
Biodiversité, Gènes & Communautés
( 1002315 )
- Site de recherche Forêt - Bois de Pierroton - 69, route d'Arcachon F-33612 Cestas Cedex FRANCE
- France
|
Licence |
Paternité
|
Langue du document |
Anglais
|
Nom de la revue |
|
Public visé |
Scientifique
|
Date de publication |
2024-05
|
Volume |
83
|
Page/Identifiant |
24 - 38
|
Date de production/écriture |
2024-03-08
|
Version du document |
version éditeur
|
Vulgarisation |
Non
|
Comité de lecture |
Oui
|
Audience |
Internationale
|
Date de publication électronique |
2024-03-08
|
URL éditeur |
https://www.sciencedirect.com/science/article/pii/S1096717624000302?via%3Dihub
|
Domaine(s) |
|
Projet(s) ANR |
|
Collaboration/Projet |
|
Éditeur scientifique |
|
Thésaurus Inrae |
|
Mots-clés |
en
Systems biology, Fermentation, Metabolic modeling, Microbial community analysis, Cheese microbial ecology, Dynamics
|
DOI | 10.1016/j.ymben.2024.02.014 |
Fichier sous embargo
Fichier sous embargo
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Année | Mois | Jours |
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