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Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures

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dc.contributor.authorTOKSOY ÖNER, EBRU
dc.contributor.authorsOzcan, Emrah; Seven, Merve; Sirin, Burcu; Cakir, Tunahan; Nikerel, Emrah; Teusink, Bas; Toksoy Oner, Ebru
dc.date.accessioned2022-03-14T09:24:45Z
dc.date.available2022-03-14T09:24:45Z
dc.date.issued2021-01
dc.description.abstractIn this study, we have investigated the cheese starter culture as a microbial community through a question: can the metabolic behaviour of a co-culture be explained by the characterized individual organism that constituted the co-culture? To address this question, the dairy-origin lactic acid bacteriaLactococcus lactissubsp.cremoris,Lactococcus lactissubsp.lactis,Streptococcus thermophilus andLeuconostoc mesenteroides, commonly used in cheese starter cultures, were grown in pure and four different co-cultures. We used a dynamic metabolic modelling approach based on the integration of the genome-scale metabolic networks of the involved organisms to simulate the co-cultures. The strain-specific kinetic parameters of dynamic models were estimated using the pure culture experiments and they were subsequently applied to co-culture models. Biomass, carbon source, lactic acid and most of the amino acid concentration profiles simulated by the co-culture models fit closely to the experimental results and the co-culture models explained the mechanisms behind the dynamic microbial abundance. We then applied the co-culture models to estimate further information on the co-cultures that could not be obtained by the experimental method used. This includes estimation of the profile of various metabolites in the co-culture medium such as flavour compounds produced and the individual organism level metabolic exchange flux profiles, which revealed the potential metabolic interactions between organisms in the co-cultures.
dc.identifier.doi10.1002/bit.27565
dc.identifier.eissn1097-0290
dc.identifier.issn0006-3592
dc.identifier.pubmed32926401
dc.identifier.urihttps://hdl.handle.net/11424/243087
dc.identifier.wosWOS:000572989700001
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofBIOTECHNOLOGY AND BIOENGINEERING
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectlactic acid bacteria
dc.subjectstarter cultures
dc.subjectgenome-scale metabolic network
dc.subjectco-culture metabolic modelling
dc.subjectLACTIC-ACID BACTERIA
dc.subjectFLUX BALANCE ANALYSIS
dc.subjectLACTOCOCCUS-LACTIS
dc.subjectSTREPTOCOCCUS-THERMOPHILUS
dc.subjectDIACETYL PRODUCTION
dc.subjectFOOD FERMENTATIONS
dc.subjectFLAVOR FORMATION
dc.subjectGROWTH
dc.subjectLEUCONOSTOC
dc.subjectREQUIREMENTS
dc.titleDynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures
dc.typearticle
dspace.entity.typePublication
local.avesis.idbc077aee-8b34-4bf6-828e-384b2fe3ab9b
local.import.packageSS16
local.indexed.atWOS
local.indexed.atSCOPUS
local.indexed.atPUBMED
local.journal.numberofpages15
local.journal.quartileQ2
oaire.citation.endPage237
oaire.citation.issue1
oaire.citation.startPage223
oaire.citation.titleBIOTECHNOLOGY AND BIOENGINEERING
oaire.citation.volume118
relation.isAuthorOfPublication6118e9e4-a58e-429b-bbec-4f73a3089a2b
relation.isAuthorOfPublication.latestForDiscovery6118e9e4-a58e-429b-bbec-4f73a3089a2b

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