1 Ocak 2021 Dergi makalesi Açık Erişim

Ozcan, Emrah; Seven, Merve; Sirin, Burcu; Cakir, Tunahan; Nikerel, Emrah; Teusink, Bas; Toksoy Oner, Ebru

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/10867</identifier>
  <creators>
    <creator>
      <creatorName>Ozcan, Emrah</creatorName>
      <givenName>Emrah</givenName>
      <familyName>Ozcan</familyName>
    </creator>
    <creator>
      <creatorName>Seven, Merve</creatorName>
      <givenName>Merve</givenName>
      <familyName>Seven</familyName>
      <affiliation>Yeditepe Univ, Genet &amp; Bioengn Dept, Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sirin, Burcu</creatorName>
      <givenName>Burcu</givenName>
      <familyName>Sirin</familyName>
      <affiliation>Yeditepe Univ, Genet &amp; Bioengn Dept, Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Cakir, Tunahan</creatorName>
      <givenName>Tunahan</givenName>
      <familyName>Cakir</familyName>
      <affiliation>Gebze Tech Univ, Dept Bioengn, Gebze, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Nikerel, Emrah</creatorName>
      <givenName>Emrah</givenName>
      <familyName>Nikerel</familyName>
      <affiliation>Yeditepe Univ, Genet &amp; Bioengn Dept, Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Teusink, Bas</creatorName>
      <givenName>Bas</givenName>
      <familyName>Teusink</familyName>
      <affiliation>Vrije Univ Amsterdam, Amsterdam Inst Mol &amp; Life Sci AIMMS, Syst Biol, Amsterdam, Netherlands</affiliation>
    </creator>
    <creator>
      <creatorName>Toksoy Oner, Ebru</creatorName>
      <givenName>Ebru</givenName>
      <familyName>Toksoy Oner</familyName>
      <affiliation>Marmara Univ, IBSB, Dept Bioengn, Istanbul, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Dynamic Co-Culture Metabolic Models Reveal The Fermentation Dynamics, Metabolic Capacities And Interplays Of Cheese Starter Cultures</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/10867</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1002/bit.27565</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">In 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.</description>
  </descriptions>
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