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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        "name": "Ozcan, Emrah"
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      {
        "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
        "name": "Seven, Merve"
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      {
        "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
        "name": "Sirin, Burcu"
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      {
        "affiliation": "Gebze Tech Univ, Dept Bioengn, Gebze, Turkey", 
        "name": "Cakir, Tunahan"
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      {
        "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
        "name": "Nikerel, Emrah"
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      {
        "affiliation": "Vrije Univ Amsterdam, Amsterdam Inst Mol & Life Sci AIMMS, Syst Biol, Amsterdam, Netherlands", 
        "name": "Teusink, Bas"
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      {
        "affiliation": "Marmara Univ, IBSB, Dept Bioengn, Istanbul, Turkey", 
        "name": "Toksoy Oner, Ebru"
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    "description": "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.", 
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    "journal": {
      "issue": "1", 
      "pages": "223-237", 
      "title": "BIOTECHNOLOGY AND BIOENGINEERING", 
      "volume": "118"
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    "publication_date": "2021-01-01", 
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    "title": "Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures"
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