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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{
  "@context": "https://schema.org/", 
  "@id": 10867, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "name": "Ozcan, Emrah"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
      "name": "Seven, Merve"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
      "name": "Sirin, Burcu"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Gebze Tech Univ, Dept Bioengn, Gebze, Turkey", 
      "name": "Cakir, Tunahan"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Yeditepe Univ, Genet & Bioengn Dept, Istanbul, Turkey", 
      "name": "Nikerel, Emrah"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Vrije Univ Amsterdam, Amsterdam Inst Mol & Life Sci AIMMS, Syst Biol, Amsterdam, Netherlands", 
      "name": "Teusink, Bas"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Marmara Univ, IBSB, Dept Bioengn, Istanbul, Turkey", 
      "name": "Toksoy Oner, Ebru"
    }
  ], 
  "datePublished": "2021-01-01", 
  "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.", 
  "headline": "Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures", 
  "identifier": 10867, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures", 
  "url": "https://aperta.ulakbim.gov.tr/record/10867"
}