1 Ocak 2021 Dergi makalesi Açık Erişim

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

Dublin Core

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Ozcan, Emrah</dc:creator>
  <dc:creator>Seven, Merve</dc:creator>
  <dc:creator>Sirin, Burcu</dc:creator>
  <dc:creator>Cakir, Tunahan</dc:creator>
  <dc:creator>Nikerel, Emrah</dc:creator>
  <dc:creator>Teusink, Bas</dc:creator>
  <dc:creator>Toksoy Oner, Ebru</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/10867</dc:identifier>
  <dc:identifier>oai:zenodo.org:10867</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>BIOTECHNOLOGY AND BIOENGINEERING 118(1) 223-237</dc:source>
  <dc:title>Dynamic co-culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>