Conference
Metatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese.
| العنوان: | Metatranscriptomics and metabolic modeling to identify bacterial metabolic interactions during the manufacture of a model pressed cheese. |
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| المؤلفون: | Cao, Wenfan, Lecomte, Maxime, Le Fur, Solène, Aubert, Julie, J., Maillard, Marie-Bernadette, Nicolas, Aurélie, Deutsch, Stéphanie-Marie, Parayre, Sandrine, Boissel, Françoise, Leduc, Arlette, Kerjouh, Ali, Harel-Oger, Marielle, Garric, Gilles, Frioux, Clémence, Sherman, David James, Labarthe, Simon, Thierry, Anne, Falentin, Hélène |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Rennes Angers, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Pleiade, from patterns to models in computational biodiversity and biotechnology (PLEIADE), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS)-Inria Bordeaux - Sud-Ouest, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria)-Biodiversité, Gènes & Communautés (BioGeCo), Université de Bordeaux (UB)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Mathématiques et Informatique Appliquées (MIA Paris-Saclay), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| المصدر: | FOODMICRO 2022 ; https://hal.inrae.fr/hal-03781287 ; FOODMICRO 2022, Aug 2022, Athènes, Greece ; https://fems-microbiology.org/opportunities/foodmicro-2022/ |
| بيانات النشر: | CCSD |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | lactic acid bacteria, Cheese, propionic bacteria, Metatranscriptomic, Interaction, Metabolite, Ecosystem, flavour compound, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology |
| جغرافية الموضوع: | Athènes, Greece |
| الوصف: | International audience ; In cheese production, lactic acid bacteria (LAB) and propionic bacteria are key players in the production of metabolites that confer nutritional and organoleptic qualities. However, the contribution of each species to the final quality of cheeses is not fully elucidated. The objective was to determine which species contribute to acidify and produce flavour compounds, by which metabolic pathways, according to which temporality and also to investigate the bacterial metabolic interactions contributing to the functioning of the cheese ecosystem.We sequenced and annotated: Lactococcus lactis subsp. lactis biovar diacetylactis CIRM-BIA1206 (LL), Lactiplantibacillus plantarum CIRM-BIA465 (LP), Propionibacterium freudenreichii CIRM-BIA122 (PF). We reconstructed the metabolic pathways and developed a community metabolic model. Four semi-hard cheeses were made with LL, LP and PF and were analyzed throughout manufacturing. Bacteria, sugars, organic acids and flavour compounds were quantified and RNA sequenced.The analysis of differentially expressed genes showed at which moment of the manufacturing process the genes involved in the catabolism of lactose and citrate and in the synthesis pathways of different flavour compounds: lactic, acetic, propionic, isovaleric (old cheese flavour), acetoin (cheesy flavour) acids were induced. Lactose catabolism was induced in LP and PF (Leloir pathway) during acidification and then in LL (tagatose pathway) during ripening. Acetoin production was induced in LL, LP and PF from the beginning of the manufacturing process to the beginning of ripening. The synthesis of propionic and isovaleric acids were attributed to PF and the corresponding metabolisms were induced from the beginning of the manufacturing then stably expressed during the first month of the ripening. Since the mixed fermentation pathways were induced during ripening, acetic acid was likely produced by LL, LP and PF at this stage. Implementation of the metabolic community model in the Smetana tool ... |
| نوع الوثيقة: | conference object |
| اللغة: | English |
| الاتاحة: | https://hal.inrae.fr/hal-03781287 https://hal.inrae.fr/hal-03781287v1/document https://hal.inrae.fr/hal-03781287v1/file/Falentin-FoodMicro2022-Tango.pdf |
| Rights: | http://creativecommons.org/licenses/by-nc-nd/ ; info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.F435DF5B |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |