Metabolic modeling for the optimization of cheese's organoleptic qualities
2020
Lecomte, Maxime | 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 Agrocampus Ouest ; 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) | Mathématiques et Informatique Appliquées du Génome à l'Environnement [Jouy-En-Josas] (MaIAGE) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Biodiversité, Gènes & Communautés (BioGeCo) ; Université de Bordeaux (UB)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université de Bordeaux (UB) | Clémence Frioux, Hélène Falentin
Master
Show more [+] Less [-]English. The cheese production industry has a great interest into understanding and controlling the microorganisms in these fermented products. The TANGO project focuses on the study of a microbial systems consisting of three bacteria in order to understand the molecular mechanisms involved in cheese avour and their dependence to cheese production techniques. This project therefore designed a experimental setup of four cheese production techniques with one specic parameter modied in each. Multi-omics data was generated for each experiment to help answer the biological questions. The computational biology part of the TANGO project was dedicated to modeling the metabolism mechanisms related to the production of organoleptic molecules by a consortium of three bacteria in cheese in the four experimental settings. I developped a pipeline to reconstruct genome-scale metabolic networks for each bacterium using heterogenous methods. I built mathematical models of the individual metabolism, identied production pathways and characterized putative interactions. I relied on graph-based and uxbased formalisms to provide predictions for the production of organoleptic compounds. Finally I built a dynamic model of the community to predict the relationship between growth, limitingsubstrate consumption and organoleptic compounds production. This study constitutes a rst step into understanding the impact of cheese production techniques on the metabolism using modelling.
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