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Master thesis

Metabolic modeling for the optimization of cheese's organoleptic qualities

Abstract : 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, limiting substrate 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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https://hal.inrae.fr/hal-02957560
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Submitted on : Monday, October 5, 2020 - 11:43:04 AM
Last modification on : Wednesday, June 2, 2021 - 3:28:02 PM

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  • HAL Id : hal-02957560, version 1

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Maxime Lecomte. Metabolic modeling for the optimization of cheese's organoleptic qualities. Food engineering. 2020. ⟨hal-02957560⟩

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