Cheese taste and flavour properties result from complex metabolic processes occurring in microbial communities. A deeper understanding of such mechanisms makes it possible to improve both industrial production processes and end-product quality through the design of microbial consortia. In this work, we caracterise the metabolism of a three-species community consisting of , and during a seven-week cheese production process. Using genome-scale metabolic models and omics data integration, we modeled and calibrated individual dynamics using monoculture experiments, and coupled these models to capture the metabolism of the community. This model accurately predicts the dynamics of the community, enlightening the contribution of each microbial species to organoleptic compound production. Further metabolic exploration revealed additional possible interactions between the bacterial species. This work provides a methodological framework for the prediction of community-wide metabolism and highlights the added value of dynamic metabolic modeling for the comprehension of fermented food processes.

中文翻译：

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通过代谢模型揭示奶酪生产中细菌相互作用的动态和机制


奶酪的味道和风味特性是微生物群落中发生的复杂代谢过程的结果。对此类机制的更深入了解使得通过微生物群落的设计来改善工业生产工艺和最终产品质量成为可能。在这项工作中，我们描述了由 、 和 组成的三个物种群落在为期七周的奶酪生产过程中的新陈代谢。使用基因组规模的代谢模型和组学数据集成，我们使用单一培养实验对个体动态进行建模和校准，并将这些模型结合起来以捕获群落的新陈代谢。该模型准确地预测了群落的动态，揭示了每种微生物物种对感官化合物生产的贡献。进一步的代谢探索揭示了细菌物种之间其他可能的相互作用。这项工作为预测全群落代谢提供了一个方法框架，并强调了动态代谢模型对于理解发酵食品过程的附加价值。