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ABSTRACT: Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle

PROVIDER: PRJNA1185291 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR31362734_1.fastq.gz	Fastqsanger.gz
	SRR31362734_2.fastq.gz	Fastqsanger.gz
	SRR31362735_1.fastq.gz	Fastqsanger.gz
	SRR31362735_2.fastq.gz	Fastqsanger.gz
	SRR31362736_1.fastq.gz	Fastqsanger.gz

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Project description:Flahaut2013 - Genome-scale metabolic model of L.lactis (MG1363) Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation. This model is described in the article: Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation. Flahaut NA, Wiersma A, van de Bunt B, Martens DE, Schaap PJ, Sijtsma L, Dos Santos VA, de Vos WM Applied Microbiology and Biotechnology. 2013; 97(19):8729-8739 Abstract: Lactococcus lactis subsp. cremoris MG1363 is a paradigm strain for lactococci used in industrial dairy fermentations. However, despite of its importance for process development, no genome-scale metabolic model has been reported thus far. Moreover, current models for other lactococci only focus on growth and sugar degradation. A metabolic model that includes nitrogen metabolism and flavor-forming pathways is instrumental for the understanding and designing new industrial applications of these lactic acid bacteria. A genome-scale, constraint-based model of the metabolism and transport in L. lactis MG1363, accounting for 518 genes, 754 reactions, and 650 metabolites, was developed and experimentally validated. Fifty-nine reactions are directly or indirectly involved in flavor formation. Flux Balance Analysis and Flux Variability Analysis were used to investigate flux distributions within the whole metabolic network. Anaerobic carbon-limited continuous cultures were used for estimating the energetic parameters. A thorough model-driven analysis showing a highly flexible nitrogen metabolism, e.g., branched-chain amino acid catabolism which coupled with the redox balance, is pivotal for the prediction of the formation of different flavor compounds. Furthermore, the model predicted the formation of volatile sulfur compounds as a result of the fermentation. These products were subsequently identified in the experimental fermentations carried out. Thus, the genome-scale metabolic model couples the carbon and nitrogen metabolism in L. lactis MG1363 with complete known catabolic pathways leading to flavor formation. The model provided valuable insights into the metabolic networks underlying flavor formation and has the potential to contribute to new developments in dairy industries and cheese-flavor research. This model is hosted on BioModels Database and identified by: MODEL1310300000 . To cite BioModels Database, please use: BioModels Database: An enhanced, curated and annotated resource for published quantitative kinetic models . To the extent possible under law, all copyright and related or neighbouring rights to this encoded model have been dedicated to the public domain worldwide. Please refer to CC0 Public Domain Dedication for more information.

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