Metabolic Modeling of Wine Fermentation at Genome Scale.
| Autor: | Mendoza SN; Systems Biology Lab, AIMMS, Vrije Universiteit, Amsterdam, The Netherlands., Saa PA; Laboratory of Biotechnology, Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile., Teusink B; Systems Biology Lab, AIMMS, Vrije Universiteit, Amsterdam, The Netherlands., Agosin E; Laboratory of Biotechnology, Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile. agosin@ing.puc.cl. |
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| Jazyk: | angličtina |
| Zdroj: | Methods in molecular biology (Clifton, N.J.) [Methods Mol Biol] 2022; Vol. 2399, pp. 395-454. |
| DOI: | 10.1007/978-1-0716-1831-8_16 |
| Abstrakt: | Wine fermentation is an ancient biotechnological process mediated by different microorganisms such as yeast and bacteria. Understanding of the metabolic and physiological phenomena taking place during this process can be now attained at a genome scale with the help of metabolic models. In this chapter, we present a detailed protocol for modeling wine fermentation using genome-scale metabolic models. In particular, we illustrate how metabolic fluxes can be computed, optimized and interpreted, for both yeast and bacteria under winemaking conditions. We also show how nutritional requirements can be determined and simulated using these models in relevant test cases. This chapter introduces fundamental concepts and practical steps for applying flux balance analysis in wine fermentation, and as such, it is intended for a broad microbiology audience as well as for practitioners in the metabolic modeling field. (© 2022. This is a U.S. government work and not under copyright protection in the U.S.; foreign copyright protection may apply.) |
| Databáze: | MEDLINE |
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