Genome-scale metabolic model of Lb. casei BL23 reveals the role of redox balance in flavor formation.

ALARCÓN, SERGIO; ZULJAN FA; ESPARIZ, MARTÍN; ALBIOL, J

Cordoba

Congreso; 52th Meeting of Argentine Society of Biochemical Research SAIB; 2016

Lactobacillus casei BL23 is a lactic acid bacterial strain, which is widely used in the dairy industries and is considered an archetypal Lb. casei strain. A genome-scale metabolic reconstruction for Lb. casei including 851 genes, 920 metabolic reactions, and 792 metabolites, was reconstructed using both manual genome annotation and an automatic SEED model. Validation was performed simulating cell growth on 20 reported carbon sources. More than 300 genes were reannotated in this model comparing our model with recently published Lb. casei LC2W model (Xu et al., 2015). The model was used to identify several vitamins and amino acids that are essential for the microorganism?s growth. The model was used to gain system level insights in flavor forming pathways from amino acid metabolism. Among the objective functions evaluated, the redox balance best explained the distribution of fluxes through flavor forming pathways in stationary phase for this bacterium.