Exploring microbial communication through small molecules in multiple species domains for biotechnological use

探索多个物种领域中通过小分子进行的微生物通讯，以用于生物技术用途

• 批准号: 2480224
• 金额: --
• 依托单位: University College London
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2021
• 资助国家: 英国
• 起止时间: 2021 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2480224
• 关键词: Exploring; microbial; communication; through; small

Saccharomyces cerevisiae is a broadly studied organism. Its academic and industrial importance is extensive, as model to study cellular process in eukaryotes, metabolic engineering or in industrial fermentation processes in which its contribution in the biosynthesis of flavours and aromas depends not only on culture conditions but also on whether the species is the sole contributor or on the conformation of the microbial consortium in which it takes part.The coexistence can allow the establishment of symbiotic relations that favour the group. Under these conditions, the organisms share resources as nutrients and space. The metabolic interactions can lead to, for example, the activation of complementary metabolic activities and/or the distribution of tasks across different contributing species. The microbial communities frequently show enhanced capacity in comparison to their monocultures in a range of properties including but not limited to their capacity to degrade compounds, produce different metabolites, stimulate the community growth, as well as to increase their resilience to face hostile environmental conditions. These superior characteristics are also useful for biotechnological applications; in particular, microbial consortia are used to respond to an increasing demand of natural flavours and aromas. However, while some interactions can favour the processes of interest, others may hinder it. Therefore, understanding these mechanisms could contribute to developing well-controlled processes.By culturing S. cerevisiae in coexistence with other yeasts and bacteria, a novel range of properties leading to enhanced metabolic capacity has been observed; some bacteria can modulate the yeast metabolism and reduce the yield of the toxic ethanol, S. cerevisiae can inhibit or enhance the growth of other microorganisms or can cause other microorganisms to manifest specific phenotypes. This is particularly relevant for cocultures where the non-Saccharomyces species is one with a large variety of cryptic secondary metabolites pathways that are not expressed under standard laboratory conditions such as Streptomyces, which, as a genus, is a major producer of bioactive secondary metabolites of biotechnological application.This project aims to systematically investigate the interactions S. cerevisiae establishes with species co-occurring in its natural habitat, particularly on the grape skin and on the vine-floor, which contributes to the enhancement of the quality of the produce as well as providing natural protection to its host plant via improving resistance against fungal infestations. The small molecules, which establish the communication between the interacting species, will be identified empirically, using two different model systems: a microbial consortium and pairwise interaction models of biotechnological significance.In this project, the student will be trained in a range of high-throughput cellular analytics tools and statistical evaluation of 'omics' data. The student will be introduced to various data frameworks and concepts of data standardisation for cellular measurements. Digital twin concepts will be explored within the sub-cellular domain through linear and non-linear programming of metabolic network models.The project falls specifically within the Living with Environmental Change and Manufacturing the Future Themes and Manufacturing Technologies, Process systems: components and integration, Resource efficiency and Synthetic Biology Research Areas within the EPSRC remit.Dr Sofia Kourmpetli from Cranfield University will be involved in the project and will act as a Tertiary Supervisor for the student.

酿酒酵母是一种被广泛研究的生物。它在学术和工业上的重要性是广泛的，作为研究真核生物细胞过程的模型，在代谢工程或工业发酵过程中，其在风味和芳香的生物合成中的贡献不仅取决于培养条件，而且取决于该物种是否是唯一的贡献者或取决于其参与的微生物聚生体的构象。有利于集团的关系。在这些条件下，生物体共享资源，如营养和空间。代谢相互作用可以导致例如互补代谢活动的激活和/或不同贡献物种之间的任务分配。与其单一培养物相比，微生物群落在一系列特性中经常显示出增强的能力，包括但不限于其降解化合物、产生不同代谢物、刺激群落生长以及增加其面对不利环境条件的弹性的能力。这些上级特性对于生物技术应用也是有用的;特别地，微生物聚生体用于响应对天然风味和芳香的日益增长的需求。然而，虽然一些相互作用可以有利于感兴趣的过程，其他人可能会阻碍它。因此，了解这些机制可能有助于发展良好的控制过程。酿酒酵母与其他酵母和细菌共存时，已经观察到导致代谢能力增强的一系列新特性;一些细菌可以调节酵母代谢并降低有毒乙醇S.酿酒酵母菌可以抑制或增强其他微生物的生长，或者可以引起其他微生物表现出特定的表型。这是特别相关的共培养物中的非酵母属物种是一个具有大量的各种各样的隐蔽的次级代谢途径，不表达在标准的实验室条件下，如链霉菌，作为一个属，是一个主要的生产商的生物技术应用的生物活性的次级代谢产物。酿酒酵母与在其自然栖息地，特别是在葡萄皮和葡萄藤地上共存的物种建立了联系，这有助于提高产品的质量，并通过提高对真菌感染的抵抗力为其宿主植物提供天然保护。小分子，建立相互作用的物种之间的通信，将被识别经验，使用两种不同的模型系统：微生物财团和生物技术意义的成对相互作用模型。在这个项目中，学生将在一系列高通量细胞分析工具和“组学”数据的统计评估培训。学生将被介绍到各种数据框架和蜂窝测量数据标准化的概念。数字孪生概念将通过代谢网络模型的线性和非线性编程在亚细胞领域内进行探索。该项目福尔斯特别属于与环境变化和制造未来主题和制造技术，工艺系统：组件和集成，EPSRC职权范围内的资源效率和合成生物学研究领域。来自克兰菲尔德大学的索菲亚Kourmpetli博士将参与项目，并将作为学生的三级主管。