Microbial community modeling for the production of ‘designer’ yogurt
Coordinator: Prof. Dr. Bas Teusink, Vrije Universiteit Amsterdam, Molecular Cell Biology, HES, The Netherlands
Heidelberg University, Modeling of Biological Processes, HES, Germany
University of Stuttgart, Institute of Biochemical Engineering, HES, Germany
University of Tartu, Institute of Technology, HES, Estonia
Chr. Hansen A/S, Bacterial Physiology and Improvement (BactoPhI), LE, Denmark
Yogurt is made by two microorganisms that compete for nutrients but help each other by cross feeding at the same time; these complex interactions make it difficult for industry to predict yogurt properties when fdifferent strains are combined. We use a systems biology approach to understand the nature of the interactions and to make models that can help in predicting the behaviour of mixtures of yogurt behaviour. Since in nature -and certainly in biotechnological applications- most bacteria interact with other bacteria, the insights and methods generated by this project will be translatable to other many other cases.
YogurtDesign is funded by the ERA CoBioTech partners: ETAg, BMBF, NWO and co-funded by the European Union.
Project Start: June 2018 Duration: 36 months
Project Budget: Total Cost: 1.023.000 Euro, Funding: 946.000 Euro
Project Website: http://yoghurt.bioquant.uni-heidelberg.de/projects/1
HES – higher education sector – university
LE – large enterprise