iWS902

  public model
Model Identifier
MODEL2204260001
Short description
Saccharomyces cerevisiae Genomeā€Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions
Format
SBML (L3V1)
Related Publication
  • Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions
  • William T. Scott, Eddy J. Smid, Richard A. Notebaart, David E. Block
  • Processes , 9/ 2020 , Volume 8 , Issue 9 , pages: 1195 , DOI: 10.3390/pr8091195
  • Department of Chemical Engineering, University of California, Davis, CA Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands Department of Viticulture and Enology, University of California, Davis, CA
  • One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in yeast. Moreover, current models for Saccharomyces cerevisiae generally focus on carbon-limited and/or aerobic systems, which is not pertinent to enological conditions. Here, we curate a GSMM (iWS902) to expand on the existing Ehrlich pathway and ester formation pathways central to aroma formation in industrial winemaking, in addition to the existing sulfur metabolism and medium-chain fatty acid (MCFA) pathways that also contribute to production of sensory impact molecules. After validating the model using experimental data, we predict key differences in metabolism for a strain (EC 1118) in two distinct growth conditions, including differences for aroma impact molecules such as acetic acid, tryptophol, and hydrogen sulfide. Additionally, we propose novel targets for metabolic engineering for aroma profile modifications employing flux variability analysis with the expanded GSMM. The model provides mechanistic insights into the key metabolic pathways underlying aroma formation during alcoholic fermentation and provides a potential framework to contribute to new strategies to optimize the aroma of wines.
Contributors
Submitter of the first revision: William Scott
Submitter of this revision: William Scott
Modellers: William Scott

Metadata information

hasProperty
Mathematical Modelling Ontology Constraint-based model

Curation status
Non-curated

Modelling approach(es)

Tags

Connected external resources

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Name Description Size Actions

Model files

iWS902_wine.xml Model GEM 6.45 MB Preview | Download

Additional files

iWS902_aroma_miniFROG.xlsx Mini-FROG analysis report 29.74 KB Preview | Download
iWS902_wine.zip Folder including auto generated FROG analysis report 25.85 KB Preview | Download

  • Model originally submitted by : William Scott
  • Submitted: Apr 26, 2022 4:30:40 PM
  • Last Modified: Apr 26, 2022 4:30:40 PM
Revisions
  • Version: 2 public model Download this version
    • Submitted on: Apr 26, 2022 4:30:40 PM
    • Submitted by: William Scott
    • With comment: I added FROG analysis reports to the submission.