About biomass overyielding of mixed cultures in batch processes

Rapaport, Alain; Nidelet, Tibault; Aida, S. El; Harmand, Jérôme

doi:10.1016/j.mbs.2020.108322

Cited by 11 publications

(10 citation statements)

References 33 publications

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“…Posing: (5) one has: (6) Using these notations, one can rewrite the biogas production as: (7) Under H1, one can then establish that: or where i * is such that .…”

Section: Process Modelingmentioning

confidence: 99%

“…Second, if other processus [here mortality, but another may be used cf. Rapaport et al (2019) or Harmand et al (2019)] are added it is established that overyielding is possible. We establish conditions under which biodiversity promotes performance overyielding.…”

Section: Introductionmentioning

confidence: 99%

“…In first part, an important question -the ability of certain ecosystems to exhibit overyielding -is investigated using a model-based approach. It is shown that classical competition theory cannot explain such phenomenon, thus invalidating a large class of classical mass-balance-based models, Rapaport et al (2019). In second part, we show how new combinatorial approaches can be used to find the best combination of species of a functional ecosystem with limited complexity.…”

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confidence: 96%

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Contribution of Modeling for a Better Understanding of Microbial Ecosystems

Harmand

2019

EEEP

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This paper aims at presenting how a number of recent modeling approaches can be used for better understanding microbial ecosystems dynamics. In first part, an important question -the ability of certain ecosystems to exhibit overyielding -is investigated using a model-based approach. It is shown that classical competition theory cannot explain such phenomenon, thus invalidating a large class of classical mass-balance-based models, Rapaport et al. (2019). In second part, we show how new combinatorial approaches can be used to find the best combination of species of a functional ecosystem with limited complexity. More precisely classification approaches inspired from the work by Jaillard et al. (2018) are used and illustrated with simulations. Their robustness with respect to a number of experimental parameters (investigated in simulation) is studied. For ecosystems with higher richness, we show how another probabilistic approach proposed by Jaillard et al. (2014) may be useful.

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“…Posing: (5) one has: (6) Using these notations, one can rewrite the biogas production as: (7) Under H1, one can then establish that: or where i * is such that .…”

Section: Process Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 96%

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Contribution of Modeling for a Better Understanding of Microbial Ecosystems

Harmand

2019

EEEP

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“…Here, artificial co-cultures refer to cultures composed of microorganisms that are generally not found together in nature, whereas synthetic co-cultures concern associations of microorganisms in which at least one of the strains is a genetically modified organism (GMO). Depending on the type of microbial assembly, the aim is (1) to increase or decrease concentrations in the targeted molecules, described as overyielding ( Rapaport et al, 2020 ), by using the division of labor (DOL), or/and (2) to multiply the functions expressed compared to monocultures. Regardless of the objectives, in each case the outcomes are reliant on positive interactions between the microorganisms that also enhance their fitness.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

et al. 2020

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Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformation and fermented food production. The mechanisms underlying such positive interactions have been the focus of numerous studies in recent decades and are now starting to be well characterized. Lactic acid bacteria (LAB) contribute to the final organoleptic, nutritional, and health properties of fermented food products. However, interactions in LAB co-cultures have been little studied, apart from the well-characterized LAB co-culture used for yogurt manufacture. LAB are, however, multifunctional microorganisms that display considerable potential to create positive interactions between them. This review describes why LAB co-cultures are of such interest, particularly in foods, and how their extensive nutritional requirements can be used to favor positive interactions. In that respect, our review highlights the benefits of co-cultures in different areas of application, details the mechanisms underlying positive interactions and aims to show how mechanisms based on nutritional interactions can be exploited to create efficient LAB co-cultures.

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“…However, such complex models are not well suited for mathematical analysis. It is why a number of simpler models have been investigated in the literature over theses last years [8,11,23,12,21,22]. When dealing with the digestion of wastewater, it is recognized that the limiting step is the methanoganesis.…”

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confidence: 99%