Etude du métabolisme de la levure Yarrowia lipolytica dans un écosystème fromager par une approche transcriptomique

TL;DRAbstract

The adaptation of microorganisms to their environment depends on both their ability to cope with the physico-chemical characteristics of the cheese and their ability to degrade substrates in their environment, while interacting with other microbial species. Controlling the dynamics of populations remains a major challenge in order to control the different steps of cheese production. The flora being selected, this could enable, to shorten the ripening time significantly while maintaining or even improving the microbial and organoleptic qualities of the cheese. Many studies have highlighted the inability of adaptation of the inoculated microorganisms, which are in competition with the natural flora of the cheese. The objective of this work was to better understand the adaptative metabolism of the ubiquitous yeast Yarrowia lipolytica. As a first step, we chose to study the metabolism of this yeast in mono-culture focusing on key metabolic pathways of cheese ripening, lactate and amino aci

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