Exploring the resilience and stability of a defined human gut microbiota consortium: An isothermal microcalorimetric study.

Jekaterina Kazantseva, Anna Kattel, Valter Aro, Petri-Jaan Lahtvee, Arvi Jõers, Ranno Nahku, Isma Belouah

Journal: MicrobiologyOpen 2024;13(4):e1430

PMID: 39115291

Abstract

The gut microbiota significantly contributes to human health and well-being. The aim of this study was to evaluate the stability and resilience of a consortium composed of three next-generation probiotics (NGPs) candidates originally found in the human gut. The growth patterns of Akkermansia muciniphila, Bacteroides thetaiotaomicron, and Faecalibacterium prausnitzii were studied both individually and consortium. The growth kinetics of Akkermansia muciniphila (A. muciniphila), Bacteroides thetaiotaomicron (B. thetaiotaomicron), and Faecalibacterium prausnitzii (F. prausnitzii) were characterized both individually and in consortium using isothermal microcalorimetry and 16S ribosomal RNA next-generation sequencing. The consortium reached stability after three passages and demonstrated resilience to changes in its initial composition. The concentration of butyrate produced was nearly twice as high in the consortium compared to the monoculture of F. prausnitzii. The experimental conditions and methodologies used in this article are a solid foundation for developing further complex consortia.

© 2024 The Author(s). MicrobiologyOpen published by John Wiley & Sons Ltd.

Address: Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.; Bioprocess Optimization, Center of Food and Fermentation Technologies, Tallinn, Estonia.; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.; Cell Biology, University of Tartu, Institute of Technology, Tartu, Estonia.; Cell Biology, University of Tartu, Institute of Technology, Tartu, Estonia.; Bioprocess Optimization, Center of Food and Fermentation Technologies, Tallinn, Estonia.; Bioprocess Optimization, Center of Food and Fermentation Technologies, Tallinn, Estonia.; Cell Biology, University of Tartu, Institute of Technology, Tartu, Estonia.
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