Linking species composition to functionality in fermented milk product

Our research aims to reveal the link between species composition and functionality in microbial systems in spontaneously fermented milk as a model system for other traditional foods and other types of microbial communities. We are doing this by profiling the species composition in a community at both DNA (showing species composition) and RNA levels (showing aggregated functionality by the analysis community-level gene expression). We are also linking these data to the metabolic output (aroma profile of the product). Samples that we use were taken from the laboratory evolutionary experiment where microbial community was propagated for 16 transfers. This knowledge is crucial to understand what the unit of selection is within communities and what affects resilience of both artificial and natural microbial systems.