Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

Abstract

Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast-bacteria interactions in milk fermentation at 28 • C. UHT (Ultra-High Temperature) milk was inoculated with single-or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA). The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB) growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

Enterococci: Between Emerging Pathogens and Potential Probiotics

“…In fact, some enterococcal strains such as E. faecium M74 and E. faecium SF-68 are included as food supplements in several probiotic preparations that have been proved to be effective and safe, such as FortiFlora® and Cernivet® (containing E. faecium SF68®, Cerbios-Pharma SA, Switzerland), and Symbioflor® 1 with E. faecalis (Symbiopharm, Herborn, Germany) [142, 161, 162].…”

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

“…In previous works, species of Galactomyces were identified as the dominant yeasts [ 32 ], and particularly the species Galactomyces geotrichum , identified in fermented sotol must (see Table S1 ), has been attributed to possess the metabolic pathways to produce significant aromatic metabolites [ 33 ]. Dipodascus, a group of yeasts described as extremophiles, were reported in the fermentation of coffee beans performed in open tanks and are vulnerable to contamination from air, human contact, and insects [ 34 ].…”

The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications

“…The L. plantarum strains from silages reduced the yeast growth in RSM medium to a significantly lesser extent than those from raw cheeses and sourdoughs. The properties of lactobacilli isolated from silage were successfully tested to improve animal feed quality [51]. The strains obtained from milk showed different profiles of bioactive proteins and the weakest antifungal effect among the groups of origin.…”