Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

Abstract

The interaction between nine lactic acid bacteria (LAB) and five yeast strains isolated from airag of Inner Mongolia Autonomic Region, China was investigated. Three representative LAB and two yeasts showed symbioses were selected and incubated in 10% (w/v) reconstituted skim milk as single and mixed cultures to measure viable count, titratable acidity, ethanol and sugar content every 24 h for 1 week. LAB and yeasts showed high viable counts in the mixed cultures compared to the single cultures. Titratable acidity of the mixed cultures was obviously enhanced compared with that of the single cultures, except for the combinations of Lactobacillus reuteri 940B3 with Saccharomyces cerevisiae 4C and Lactobacillus helveticus 130B4 with Candida kefyr 2Y305. C. kefyr 2Y305 produced large amounts of ethanol (maximum 1.35 g/L), whereas non-lactose-fermenting S. cerevisiae 4C produced large amounts of ethanol only in the mixed cultures. Total glucose and galactose content increased while lactose content decreased in the single cultures of Leuconostoc mesenteroides 6B2081 and Lb. helveticus 130B4. However, both glucose and galactose were completely consumed and lactose was markedly reduced in the mixed cultures with yeasts. The result suggests that yeasts utilize glucose and galactose produced by LAB lactase to promote cell growth.

Production of a bacteriocin‐like inhibitory substance by Leuconostoc mesenteroides subsp. dextranicum 213M0 isolated from Mongolian fermented mare milk, airag

“…mesenteroides enhances ethanol production from yeasts by supplying lactose‐hydolysates, glucose and galactose, in airag (Sudun et al . ). In addition to the promoting effect, this study suggests that Leu .…”

“…We recently revealed that these LAB and yeasts contribute to the fermentation with cooperatively or competitively affecting the growth and the metabolism of each other (Sudun et al . ). Health‐promoting effects of airag and koumiss, which include prevention of several diseases such as hypertension, gastroenteritis and tuberculosis, have been experimentally demonstrated.…”

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

“…Dekkera (61.92%) dominated in H1, and Dipodascus (99.79%) dominated in H2. These predominant genera in 10 samples belong to yeasts, and Kluyveromyces, Saccharomyces, Dipodascus, Kazachstania, and Dekkera play important roles in the processes of proteolysis, lipolysis, flavor emergence, lactic acid utilization, alcohol production, and fermentation of dairy products (Narvhus and Gadaga, 2003;Landell et al, 2006;Sudun et al, 2013;Sun et al, 2014). Nonetheless, Penicillium (42.14%), a genus of filamentous fungus, was the major genus in X2.…”

Selection and characterization of broad‐spectrum antibacterial substance‐producing Lactobacillus curvatus PA40 as a potential probiotic for feed additives

“…LAB strains produce various antibacterial substances, including organic acids (such as lactic acid and propionic acid), hydrogen peroxide, diacetyl, carbon dioxide, and bacteriocins (Ayad, Verheul, Wouters, & Smit, ; Cheung, Huang, & Yu, ; Sudun, Wulijideligen, Arakawa, Miyamoto, & Miyamoto, ). Pathogenic bacteria including Bacillus anthracis , Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella enterica Enteritidis can cause infectious diseases resulting in zoonosis of domesticated animals.…”