Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Liu, Yanfeng; Wang, Bing; Yang, Fan; Zhang, Xiaolong; Li, Jianghua; Du, Guocheng; Wang, Li; Chen, Jian

doi:10.3390/fermentation8010033

Cited by 8 publications

(1 citation statement)

References 35 publications

(38 reference statements)

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“…In our study, the pH in the co-culture at 12 h was 5.22, compared to 4.28 in the monoculture (Supplementary Table S3), supporting the important role of the yeast in enhancing EPS production by regulating media pH. Additionally, yeast can support the growth of LAB through production of diffusible growthpromoting factors, with amino acids being particularly important since most of LAB are auxotrophic for important amino acids (Ponomarova et al, 2017;Liu et al, 2022). In particular, S. cerevisiae EC118 has been shown to supply alanine to L. delbrueckii when cultivated in co-culture, leading to increased viability of Lactobacillus rhamnosus HN001 and Lacticaseibacillus paracasei H9 under gastrointestinal conditions and improved adhesion to intestinal cells (Lim et al, 2015).…”

Section: Discussionsupporting

confidence: 67%

Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6

et al. 2023

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IntroductionDue to the increasing consumer demand for the development and improvement of functional foods containing probiotics, new probiotic candidates need to be explored as well as novel means to enhance their beneficial effects. Lactobacillus kefiranofaciens OSU-BDGOA1 is a strain isolated from kefir grains that has demonstrated probiotic traits. This species is the main inhabitant of kefir grains and is responsible for the production of an exopolysaccharide (EPS) whit vast technological applications and potential bioactivities. Research has shown that interkingdom interactions of yeast and lactic acid bacteria can enhance metabolic activities and promote resistance to environmental stressors.MethodsComparative genomic analyses were performed to distinguish OSU-BDGOA1 from other strains of the same species, and the genome was mined to provide molecular evidence for relevant probiotic properties. We further assessed the cumulative effect on the probiotic properties of OSU-BDGOA1 and Kluyveromyces marxianus bdgo-ym6 yeast co-culture compared to monocultures.ResultsSurvival during simulated digestion assessed by the INFOGEST digestion model showed higher survival of OSU-BDGOA1 and bdgo-ym6 in co-culture. The adhesion to intestinal cells assessed with the Caco-2 intestinal cell model revealed enhanced adhesion of OSU-BDGOA1 in co-culture. The observed increase in survival during digestion could be associated with the increased production of EPS during the late exponential and early stationary phases of co-culture that, by enhancing co-aggregation between the yeast and the bacterium, protects the microorganisms from severe gastrointestinal conditions as observed by SEM images. Immune modulation and barrier function for recovery and prevention of flagellin-mediated inflammation by Salmonella Typhimurium heat-killed cells (HKSC) in Caco-2 cells were also measured. OSU-BDGOA1 in mono- and co-culture regulated inflammation through downregulation of pro-inflammatory cytokine expression and increased membrane barrier integrity assessed by TEER, FD4 permeability, and expression of tight junctions.DiscussionThe results of the study warrant further research into the application of co-cultures of yeast and LAB in functional probiotic products and the potential to increase EPS production by co-culture strategies.

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Section: Discussionsupporting

confidence: 67%

Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6

et al. 2023

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Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu

Li,

Lin,

Tang

et al. 2024

Eur Food Res Technol

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Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

Yu,

Mou,

Xiao

et al. 2023

World J Microbiol Biotechnol

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Daqu is of great signi cance to the brewing process of Baijiu, and there are variations in the light-avor Baijiu Daqu in different regions. However, few studies have been conducted on light-avor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile avor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study ndings reveal that Daquoriginating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and sacchari cation power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esteri cation, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus, Kroppenstedtia,Saccharomycopsis, and Thermoascus, while SX was dominated by Bacillus, Prevotella, and Saccharomycopsis. The analysis detected a total of 47 volatile components in both HB Daquand SX Daqu. The volatile components of pyrazine were signi cantly more abundant in HB Daqu than in SX Daqu, while alcohol compounds were more prominent in SX Daqu than in HB Daqu. In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria, Fusobacteriota, Ascomycota, Blastocladiomycota, Basidiomycota, and Mucormyceexhibited positive correlations with a signi cant proportion of the key volatile compounds. This study establishes a scienti c foundation for improving the quality of light-avor Daqu liquor in different regions of China.

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Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Cited by 8 publications

References 35 publications

Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6

Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6

Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu

Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

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