Mutants of<i>Lactobacillus plantarum</i>ML11-11 Deficient in Co-Aggregation with Yeast Exhibited Reduced Activities of Mixed-Species Biofilm Formation

Furukawa, Soichi; Nojima, Natsumi; Nozaka, Soma; Hirayama, Satoru; Satoh, Ayumi; Ogihara, Hirokazu; Morinaga, Yasushi

doi:10.1271/bbb.110714

Cited by 13 publications

(3 citation statements)

References 20 publications

(37 reference statements)

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“…The coaggregative interaction between LAB and yeast species has extensively been reported in the last few years (10,20,22,30,31). As mentioned by Fukurawa et al (28), cell-cell adhesion (coaggregation) and cell-surface adhesion might be controlled by different mechanisms in lactobacilli, as reported in L. plantarum-S. cerevisiae mixed-species biofilm formation.…”

Section: Discussionmentioning

confidence: 89%

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

León-Romero

Domínguez-Manzano

Garrido‐Fernández

et al. 2016

Appl Environ Microbiol

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The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of D-(؉)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing. U ntil recently, microbiologists had studied microorganisms as pure cultures of nonaggregated planktonic cells. However, it is now well accepted that in nature, microorganisms can exist within microbial communities named biofilms (1). Biofilms are defined as sessile microbial communities that are attached to a surface or each other, surrounded by a matrix of exopolysaccharide material (EPS) and extracellular DNA (eDNA) produced and released by the same microorganisms. According to Costerton et al. (2), the biofilm life cycle is part of a dominant survival strategy in natural environments.It is known that monocultural biofilms are rarely found in nature. Instead, they are composed of mixed species of bacteria and eukaryotes, which are thought to be more stable than monospecies films (3, 4). This behavior is also the case with microbial communities in food environments (5-10). In the particular case of olive table fermentations, the presence of polymicrobial communities composed of yeasts and lactic acid bacteria (LAB) attached to both biotic (skin of the olives) and abiotic (inner fermenter walls) surfaces has been reported (11-14). The predominant LAB adhered to the surface of this fruit belong mainly to the species Lactobacillus pentosus, although a variety of yeast species coexist in the same biofilms during fermentation. Candida boidinii, Debaryomyces etchelsii, Issatchenkia occidentalis, Pichia membranifaciens, Saccharomyces cerevisiae, and Wickerhamomyces anomalus are among the most prominent yeast species found in this fermented fruit (15).Apart from contributing to the sensory attributes of the final product and other advantageous activities, it has been recognized that yeasts have a beneficial role in the olive fermentation ecosystem by promoting the growth of L. pentosus through the production of essential B vitamins (15-18). In the last few years, various authors have described the biofilm formation process with mixed species of L. pentosus and yeasts in natura...

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Section: Discussionmentioning

confidence: 89%

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

León-Romero

Domínguez-Manzano

Garrido‐Fernández

et al. 2016

Appl Environ Microbiol

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“…The 119WT and 13B4WT strains of L. pentosus were previously isolated from diverse table-olive processing brines based on their technological and probiotic potential 15 . Non-coaggregative spontaneous mutants 119-14MT and 13B4-13MT were obtained as previously described 16 . The C. boidinii TOMC-Y13 strain was selected based on its technological and inter-species co-aggregative properties.…”

Section: Olive Fermentationmentioning

confidence: 99%

The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenicEscherichia coli

et al. 2019

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“…The mannose-specific adhesin (Msa) identified in L. plantarum and L. fermentum has been assigned as responsible for the cell-cell interaction [9][10][11]. Recently, Hirayama et al…”

Section: Introductionmentioning

confidence: 99%

Fisiologia da fermentação alcoólica

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Dedico esta tese a minha noiva e companheira, Dri, aos meus queridos irmãosFernando e Mariana e a todos meus familiares. v AGRADECIMENTOS Primeiramente, gostaria de um agradecimento especial ao meu orientador, prof. Dr.Gonçalo Pereira, por todas as oportunidades e pela confiança depositada. Gostaria de agradecer também de maneira particular ao meu co-orientador, prof. Dr.Lucas Argueso, pela oportunidade em desenvolver parte deste trabalho em seu laboratório nos EUA e pela grande atenção dada ao longo de todos estes anos no desenvolvimento desta tese.A minha noiva, Dri, presente em todos os momentos com sua energia única e carinho que sempre me motivaram.A todos meus familiares e amigos, que sempre me motivaram.

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Mutants ofLactobacillus plantarumML11-11 Deficient in Co-Aggregation with Yeast Exhibited Reduced Activities of Mixed-Species Biofilm Formation

Cited by 13 publications

References 20 publications

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenicEscherichia coli

Fisiologia da fermentação alcoólica

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