Polymicrobial interaction between <i>Lactobacillus</i> and <i>Saccharomyces cerevisiae</i>: coexistence-relevant mechanisms

Xu, Zhenbo; Lu, Zerong; Soteyome, Thanapop; Ye, Yanrui; Huang, Teng‐Yi; Liu, Junyan; Harro, Janette M.; Kjellerup, Birthe V.; Peters, Brian M.

doi:10.1080/1040841x.2021.1893265

Cited by 32 publications

(30 citation statements)

References 116 publications

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“…In different traditional fermented foods, S. cerevisiae and Lactobacillus often show different interactions [34]. A previous study demonstrated that S. cerevisiae may increase the viability of Lactobacillus rhamnosus strains through direct cell contact and copolymerization mediated by cell surface and cell wall components or by metabolites [35]. In our study, we proved that the early promotion effect does not require interspecies contact and signal induction.…”

Section: Discussionsupporting

confidence: 69%

“…By simulating solid-state fermentation experiments, we observed similar results to those of liquid-state fermentation. Recent experiments have shown that sugar content has an important effect on the growth and metabolism of microorganisms [35]. Based on these results, we studied the effects of different inoculation amounts of S. cerevisiae and the sugar content of solid fermentation media on the growth and metabolism of L. panis and production of lactic acid.…”

Section: Discussionmentioning

confidence: 99%

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

Liu

Wang

Yang³

et al. 2022

Fermentation

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Saccharomyces cerevisiae and Lactobacillus panis are ethanol and lactic acid producers in Maotai-flavor Baijiu fermentation. Understanding their interaction is important to regulate the microbiome composition during fermentation and biosynthesis of ethanol and lactic acid. This study is the first to analyze the interaction between S. cerevisiae and L. panis at different growth phases during co-cultivation. Results showed that the different growth phases of S. cerevisiae modulated L. panis growth. Metabolomics analysis showed that amino acids and nucleoside secreted by S. cerevisiae promote L. panis growth, while ethanol inhibited L. panis growth. Furthermore, S. cerevisiae modulated L. panis cell growth under varying sugar concentrations. Simulated solid-state fermentation demonstrated that regulating the sugar concentration or the ratio of S. cerevisiae to L. panis could inhibit L. panis cell growth and reduce lactic acid accumulation. This study provided an understanding on Maotai-flavor Baijiu microbiome, which might be useful for metabolite regulation.

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Section: Discussionsupporting

confidence: 69%

Section: Discussionmentioning

confidence: 99%

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

Liu

Wang

Yang³

et al. 2022

Fermentation

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“…The combination of yeast and inulin increased amount of favourable volatile compounds and improved product texture in comparison to plain, control yogurt [59]. Yeasts and lactic acid bacteria (LAB) are often isolated together from various spontaneously fermented foods [60][61][62][63][64][65][66][67][68]. Karaolis et al, investigated the potential application of S. cerevisiae var.…”

Section: Probiotic and Potentially Probiotic Yeasts In The Aspect Of Functional Foodmentioning

confidence: 99%

“…In fermented milk products, Lactobacillus decomposes lactose (the main sugar in milk foods, which S. cerevisiae cannot metabolise) into galactose, providing carbon sources for yeasts. Next to galactose, lactic acid produced by LAB might also be used as a carbon source under aerobic condition, while the assimilation of the lactic acid under this condition might stimulate specific species of Lactobacillus to produce higher amounts of kefiran-a food-derived biopolymer with potential for use within food and biomedical applications [68,70,[76][77][78][79]. Moreover, probiotic and potentially probiotic yeast can be used in fermentation of grain products.…”

Section: Probiotic and Potentially Probiotic Yeasts In The Aspect Of Functional Foodmentioning

confidence: 99%

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Staniszewski

Kordowska‐Wiater

2021

Foods

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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

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“…The communications between Lactobacillus and Saccharomyces cerevisiaei through metabolites, microbial aggregation, and biofilm formation could increase microbial counts and organic acids in final products, prevent the contamination from spoilage bacteria during fermentation, and enhance exopolysaccharide production [ 10 ]. Recently, Xu et al [ 11 ] thoroughly reviewed the coexistence-relevant mechanisms and molecular regulatory network when co-culturing Lactobacillus with S . cerevisiae in various fermented products.…”

Section: Introductionmentioning

confidence: 99%

Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk

Wang

Huang

et al. 2021

Foods

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Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentation. The results of a colony size test on de Man, Rogosa and Sharpe (MRS) agar agar, microbial viability, and acidification performance in MRS broth and skimmed milk suggested that Lactococcus lactis subsp. cremoris APL15 is a suitable candidate for co-culturing with HL1. We then co-cultured HL1 and APL15 in skimmed milk and report remarkable improvement in fermentation ability and no negative impact on the viability of strain HL1 or textural and rheological properties of the milk. Through a co-culture strategy, we have improved the viability of kefir strain HL1 in fermented skimmed milk products and successfully developed a novel milk product with a unique flavor and sufficient probiotics.

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Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms

Cited by 32 publications

References 116 publications

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

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

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk

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