ArticleApplied and environmental microbiology2013
Transcriptome-based characterization of interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus in lactose-grown chemostat cocultures.
Article in Applied and environmental microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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33 citing papers in PubMed, 68 citations in OpenAlex.
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- Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions.Foods (Basel, Switzerland) · 2024Article
- Impact of nutrient excess on physiology and metabolism ofFrontiers in microbiology · 2024Article
- Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community.FEMS microbiology ecology · 2023Article
- Quantification and mitigation of byproduct formation by low-glycerol-producing Saccharomyces cerevisiae strains containing Calvin-cycle enzymes.Biotechnology for biofuels and bioproducts · 2023Article
- Metabolomic analysis of the effects of a mixed culture ofFrontiers in nutrition · 2023Article
- Differential Amino Acid Uptake and Depletion in Mono-Cultures and Co-Cultures ofMicroorganisms · 2022Article
- The production and biochemical characterization of α-carbonic anhydrase from Lactobacillus rhamnosus GG.Applied microbiology and biotechnology · 2022Article
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Probiotic and Potentially Probiotic Yeasts-Characteristics and Food Application.Foods (Basel, Switzerland) · 2021Review
- Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception.Frontiers in microbiology · 2021Article
- Enforced Mutualism Leads to Improved Cooperative Behavior betweenMicroorganisms · 2020Article
- Physiological responses of Saccharomyces cerevisiae to industrially relevant conditions: Slow growth, low pH, and high COBiotechnology and bioengineering · 2020Article
- A Big World in Small Grain: A Review of Natural Milk Kefir Starters.Microorganisms · 2020Review
- Interaction with Pantoea agglomerans Modulates Growth and Melanization of Sporothrix brasiliensis and Sporothrix schenckii.Mycopathologia · 2019Article
- Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition.Applied and environmental microbiology · 2018Article
- Article
- Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.Applied and environmental microbiology · 2017Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mixed populations of Saccharomyces cerevisiae yeasts and lactic acid bacteria occur in many dairy, food, and beverage fermentations, but knowledge about their interactions is incomplete. In the present study, interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus, two microorganisms that co-occur in kefir fermentations, were studied during anaerobic growth on lactose. By combining physiological and transcriptome analysis of the two strains in the cocultures, five mechanisms of interaction were identified. (i) Lb. delbrueckii subsp. bulgaricus hydrolyzes lactose, which cannot be metabolized by S. cerevisiae, to galactose and glucose. Subsequently, galactose, which cannot be metabolized by Lb. delbrueckii subsp. bulgaricus, is excreted and provides a carbon source for yeast. (ii) In pure cultures, Lb. delbrueckii subsp. bulgaricus grows only in the presence of increased CO2 concentrations. In anaerobic mixed cultures, the yeast provides this CO2 via alcoholic fermentation. (iii) Analysis of amino acid consumption from the defined medium indicated that S. cerevisiae supplied alanine to the bacterium. (iv) A mild but significant low-iron response in the yeast transcriptome, identified by DNA microarray analysis, was consistent with the chelation of iron by the lactate produced by Lb. delbrueckii subsp. bulgaricus. (v) Transcriptome analysis of Lb. delbrueckii subsp. bulgaricus in mixed cultures showed an overrepresentation of transcripts involved in lipid metabolism, suggesting either a competition of the two microorganisms for fatty acids or a response to the ethanol produced by S. cerevisiae. This study demonstrates that chemostat-based transcriptome analysis is a powerful tool to investigate microbial interactions in mixed populations.
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