Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir

Food Microbiology

Volumn 35, Issue 2, 2013, Pages 92-98

  Stadie, Jasmin ^a   Gulitz, Anna ^a   Ehrmann, Matthias A ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Lactobacilli; Mutualism; Symbiosis; Trophic interaction; Water kefir; Yeasts

Indexed keywords

AMINO ACID; LACTIC ACID;

ANIMAL; ARTICLE; CATTLE; COCULTURE; DAIRY PRODUCT; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; SYMBIOSIS; YEAST;

AMINO ACIDS; ANIMALS; CATTLE; COCULTURE TECHNIQUES; CULTURED MILK PRODUCTS; FERMENTATION; LACTIC ACID; LACTOBACILLUS; MILK; SYMBIOSIS; YEASTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 84877023546     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.03.009     Document Type: Article

References (29)

1. Abbas C.A. Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts. Yeasts in Food and Beverages 2006, vol. 184:285-334. Springer, Berlin.
2. Babayan T.L., Bezrukov M.G. Autolysis in yeasts. Acta Biotechnologica 1985, 5(2):129-136.
3. Challinor S., Rose A. Interrelationships between a yeast and a bacterium when growing together in defined medium. Nature (London) 1954, 174:877-878.
4. Cheirsilp B., Shimizu H., Shioya S. Enhanced kefiran production by mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae. Journal of Biotechnology 2003, 100(1):43-53.
5. Cheirsilp B., Shoji H., Shimizu H., Shioya S. Interactions between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in mixed culture for kefiran production. Journal of Bioscience and Bioengineering 2003, 96(3):279-284.
6. Damiani P., Gobbetti M., Cossignani L. The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds. LWT-Food Science and Technology 1996, 70:63-70.
7. De Bary H.A. Die Erscheinung der Symbiose 1879, vol. 8. Karl J. Trubner, Strasbourg.
8. De Vuyst L., Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology 2005, 16(1-3):43-56.
9. Farnworth E. Kefir - a complex probiotic. Food Science and Technology 2005, 2:1-17.
10. Frey-Klett P., Burlinson P., Deveau A., Barret M., Tarkka M., Sarniguet A. Bacterial-fungal interactions: hyphens between agricultural, clinical, environmental, and food microbiologists. Microbiology and Molecular Biology Reviews: MMBR 2011, 75(4):583-609.
11. Gadaga T.H., Mutukumira A.N., Narvhus J.A. The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk. International Journal of Food Microbiology 2001, 68(1-2):21-32.
12. Gobbetti M., Corsetti A., Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World Journal of Microbiology and Biotechnology 1994, 10:275-279.
13. Gobbetti M., Corsetti A., Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Applied Microbiology and Biotechnology 1994, 456-460.
14. Gulitz A., Stadie J., Ehrmann M.A., Ludwig W., Vogel R.F. Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis. Journal of Applied Microbiology 2013, 1-10.
15. Gulitz A., Stadie J., Wenning M., Ehrmann M.A., Vogel R.F. The microbial diversity of water kefir. International Journal of Food Microbiology 2011, 151(3):284-288.
16. Hebert E.M., Raya R.R., De Giori G.S. Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062. Applied and Environmental Microbiology 2000, 66(12):5316-5321.
17. Horisberger M. Structure of the dextran of the tibi grain. Carbohydrate Research 1969, 10:379-385.
18. Kebler L. California bees. Journal of the Amercian Pharmaceutical Association 1921, 10:939-943.
19. Kurtzman C. Phylogenetic circumscription of, and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. FEMS Yeast Research 2003, 4(3):233-245.
20. Leroi F., Pidoux M. Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. Journal of Applied Microbiology 1993, 74(1):48-53.
21. Leroi F., Pidoux M. Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Microbiology 1993, 74(1):54-60.
22. Lewis M.J., Stephanopoulos D. Glucose-induced release of amino acids from Saccharomyces carlsbergensis by action on the cytoplasmic membrane. Journal of Bacteriology 1967, 93:976-984.
23. Pidoux M., Brillouet J., Quemener B. Characterization of the polysaccharides from a Lactobacillus brevis and from sugary kefir grains. Biotechnology Letters 1988, 10(6):415-420.
24. Reiß J. Metabolic activity of Tibi grains. Zeitschrift für Lebensmitteluntersuchung und Forschung 1990, 191(6):462-465.
25. Rice K.C., Bayles K.W. Molecular control of bacterial death and lysis. Microbiology and Molecular Biology Reviews 2008, 72(1):85-109. (table of contents).
26. Sadykov M.R., Bayles K.W. The control of death and lysis in staphylococcal biofilms: a coordination of physiological signals. Current Opinion in Microbiology 2012, 15(2):211-215.
27. Vosti D.C., Joslyn M.A. Autolysis of several pure culture yeasts. Applied and Environmental Microbiology 1954, 1:79-84.
28. Ward M. The ginger-beer plant, and the organisms composing it: a contribution to the study of fermentation yeasts and bacteria. Philosophical Transactions of the Royal Society of London 1892, 183:125-187.
29. Zourari A., Accolas J., Desmazeaud M. Metabolism and biochemical characteristics of yogurt bacteria. A review. Le Lait 1992, 1-34.