Mutually Stimulating Interactions between Lactic Acid Bacteria and Saccharomyces cerevisiae in Sourdough Fermentation
Open accessAbstract
Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying interactions between lactic acid bacteria and yeast during sourdough fermentation. Therefore, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus sanfranciscensis were co-cultured with the yeast Saccharomyces cerevisiae in a newly developed medium, as well as in situ in a sourdough-like environment. L. sanfranciscensis was found to be stimulated by a secreted factor of S. cerevisiae in any tested in vitro situation, whereas L. plantarum and S. cerevisiae stimulated each other only in the presence of glucose, fructose and lactose as carbon source, but not with galactose, maltose, sucrose and starch. Moreover, it was demonstrated that L. sanfranciscensis is stimulated by CO2 and another yet to be identified factor produced by yeast in a sourdough-like environment. In conclusion, S. cerevisiae produces growth factors stimulatory to lactic bacteria. The nature and the efficacy of these growth factors depend on the target species and on the supplied carbon source.
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Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
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“In addition, L. sanfrancisco is stimulated by the CO 2 produced by the yeast in the dough (Sieuwerts, Bron, and Smid 2018).”
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Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
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“sanfranciscensis is stimulated by CO2 and another yet-to-be-identified factor produced by yeast in a sourdough-like environment [19].”
Yuan, J., Ma, D., Yang, Y., Zhao, Y., Ren, H., Liu, X., Tan, M., & Li, K. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103874 · Cited by 30 · see citing works
Considering sourdough from a biochemical, organoleptic, and nutritional perspective
Fekri, A., Abedinzadeh, S., Torbati, M., Azadmard‐Damirchi, S., & Savage, G. P. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105853 · Cited by 28 · see citing works
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
Francesca, N., Gaglio, R., Alfonzo, A., Corona, O., Moschetti, G., & Settanni, L. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.01.009 · Cited by 28 · see citing works
“agents produce growth factors stimulatory to LAB (Sieuwerts et al., 2018), but the association of more selected strains is necessary to get optimal sourdough characteristics (Palla et al.”
BackgroundRogalski, E., Ehrmann, M. A., & Vogel, R. F. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03722-0 · Cited by 26 · see citing works
Bartkienė, E., Zokaitytė, E., Lėlė, V., Starkutė, V., Zavistanavičiūtė, P., Klupšaitė, D., Černauskas, D., Ružauskas, M., Bartkevičs, V., Pugajeva, I., et al. (2021) · Toxins · doi:10.3390/toxins13020163 · Cited by 26 · see citing works
“cerevisiae may benefit from maltose hydrolysis by the mentioned LAB strain [32].”
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“sanfranciscensis, while this lactic acid bacterium produces lactic acid which is utilizable by yeast to grow [29,30].”
BackgroundMicrobiological characterization of Gioddu, an Italian fermented milk
Maoloni, A., Blaiotta, G., Ferrocino, I., Mangia, N. P., Osimani, A., Milanović, V., Cardinali, F., Cesaro, C., Garofalo, C., Clementi, F., et al. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108610 · Cited by 25 · see citing works
“cerevisiae can grow on lactate produced by lactic acid bacteria, as already described in kefir (Sieuwerts et al., 2018), thus explaining its presence in the analyzed Gioddu samples.”
BackgroundDing, Y., Niu, Y., Chen, Z., Dong, S., & Li, H. (2020) · LWT · doi:10.1016/j.lwt.2020.110268 · Cited by 25 · see citing works
Kang, X., Gao, Z., Zheng, L., Zhang, X., & Li, H. (2021) · LWT · doi:10.1016/j.lwt.2021.111492 · Cited by 25 · see citing works
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Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread
Vriesekoop, F., Haynes, A., van der Heijden, N., Liang, H., Paximada, P., & Zuidberg, A. (2021) · Fermentation · doi:10.3390/fermentation7020096 · Cited by 24 · see citing works
“It has been very clearly established that both the yeast and the lactic acid bacteria interact in a sourdough environment in a mutually beneficial cooperation [23,24].”
BackgroundEffects of Lactobacillus plantarum on the ethanol tolerance of Saccharomyces cerevisiae
He, X., Liu, B., Xu, Y., Chen, Z., & Li, H. (2021) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-021-11198-x · Cited by 23 · see citing works
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“cerevisiae stimulated growth of each other only in the presence of fructose, glucose and lactose as carbon sources but not with galactose, maltose, sucrose and starch [34].”
BackgroundYe, X., Zhang, X., Hao, L., Lin, Q., & Bao, Y. (2023) · Fermentation · doi:10.3390/fermentation9050439 · Cited by 23 · see citing works
Gu, Y., Zhang, B., Tian, J., Li, L., & Yin-feng, H. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112612 · Cited by 22 · see citing works
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Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk
Wang, S., Huang, R.-F., Ng, K., Chen, Y., Shiu, J.-S., & Chen, M. (2021) · Foods · doi:10.3390/foods10092098 · Cited by 18 · see citing works
Ripari, V., Tomassetti, M., Cecchi, T., & Berardi, E. (2018) · European Food Research and Technology · doi:10.1007/s00217-018-3114-4 · Cited by 18 · see citing works
Recent innovations in the production of selected specialty (non-traditional) beers
Puligundla, P., Šmogrovičová, D., & Mok, C. (2021) · Folia Microbiologica · doi:10.1007/s12223-021-00881-1 · Cited by 18 · see citing works
Ao, X., Liao, Y.-M., Kang, H.-Y., Li, H., Tian, H., Zou, L., Liu, S., Chen, S., Yang, Y., & Liu, X. (2023) · Foods · doi:10.3390/foods12193704 · Cited by 17 · see citing works
“Studies have shown that yeast increases the amino acids in the mixed fermentation system to maintain LAB growth and metabolism [29].”
Gu, Q., Li, Y., Lou, Y., Zhao, Y., Feng, X., Li, P., Laaksonen, O. A., Yang, B., Capozzi, V., & Liu, S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.113976 · Cited by 18 · see citing works
Wang, X., Xue, H., Li, Y., Li, P., Liu, Z., & Piao, C. (2024) · LWT · doi:10.1016/j.lwt.2024.116476 · Cited by 17 · see citing works
Zhang, R.-D., Gao, F.-Z., Shi, Y., Zhao, J., Liu, Y., He, L.-Y., & Ying, G. (2024) · Environmental Pollution · doi:10.1016/j.envpol.2024.124482 · Cited by 16 · see citing works
Dulf, E. H., Vodnar, D. C., Danku, A. E., Martău, G. A., Teleky, B., Dulf, F. V., Ramadan, M. F., & Crisan, O. (2022) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2022.888827 · Cited by 19 · see citing works
“The determination of bacterial concentration was performed by measuring the optical density at 600 nm (OD600) as reported in (Sieuwerts et al., 2018; Dulf et al., 2020).”
BackgroundMethodde Melo, N. N., Carvalho-Estrada, P. D. A., Tavares, Q. G., Pereira, L. D. M., Delai Vigne, G. L., Camargo Rezende, D. M. L., & Schmidt, P. (2023) · Agronomy · doi:10.3390/agronomy13010223 · Cited by 15 · see citing works
Sánchez‐Adriá, I. E., Sanmartín, G., Prieto, J. A., Estruch, F., Fortis, E., & Rández‐Gil, F. (2023) · Microbiological Research · doi:10.1016/j.micres.2023.127487 · Cited by 15 · see citing works
“A well-known example is the nutritional mutualism of Fructilactobacillus sanfranciscensis and K. humilis (Sieuwerts et al., 2018).”
Baek, H.-W., Kim, S.-A., Min, W.-K., Kang, S. D., Shim, S., Han, N. S., & Seo, J. (2020) · Food Analytical Methods · doi:10.1007/s12161-020-01920-2 · Cited by 15 · see citing works
“The sourdough has complex microbial composition and the interactions between microorganisms are key to their performance in food habitats (Liu et al. 2018; Sieuwerts et al. 2018).”
BackgroundLiu, W., Zhou, J., Tan, F., Yin, H., Yang, C., & Lu, K. (2021) · LWT · doi:10.1016/j.lwt.2021.111093 · Cited by 14 · see citing works
Lin, J., Zhang, J., Zou, G., Zhang, X., Shāng, H., Ji, B., Bai, Y., Qu, L., & Wei, Y. (2024) · Fermentation · doi:10.3390/fermentation10080429 · Cited by 14 · see citing works
“Lactic acid bacteria have the ability to hydrolyze lactose into galactose and glucose, with galactose serving as a novel carbon source for the growth of yeast [38].”
Loivamaa, I., Greis, M., Nikander, V., Edelmann, M., Pöysä, M., Varmanen, P., & Saris, P. E. J. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105807 · Cited by 13 · see citing works
Picoli, F., Marques, S. D. O., de Oliveira, A. D., Nunes, C. G., Serafini, S., Klein, B., de Oliveira, N. S., Neves, N., Zampar, A., Lopes, D. L. D. A., et al. (2022) · Aquaculture Research · doi:10.1111/are.15859 · Cited by 13 · see citing works
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“Effect in pH, TA, and Lactic Acid Alterations in pH, total titratable acidity (TA), and lactic acid levels signify the metabolic activity of micro-organisms within the substrate and mirror their metabolic processes (Sieuwerts et al., 2018).”
BackgroundStudy of a First Approach to the Controlled Fermentation for Lambic Beer Production
Postigo, V., García, M., & Arroyo, T. (2023) · Microorganisms · doi:10.3390/microorganisms11071681 · Cited by 12 · see citing works
“The growth and metabolic rate of LAB may decrease, increase or remain unaffected in the presence of yeast, depending on several factors such as the matrix or the strains of microorganisms used [46].”
BackgroundBrewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
Nieto-Sarabia, V. L., Melgar‐Lalanne, G., Ballinas-Cesatti, C. B., García-García, F. A., Jose-Salazar, J. A., Flores-Ortíz, C. M., Cristiani‐Urbina, E., & Morales-Barrera, L. (2023) · Microorganisms · doi:10.3390/microorganisms11040977 · Cited by 11 · see citing works
“, barley seeds) to be previously hydrolyzed into simple sugars [49].”
BackgroundWu, M., Wang, Q., Zhang, H., Pan, Z., Zeng, Q., Fang, W., Mao, J., Li, J., Wu, H., & Qiu, Z. (2023) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-023-02903-3 · Cited by 11 · see citing works
“Many strategies have been proposed to enhance the biosynthesis of the secondary metabolites lovastatin, including gene recombination [10], introducing exogenous nutrients [11], process optimization [12], and coculture technique [13].”
BackgroundRusso, P., Diez‐Ozaeta, I., Mangieri, N., Tamame, M., Spano, G., Dueñas, M. T., López, P., & Mohedano, M. L. (2023) · Foods · doi:10.3390/foods13010069 · Cited by 11 · see citing works
“This observation is not so obviously explained since different competition or positive mutualistic interactions between LAB and yeasts in sourdough fermentation have been reported [89].”
BackgroundDEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
Nevskaya, E. V., Бородулин, Д. М., Potekha, V. L., Nevskiy, A. A., Лобасенко, Б. А., & Shulbaeva, M. (2018) · Foods and raw materials · doi:10.21603/2308-4057-2018-1-99-109 · Cited by 11 · see citing works
Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation
Martín-Garcia, A., Riu-Aumatell, M., & López‐Tamames, E. (2022) · Fermentation · doi:10.3390/fermentation8030133 · Cited by 11 · see citing works
Yu, Y., Wang, X., Wang, J., Tian, S., Liu, Y., Liang, W., Liang, J., & Zhang, G. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117729 · Cited by 10 · see citing works
Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation
Sinotte, V. M., Ramos-Viana, V., Vásquez, D. P., Sirakova, S. M., Valerón, N. R., Cuesta-Maté, A., Parkins, S. K. T., Giecko, J., Velasco, E. M., Zilber, D., et al. (2025) · iScience · doi:10.1016/j.isci.2025.113595 · Cited by 11 · see citing works
“64,79 In sourdough, yeast and lactic acid bacteria can secrete factors that promote one another’s growth, 80 and overall have complementary roles in the fermentation of sugars and protein derivatives.”
Liu, T., Shi, Y., Li, Y., Yi, H., Gong, P., Lin, K. F., Zhang, Z., & Zhang, L. (2022) · Foods · doi:10.3390/foods11152373 · Cited by 10 · see citing works
“In addition, though previous studies have investigated the metabolic interactions between yeast and LAB isolated from sourdough in terms of substrate utilization, they were mainly performed in defined media, scarcely in situ.”
BackgroundInfluentialWenkang, H., Hui, F., Hongyan, C., Jiamin, L., Rui, Z., Qin, C., & Zeng, X. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114117 · Cited by 10 · see citing works
Gómez-Galindo, M., Truchado, P., Volpi, M., Gravesen, A., Gil, M. I., & Allende, A. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110549 · Cited by 10 · see citing works
Zheng, C., Hou, S., Zhou, Y., Yu, C., & Li, H. (2024) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-024-13091-9 · Cited by 9 · see citing works
“…usually co-cultured with other microorganisms (Yılmaz and Gökmen 2021; Soden et al. 2008), such as non-Saccharomyces yeast and lactic acid bacteria (Sieuwerts et al. 2018; Jin et al. 2021); meanwhile, and to improve the production efficiency, Acremonium cellulolyticus C-1 was co-cultured with S.…”
Wang, Q., Wang, W., Zhang, Y., Yao, Y., Dong, B., & Zhao, G. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106223 · Cited by 9 · see citing works
A snapshot study of the microbial community dynamics in naturally fermented cow’s milk
Xu, W., Li, C., Guo, Y., Zhang, Y., Ya, M., & Guo, L. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2174 · Cited by 9 · see citing works
“Such limitation can be overcome by the study of distinct strains occurring in naturally fermented products (Carbonetto et al., 2020; Mendoza et al., 2010; Sieuwerts et al., 2018; Sudun et al., 2013).”
BackgroundSelected fungal fermentation of Astragali Radix (Huangqi) alters its bioactive compound profile
Lin, J., Li, T. X., Yin, Y., & Wei, Y. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105781 · Cited by 8 · see citing works
Pradal, I., González-Alonso, V., Wardhana, Y. R., & Vuyst, L. D. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111278 · Cited by 8 · see citing works
Somalou, P., Ieronymaki, E., Feidaki, K., Prapa, I., Stylianopoulou, E., Spyridopoulou, K., Skavdis, G., Grigoriou, M. E., Panas, P., Argiriou, A., et al. (2024) · Microorganisms · doi:10.3390/microorganisms12020231 · Cited by 7 · see citing works
“The antimicrobial activity of probiotics against several healthcare-associated pathogens [10–12] has been linked to organic acids, bacteriocins, hydrogen peroxide, diacetyl, and other antimicrobial compounds [13–16].”
BackgroundGhadimi, D., Ebsen, M., Röcken, C., Fölster‐Holst, R., Groessner‐Schreiber, B., Dörfer, C. E., & Bockelmann, W. (2022) · Endocrine Metabolic & Immune Disorders - Drug Targets · doi:10.2174/1871530322666220408215101 · Cited by 8 · see citing works
Wang, Q., Lai, Y., Zhang, H., Li, J., Zeng, Q., Pan, Z., Wu, H., Wu, M., & Qiu, Z. (2023) · Biochemical Engineering Journal · doi:10.1016/j.bej.2023.109037 · Cited by 7 · see citing works
Zhang, J., Zhang, T., Chen, M., Bai, B., Yang, Y., Fan, S., & Bo, T. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106851 · Cited by 7 · see citing works
Sanmartín, G., Prieto, J. A., Morard, M., Estruch, F., Blasco-García, J., & Rández‐Gil, F. (2025) · Foods · doi:10.3390/foods14101677 · Cited by 7 · see citing works
“A mature sourdough often harbors only one or two dominant microbial species [33–41] as a result of differences in their inherent ability to adapt to this specific environment and the existence of positive and negative interactions among species [54,55].”
Ngwenya, M. P., Nkambule, T. P., & Kidane, S. W. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e21613 · Cited by 7 · see citing works
“Sieuwerts, Bron, & Smid [40], reported that Lactiplantibacillus plantarum and Saccharomyces cerevisiae stimulated each other only in the presence of glucose, fructose and lactose as carbon source.”
BackgroundEffect of temperature on the quality and microbial community during Daocai fermentation
Wang, X., Liu, X., Sun, C., Cheng, Y., Li, Z., Qiu, S., & Huang, Y. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101827 · Cited by 6 · see citing works
“Recent studies have shown that certain yeasts interact with LAB to produce significant aromatic compounds (Sieuwerts et al., 2018).”
BackgroundHan, X., Ma, T., Wu, Y., Liu, Q., Marie-Colette, A. K., Mi, L., & Wang, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115814 · Cited by 6 · see citing works
Zhao, Y., Jiang, Y., Xin, W., Liang, M., Song, J., Wang, C., Chen, X., & Suo, H. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14201 · Cited by 6 · see citing works
“12,13 In microbial communities, L. plantarum produces lactic acid and acetic acid through speci fi c metabolic pathways, thereby lowering the pH of the fermentation system and inhibiting the production of ammonia nitrogen.”
Chen, S., Zhang, F., Ananta, E., Muller, J. A., Liang, Y., Lee, Y. K., & Liu, S. (2024) · Fermentation · doi:10.3390/fermentation10020075 · Cited by 6 · see citing works
“Another reason could be the lack of competition for nutrients between the yeast and the LAB due to underlying mechanisms that prevent exclusion [23], as they may utilize different sources of energy to build up the cell mass when co-cultured.”
Ananda, T. D., Srihardyastutie, A., Prasetyawan, S., & Safitri, A. (2019) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/546/6/062004 · Cited by 7 · see citing works
Bioprotective potential of lactic acid bacteria
Laslo, É., György, É., & András, C. D. (2020) · Acta Universitatis Sapientiae Alimentaria · doi:10.2478/ausal-2020-0007 · Cited by 6 · see citing works
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
Vicens-Sans, A., Marı́n, S., Sanchís, V., Ramos, A. J., & Gahete, F. M. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111092 · Cited by 5 · see citing works
- Authors
- Sieuwerts, S., Bron, P. A., & Smid, E. J.
- Affiliations
- Delft University of Technology (NL)
- Nederlands Instituut Voor Zuivel Oonderzoek (NL)
- Wageningen University & Research (NL)
- Corresponding author
- Smid, Eddy J.
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-04
- Volume
- 90
- Pages
- 201-206
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2771907458
- Cited by
- 173
- References
- 31
- Citations by year
- 2026: 27 · 2025: 30 · 2024: 28 · 2023: 18 · 2022: 14 · 2021: 22 · 2020: 19 · 2019: 9 · 2018: 6
- FWCI
- 10.46
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- LWT (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion, cc-by)
- Data Archiving and Networked Services (DANS) (submittedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- sourdough fermentation, lactic acid bacteria, Saccharomyces cerevisiae, microbial interactions, Lactobacillus plantarum, Lactobacillus sanfranciscensis, growth promotion, carbon source, carbon dioxide, co-culture
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