Cited by 173Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

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Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

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Sieuwerts, Sander, Bron, Peter A., Smid, Eddy J.·2018·LWT

DOI 10.1016/j.lwt.2017.12.022

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Abstract

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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BackgroundMethod
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Background
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Background
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“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].”
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“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.”
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“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.”
BackgroundInfluential
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“…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.…”
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“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).”
Background
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Background
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“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].”
Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
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“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.”
Background
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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
“Recent studies have shown that certain yeasts interact with LAB to produce significant aromatic compounds (Sieuwerts et al., 2018).”
Background
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Han, 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
Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
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“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.”
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“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.”
Effect of Mixed Inoculums Volume and pH on Anti Nutritional Level in Cabbage Fermentation using Saccharomyces cerevisiae and Lactobacillus plantarum
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
Bioprotective potential of lactic acid bacteria
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Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
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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.
ORCID: Sieuwerts, Sander
Bron, Peter A.
Smid, Eddy J.
Venue: LWT
Publisher: Elsevier BV
Published: 2018-04
Volume: 90
Pages: 201-206
ISSN: 0023-6438 (ISSN-L)
DOI: 10.1016/j.lwt.2017.12.022
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
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
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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Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

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