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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BackgroundInfluential
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Background
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Background
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Background
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“Typically, the composition of the microbial community in these products is stable (De Vuyst & Neysens, 2005; Sieuwerts et al., 2008a), which indicates that there are underlying mechanisms that prevent exclusion by competition.”
Background
Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus
Sieuwerts, S., Douwe Molenaar, B., van Hijum, S. A. F. T., Beerthuyzen, M. M., Stevens, M. J. A., Janssen, P. W. M., Ingham, C. J., de Bok, F. A. M., de Vos, W. M., & Vlieg, J. E. T. V. H. (2010) · Applied and Environmental Microbiology · doi:10.1128/aem.01122-10 · Cited by 209 · cited 2×
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Background

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Additional file 3 of A systematic review to identify biomarkers of intake for fermented food products
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Additional file 2 of A systematic review to identify biomarkers of intake for fermented food products
Li, K. J., Brouwer-Brolsma, E. M., Burton-Pimentel, K. J., Vergères, G., & Feskens, E. J. M. (2021) · Figshare · doi:10.6084/m9.figshare.14462874
Additional file 1 of A systematic review to identify biomarkers of intake for fermented food products
Li, K. J., Brouwer-Brolsma, E. M., Burton-Pimentel, K. J., Vergères, G., & Feskens, E. J. M. (2021) · Figshare · doi:10.6084/m9.figshare.14462871
Additional file 4 of A systematic review to identify biomarkers of intake for fermented food products
Li, K. J., Brouwer-Brolsma, E. M., Burton-Pimentel, K. J., Vergères, G., & Feskens, E. J. M. (2021) · Figshare · doi:10.6084/m9.figshare.14462880
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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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