The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.
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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Verduyn, C., Postma, E., Scheffers, W. A., & van Dijken, J. P. (1992) · Yeast · doi:10.1002/yea.320080703 · Cited by 1,510
The sourdough microflora: biodiversity and metabolic interactions
Vuyst, L. D., & Neysens, P. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.012 · Cited by 639 · cited 4×
“…Capozzi et al., 2012; Spano & Massa, 2006), kefir (Cheirsilp Shoji, Shimizu & Shioya, 2003), different types of cheese (Corsetti, Rossi, & Gobbetti, 2001; Mounier et al., 2005; Viljoen, 2001), and sourdough (De Vuyst & Neysens, 2005; Gobbetti, Corsetti, & Rossi, 1994a; Gobbetti & Corsetti, 1997).”
BackgroundInfluentialMicrobe-Microbe Interactions in Mixed Culture Food Fermentations
Smid, E. J., & Lacroix, C. (2013) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2012.11.007 · Cited by 348 · cited 1×
“…member and, consequently, for the microbial community as a whole (Franco & Pérez-Díaz, 2013; Sieuwerts, de Bok, Hugenholtz, & van Hylckama Vlieg, 2008a), thereby influencing the characteristics such as taste and texture of the fermented end-product (Irlinger et al., 2012; Smid & Lacroix, 2013).”
BackgroundUnraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
Sieuwerts, S., de Bok, F. A. M., Hugenholtz, J., & Vlieg, J. E. T. V. H. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.00113-08 · Cited by 342 · cited 1×
“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.”
BackgroundYeast diversity of sourdoughs and associated metabolic properties and functionalities
Vuyst, L. D., Harth, H., Kerrebroeck, S. V., & Leroy, F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.07.018 · Cited by 306 · cited 1×
“However, evidence for mutualistic interactions in dough that are not based on carbon source and amino acid exchange in sourdough is largely unavailable (De Vuyst et al., 2016).”
BackgroundNijkamp, J. F., van den Broek, M. A., Datema, E., de Kok, S., Bosman, L., Luttik, M. A. H., Daran-Lapujade, P. A. S., Vongsangnak, W., Nielsen, J., Heijne, W. H. M., et al. (2012) · Microbial Cell Factories · doi:10.1186/1475-2859-11-36 · Cited by 284 · cited 2×
“PK113-7D (Nijkamp et al., 2012) was grown in YPD broth ((10 g l−1 yeast extract (Difco, Franklin lakes, NJ), 10 g l−1 peptone (Difco), 20 g l−1 glucose (Scharlau)) at 30 °C. Cultures were maintained as frozen stocks at −80 °C cell cultures containing 22% glycerol (Scharlau, Sentmenat, Spain).”
MethodSaccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives
Alexandre, H., Costello, P. J., Remize, F., Guzzo, J., & Guilloux-Bénatier, M. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2003.10.013 · Cited by 250 · cited 2×
“Yeast and lactic acid bacteria are known to co-exist and co-operate in fermented beverages and food products such as wine (Alexandre et al., 2004; Capozzi et al., 2012; Spano & Massa, 2006), kefir (Cheirsilp Shoji, Shimizu & Shioya, 2003), different types of cheese (Corsetti, Rossi, & Gobbetti,…”
BackgroundThe interaction between yeasts and bacteria in dairy environments
Viljoen, B. C. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00570-0 · Cited by 245 · cited 2×
“, 2012; Spano & Massa, 2006), kefir (Cheirsilp Shoji, Shimizu & Shioya, 2003), different types of cheese (Corsetti, Rossi, & Gobbetti, 2001; Mounier et al., 2005; Viljoen, 2001), and sourdough (De Vuyst & Neysens, 2005; Gobbetti, Corsetti, & Rossi, 1994a; Gobbetti & Corsetti, 1997).”
A simple and fast method for determining colony forming units
Sieuwerts, S., de Bok, F. A. M., Mols, E., de Vos, W. M., & Vlieg, J. E. T. V. H. (2008) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2008.02417.x · Cited by 223 · cited 1×
“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.”
BackgroundSieuwerts, 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×
“substrate and the production of organic acids have been responsible for improved shelf-life of foods for millennia (Tamime, 2002), whereas positive interactions have been shown to promote desired product characteristics such as flavour formation in wine (Alexandre, Costello, Remize, Guzzo, & Guilloux-Benatier, 2004) a…”
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Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
Ibrahim, S. A., Ayivi, R. D., Zimmerman, T., Siddiqui, S. A., Altemimi, A. B., Fidan, H., Esatbeyoglu, T., & Bakhshayesh, R. V. (2021) · Foods · doi:10.3390/foods10123131 · Cited by 418
“These antimicrobials can be divided into three primary groups: (a) peptidic or proteinacious bacteriocins; (b) organic acids (butyric acetic acids and lactic acid); (c) other small molecules, for example diacetyl, hydrogen peroxide, acetaldehyde, acetoine, reuterin, and reutericyclin [7].”
BackgroundInfluentialYogurt and other fermented foods as sources of health-promoting bactéria
Kok, C. R., & Hutkins, R. (2018) · Nutrition Reviews · doi:10.1093/nutrit/nuy056 · Cited by 317
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
Wu, Q. J., Zhu, Y., Fang, C., Wijffels, R. H., & Xu, Y. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.02.011 · Cited by 253
The diversity and function of sourdough starter microbiomes
Landis, E. A., Oliverio, A., McKenney, E. A., Nichols, L. M., Kfoury, N., Biango‐Daniels, M. N., Shell, L., Madden, A. A., Shapiro, L. R., Sakunala, S., et al. (2021) · eLife · doi:10.7554/elife.61644 · Cited by 208
“Whereas previous studies have focused on single pairs of interacting sourdough microbes (De Vuyst and Neysens, 2005; Gobbetti et al., 1994; Sieuwerts et al., 2018), we chose eight isolates: four LAB and four yeasts, representing the most frequent yeasts and bacteria in sourdough that also displayed strong positive and…”
BackgroundProbiotic and Potentially Probiotic Yeasts—Characteristics and Food Application
Staniszewski, A., & Kordowska‐Wiater, M. (2021) · Foods · doi:10.3390/foods10061306 · Cited by 185
Metadata
- 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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