Related Experiment Video

Updated: Apr 27, 2026

Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System
10:23

Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System

Published on: August 23, 2024

2.1K

Manganese Ion Increases LAB-yeast Mixed-species Biofilm Formation

Soma Nozaka1, Soichi Furukawa1, Miwa Sasaki1

  • 1Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan.

Bioscience of Microbiota, Food and Health
|July 9, 2014
PubMed

Insights

Lactic acid bacteria (LAB) and yeast form biofilms, with manganese sulfate significantly enhancing their formation. Manganese levels can be adjusted to control mixed-species biofilm development.

Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Mixed-species biofilms involving lactic acid bacteria (LAB) and yeast are crucial in various applications.
  • Understanding the factors influencing their formation is key to controlling microbial communities.

Purpose of the Study:

  • To investigate the formation of a mixed-species biofilm between Lactobacillus plantarum ML11-11 and Saccharomyces cerevisiae.
  • To identify specific medium components that modulate biofilm formation.

Main Methods:

  • Culturing LAB and yeast in varying concentrations of YPD and MRS media.
  • Assessing the impact of specific MRS components (beef extract, manganese sulfate) on biofilm formation.
  • Evaluating the effect of manganese sulfate on bacterial and yeast growth.

Main Results:

  • Mixed-species biofilm formation was concentration-dependent on YPD and MRS media.
  • Beef extract inhibited biofilm formation, while manganese sulfate significantly promoted it.
  • Manganese sulfate enhanced LAB and mixed-species biofilm formation up to specific concentrations, with differential effects on LAB and yeast growth.

Conclusions:

  • Mixed-species biofilm formation between LAB and yeast can be modulated by medium components.
  • Manganese ion concentration is a critical factor for controlling biofilm development.
  • This suggests potential for artificial control of microbial biofilms through manganese level manipulation.
Keywords:
Lactobacillus plantarumSaccharomyces cerevisiaemanganese ionmixed-species biofilm

More Related Videos

Monitoring Extracellular pH in Cross-Kingdom Biofilms using Confocal Microscopy10:26

Monitoring Extracellular pH in Cross-Kingdom Biofilms using Confocal Microscopy

Published on: January 30, 2020

5.6K
Using Mycobacterium smegmatis as a Bioindicator for Zinc-Limited Growth Conditions in Mycobacteria08:24

Using Mycobacterium smegmatis as a Bioindicator for Zinc-Limited Growth Conditions in Mycobacteria

Published on: September 20, 2024

980

Related Concept Videos

Microbes and Other Elemental Cycles01:24

Microbes and Other Elemental Cycles

Microbial activity plays a pivotal role in the biogeochemical cycling of iron and manganese, especially at the redox gradients characteristic of stratified aquatic environments. These cycles are driven by microbial transformations between oxidized and reduced forms of the metals, allowing organisms to exploit them for metabolic energy and structural purposes.Iron Cycling Across Redox GradientsIn neutral, oxygen-rich surface waters, iron is predominantly found in its oxidized, insoluble ferric...
81
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
306
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
Microbial Corrosion01:24

Microbial Corrosion

Microbiologically Influenced Corrosion (MIC) is a significant form of material degradation caused by the metabolic activities of microorganisms. This phenomenon poses substantial challenges across various industries, including oil and gas, maritime, and water treatment sectors.MIC occurs when microorganisms, such as bacteria, archaea, and fungi, colonize metal surfaces, forming biofilms that alter the local electrochemical environment. These biofilms can lead to the production of corrosive...
88
Biofilms01:29

Biofilms

Biofilms are complex communities of microorganisms encased in a self-produced extracellular polysaccharide matrix attached to surfaces. These microbial consortia can include single or multiple species, providing enhanced survival benefits by forming organized, multilayered structures.The formation of biofilms occurs through four key stages: attachment, colonization, development, and dispersal.During attachment, free-swimming planktonic cells adhere to a surface, often facilitated by...
2.1K
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
390