Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• Microorganisms are crucial for traditional fermented food production, enhancing flavor and nutrition.
• Microbial communities in fermented products present both economic benefits and safety considerations.
• Lactobacillus and Saccharomyces cerevisiae form stable coexisting microbiotas in fermented foods.

Purpose of the Study:

• To review coexistence mechanisms between Lactobacillus and Saccharomyces cerevisiae.
• To guide the manufacturing of fermented foods by understanding microbial interactions.
• To discuss the molecular regulatory network of these interactions.

Main Methods:

• Literature review focusing on microbial interactions.
• Analysis of metabolite communication, aggregation, and polymicrobial biofilm formation.
• Examination of omics research for molecular regulatory networks.

Main Results:

• Lactobacillus and Saccharomyces cerevisiae utilize specific mechanisms for stable coexistence.
• Metabolite signaling, cell aggregation, and biofilm formation are key interaction strategies.
• Omics data reveals molecular networks governing these symbiotic relationships.

Conclusions:

• Understanding Lactobacillus-Saccharomyces cerevisiae interactions is vital for optimizing fermented food production.
• Coexistence mechanisms contribute to the stability and safety of fermented food microbiotas.
• Further research into molecular networks can lead to improved food biotechnology.