Interactions between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in mixed culture for kefiran production

Cheirsilp, Benjamas; Shoji, Hirofumi; Shimizu, Hiroshi; Shioya, Sutekaki

doi:10.1016/s1389-1723(03)80194-9

Cited by 75 publications

(39 citation statements)

References 16 publications

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“…Cultures consisting of yeasts, LAB, and filamentous fungi are of key importance in a broad range of fermented foods in which mutualism is an important mode of interaction. For instance, in kefir granules S. cerevisiae raises the pH by utilizing the lactic acid produced by Lactobacillus kefiranofaciens as the carbon source enabling more growth of L. kefiranofaciens (26). In sourdough fermentation, there is a synergistic interaction between yeasts such as Saccharomyces exiguous or Candida humilis and LAB, especially Lactobacillus sanfranciscensis (56,57).…”

Section: Classifying Interactions On the Basis Of Mutually Beneficialmentioning

confidence: 99%

“…Furthermore, the bacteria, and mainly S. thermophilus, produce EPS that form a matrix with the milk proteins, resulting in the final yogurt structure. In kefir, kefiran production by LAB is stimulated by the presence of yeasts induced via direct physical contact (26). Similarly, the interactions between the yogurt strains may influence EPS production, for instance, by increasing the availability of nitrogen sources or by interacting with non-EPS-producing S. thermophilus strains (40,177).…”

Section: Yogurt Cultures-the Mixed-culture Paradigm In Food Fermentationmentioning

confidence: 99%

“…Cheirsilp et al demonstrated that the production of the capsular EPS kefiran was enhanced by physical contact between Lactobacillus kefiranofaciens and S. cerevisiae (26). The molecular basis of this effect remains to be established.…”

Section: Quorum Sensing and Physical Interactionsmentioning

confidence: 99%

See 2 more Smart Citations

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

270

178

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3Fermentation, the microbial degradation of organic compounds without net oxidation, is an important process in the global carbon cycle and is also exploited worldwide for the production and preservation of food. It is one of the oldest food-processing technologies known, with some records dating back to 6,000 B.C. (50). The link between food and microbiology was laid by Pasteur, who found that yeasts were responsible for alcoholic fermentation (106). Since that discovery, scientific and industrial interests in food microbiology started to grow and continue to increase today. The number of food products that rely on fermentation in one or more steps of their production is tremendous. They form an important constituent of the daily diet and rank among the most innovative product categories in the food industry.Most of the important microorganisms applied in the production of fermented foods have been studied for decades, yielding a wealth of information on their physiology and genetics in relation to product functionalities, such as the development of flavor, taste, and texture. The recent emergence of genomics has opened new avenues for the systematic analysis of microbial metabolism and the responses of microorganisms to their environment. Additionally, genomics has boosted research on important food microbes (22,90,93). Much of this research focuses on the performance of a single strain, including its interactions with the food matrix. However, food fermentations are typically carried out by mixed cultures consisting of multiple strains or species. Population dynamics play a crucial role in the performance of mixed-culture fermentations, and for many years, studies on mixed-culture food fermentations have focused on analyzing population dynamics using classical and molecular methods. Many of these studies are mainly descriptive, and relatively little is known about the mechanisms governing population dynamics in general and the molecular interactions that occur between the consortium members in particular. The availability of genome sequences for several species that are of industrial importance as well as technological advances in functional genomics enable new approaches to study food microbiology beyond the single species level and allow an integral analysis of the interactions and metabolic activity in mixed cultures.Here we review the current knowledge on important food fermentation processes, focusing on the bacterial interactions.In addition, we illustrate how genomics approaches may contribute to the elucidation of the interaction networks between microbes, including interactions with the food environment. This information may find application in the industry through rational optimization and increased control over mixed-culture fermentations.

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Section: Classifying Interactions On the Basis Of Mutually Beneficialmentioning

confidence: 99%

Section: Yogurt Cultures-the Mixed-culture Paradigm In Food Fermentationmentioning

confidence: 99%

See 1 more Smart Citation

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

270

178

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“…In general, interspecies interactions define the characteristics and robustness of microbial communities. The concept of microbe-microbe interactions has been harnessed and applied in the bioremediation (2,3), food and beverage (4)(5)(6)(7), and biofuel (8)(9)(10)(11)(12) industries. The application of multispecies systems could be a promising alternative bioprocess strategy to the use of single species, which requires extensive genetic engineering before multiple desirable traits are incorporated, whereas these functions are distributed among different organisms in a multispecies system (13).…”

mentioning

confidence: 99%

Transcriptomic Responses of the Interactions between Clostridium cellulovorans 743B and Rhodopseudomonas palustris CGA009 in a Cellulose-Grown Coculture for Enhanced Hydrogen Production

Chen

Jia

et al. 2016

Appl Environ Microbiol

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Coculturing dark-and photofermentative bacteria is a promising strategy for enhanced hydrogen (H 2 ) production. In this study, next-generation sequencing was used to query the global transcriptomic responses of an artificial coculture of Clostridium cellulovorans 743B and Rhodopseudomonas palustris CGA009. By analyzing differentially regulated gene expression, we showed that, consistent with the physiological observations of enhanced H 2 production and cellulose degradation, the nitrogen fixation genes in R. palustris and the cellulosomal genes in C. cellulovorans were upregulated in cocultures. Unexpectedly, genes related to H 2 production in C. cellulovorans were downregulated, suggesting that the enhanced H 2 yield was contributed mainly by R. palustris. A number of genes related to biosynthesis of volatile fatty acids (VFAs) in C. cellulovorans were upregulated, and correspondingly, a gene that mediates organic compound catabolism in R. palustris was also upregulated. Interestingly, a number of genes responsible for chemotaxis in R. palustris were upregulated, which might be elicited by the VFA concentration gradient created by C. cellulovorans. In addition, genes responsible for sulfur and thiamine metabolism in C. cellulovorans were downregulated in cocultures, and this could be due to a response to pH changes. A conceptual model illustrating the interactions between the two organisms was constructed based on the transcriptomic results. IMPORTANCEThe findings of this study have important biotechnology applications for biohydrogen production using renewable cellulose, which is an industrially and economically important bioenergy process. Since the molecular characteristics of the interactions of a coculture when cellulose is the substrate are still unclear, this work will be of interest to microbiologists seeking to better understand and optimize hydrogen-producing coculture systems. Microorganisms do not live in isolation in nature; instead, they interact with each other in complex ecological networks within a microbial community in order to function and resist stresses in various environments (1). In general, interspecies interactions define the characteristics and robustness of microbial communities. The concept of microbe-microbe interactions has been harnessed and applied in the bioremediation (2, 3), food and beverage (4-7), and biofuel (8-12) industries. The application of multispecies systems could be a promising alternative bioprocess strategy to the use of single species, which requires extensive genetic engineering before multiple desirable traits are incorporated, whereas these functions are distributed among different organisms in a multispecies system (13). However, multispecies systems can be challenging to control (14); therefore, a detailed understanding of the physiological and molecular mechanisms of microbial interactions is important in engineering robust complex microbial communities.Studying the interactions that occur in a complex microbial community involving hundreds of sp...

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“…A technology for efficiently producing kefiran by L. kefiranofaciens culture has been developed. 6,7) Kefiran derived from rice culture is highly soluble in water and exerts hypocholesterolemic and hypotensive effects. It is also known to lower blood cholesterol and reduce blood pressure in spontaneously hypertensive stroke-prone rats.…”

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confidence: 99%

Kefiran Suppresses Antigen-Induced Mast Cell Activation

Furuno

Nakanishi

2012

Biological & Pharmaceutical Bulletin

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Kefir is a traditional fermented milk beverage produced by kefir grains in the Caucasian countries. Kefiran produced by Lactobacillus kefiranofaciens in kefir grains is an exopolysaccharide having a repeating structure with glucose and galactose residues in the chain sequence and has been suggested to exert many health-promoting effects such as immunomodulatory, hypotensive, hypocholesterolemic activities. Here we investigated the effects of kefiran on mast cell activation induced by antigen. Pretreatment with kefiran significantly inhibited antigen-induced Ca 2 mobilization, degranulation, and tumor necrosis factor-α production in bone marrow-derived mast cells (BMMCs) in a dose-dependent manner. The phosphorylation of Akt, glycogen synthase kinase 3β, and extracellular signal-regulated kinases (ERKs) after antigen stimulation was also suppressed by pretreatment of BMMCs with kefiran. These findings indicate that kefiran suppresses mast cell degranulation and cytokine production by inhibiting the Akt and ERKs pathways, suggesting an anti-inflammatory effect for kefiran.

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Interactions between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in mixed culture for kefiran production

Cited by 75 publications

References 16 publications

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Transcriptomic Responses of the Interactions between Clostridium cellulovorans 743B and Rhodopseudomonas palustris CGA009 in a Cellulose-Grown Coculture for Enhanced Hydrogen Production

Kefiran Suppresses Antigen-Induced Mast Cell Activation

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