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

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter

(2020) Yi Fan et al.   Frontiers in Microbiology

Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei

(2019) Julia Bechtner et al.   Frontiers in Microbiology

Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae

(2019) Di Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Steric microstructure of mixed-species biofilm formed by interaction between Lactobacillus plantarum ML11-11 and Saccharomyces cerevisiae

(2019) Satoru Hirayama et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Ethyl carbamate regulation and genomic expression of Saccharomyces cerevisiae during mixed-culture yellow rice wine fermentation with Lactobacillus sp

(2019) Ruosi Fang et al.   FOOD CHEMISTRY

Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage

(2019) Mei Zhi Alcine Chan et al.   FOOD MICROBIOLOGY

Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

(2019) Annalisse Bertsch et al.   Applied Sciences-Basel

An Enhanced Lactobacillus reuteri Biofilm Formulation that Increases Protection Against Experimental Necrotizing Enterocolitis

(2018) Jacob K Olson et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN BIOTECHNOLOGY

Influence of yeast strains on managing wine acidity using Lactobacillus plantarum

(2018) Olga Lucio et al.   FOOD CONTROL

Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces

(2018) Di Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fungal Spores Promote the Glycerol Production of Saccharomyces cerevisiae by Upregulating the Oxidative Balance Pathway

(2018) Chunmei Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer

(2018) Junyan Liu et al.   Scientific Reports

Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities

(2018) Ceylan Buyukkileci et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?

(2018) Natalia Brizuela et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat

(2017) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

(2017) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum

(2017) Natalia S. Brizuela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri

(2017) Junyan Liu et al.   MICROBIAL PATHOGENESIS

Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum

(2017) Junyan Liu et al.   MICROBIAL PATHOGENESIS

Translating Omics to Food Microbiology

(2017) Aaron M. Walsh et al.   Annual Review of Food Science and Technology

The anti-obesity effect of fermented barley extracts with Lactobacillus plantarum dy-1 and Saccharomyces cerevisiae in diet-induced obese rats

(2017) Jiayan Zhang et al.   Food & Function

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

(2017) Xiaopan Yang et al.   Scientific Reports

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932

(2016) G. A. Walker et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Biofilms of Lactobacillus plantarum and Lactobacillus fermentum: Effect on stress responses, antagonistic effects on pathogen growth and immunomodulatory properties

(2016) Nabil Aoudia et al.   FOOD MICROBIOLOGY

Metabolic strategies of beer spoilage lactic acid bacteria in beer

(2016) Andreas J. Geissler et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

(2016) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

(2016) Massimo Iorizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biofilms: an emergent form of bacterial life

(2016) Hans-Curt Flemming et al.   NATURE REVIEWS MICROBIOLOGY

A common bacterial metabolite elicits prion-based bypass of glucose repression

(2016) David M Garcia et al.   eLife

Use of Potential Probiotic Lactic Acid Bacteria (LAB) Biofilms for the Control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 Biofilms Formation

(2016) Natacha C. Gómez et al.   Frontiers in Microbiology

Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

(2016) Saya Kondo et al.   Food Bioscience

High mannose-specific lectin Msl mediates key interactions of the vaginal Lactobacillus plantarum isolate CMPG5300

(2016) Shweta Malik et al.   Scientific Reports

Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment

(2015) Phebe Lixuan Lim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Studies on formation, control and application of biofilm formed by food related microorganisms

(2015) Soichi Furukawa   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

(2015) Fabio Minervini et al.   FOOD MICROBIOLOGY

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

(2015) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Regulation of Lactobacillus plantarum contamination on the carbohydrate and energy related metabolisms of Saccharomyces cerevisiae during bioethanol fermentation

(2015) Shi-Jun Dong et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates

(2015) Mónica D. Fernández Ramírez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8

(2015) Yang Deng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Awa1p on the cell surface of sake yeast inhibits biofilm formation and the co-aggregation between sake yeasts and Lactobacillus plantarum ML11-11

(2015) Satoru Hirayama et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Multi-Cereal Beverage Fermented byLactobacillus HelveticusandSaccharomyces Cerevisiae

(2015) Jing Ai et al.   JOURNAL OF FOOD SCIENCE

The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production

(2015) Cristiana Garofalo et al.   JOURNAL OF FOOD SCIENCE

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

(2015) Cátia Pinto et al.   Frontiers in Microbiology

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation of Metabolism

(2014) Daniel F. Jarosz et al.   CELL

The biofilm mode of life boosts the anti-inflammatory properties ofLactobacillus

(2014) Aurélie Rieu et al.   CELLULAR MICROBIOLOGY

Homo- and heterofermentative lactobacilli differently affect sugarcane-based fuel ethanol fermentation

(2013) Thiago Olitta Basso et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

An Extracellular Serine/Threonine-Rich Protein from Lactobacillus plantarum NCIMB 8826 Is a Novel Aggregation-Promoting Factor with Affinity to Mucin

(2013) Arancha Hevia et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Highly Autoaggregative and Adhesive Phenotype of the Vaginal Lactobacillus plantarum Strain CMPG5300 Is Sortase Dependent

(2013) Shweta Malik et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Transcriptome-Based Characterization of Interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus in Lactose-Grown Chemostat Cocultures

(2013) Filipa Mendes et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeasts and Lactic Acid Bacteria Mixed-Specie Biofilm Formation is a Promising Cell Immobilization Technology for Ethanol Fermentation

(2013) Atsumu Abe et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Interaction ofLactobacillus viniwith the ethanol-producing yeastsDekkera bruxellensisandSaccharomyces cerevisiae

(2013) Ievgeniia Tiukova et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast mannan structure necessary for co-aggregation with Lactobacillus plantarum ML11-11

(2012) Satoru Hirayama et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Impact ofSaccharomyces Cerevisiaeon Viability of ProbioticLactobacillus Rhamnosusin Fermented Milk under Ambient Conditions

(2012) Anggita A.S. Suharja et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

(2012) Koji Suzuki   JOURNAL OF THE INSTITUTE OF BREWING

Short- and Long-Term Adaptation to Ethanol Stress and Its Cross-Protective Consequences in Lactobacillus plantarum

(2011) Hermien van Bokhorst-van de Veen et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Importance of Inter-Species Cell-Cell Co-Aggregation betweenLactobacillus plantarumML11-11 andSaccharomyces cerevisiaeBY4741 in Mixed-Species Biofilm Formation

(2011) Soichi FURUKAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains

(2011) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

The microbial diversity of water kefir

(2011) Anna Gulitz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Co-Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

(2011) Whasley Ferreira Duarte et al.   JOURNAL OF FOOD SCIENCE

Characterization of Putative Adhesion Genes in the Potentially Probiotic Strain Lactobacillus plantarum BFE 5092

(2011) Annabelle Grimm et al.   Probiotics and Antimicrobial Proteins

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

(2010) Maret du Toit et al.   Food and Bioprocess Technology

Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection

(2010) Rolene Bauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stress resistance of biofilm and planktonic Lactobacillus plantarum subsp. plantarum JCM 1149

(2009) Hiromi Kubota et al.   FOOD MICROBIOLOGY

Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine

(2009) Sergio E. Pasteris et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Lactobacillus kefir and Saccharomyces lipolytica isolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins

(2009) Marina Alejandra Golowczyc et al.   JOURNAL OF DAIRY RESEARCH

Bacterial spoilage of wine and approaches to minimize it

(2009) E.J. Bartowsky   LETTERS IN APPLIED MICROBIOLOGY

Biodiversity of mannose-specific adhesion in Lactobacillus plantarum revisited: strain-specific domain composition of the mannose-adhesin

(2009) G. Gross et al.   Beneficial Microbes

Biofilm Formation by Lactic Acid Bacteria and Resistance to Environmental Stress

(2008) Hiromi Kubota et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

(2007) G GARAIIBABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY