Microbial communities of yeast and bacterial cells are often observed in the manufacturing processes of fermented foods and drinks, such as sourdough bread, cheese, kefir, wine and sake. Community interactions and dynamics among microorganisms, as well as their significance during the manufacturing processes, are central issues in modern food microbiology. Recent studies demonstrated that the emergence of a yeast prion termed [GAR+] in Saccharomyces cerevisiae is induced by coculturing with bacterial cells, resulting in the switching of the carbon metabolism. In order to facilitate mutualistic symbiosis among microorganisms, this mode of microbial interaction is induced between yeasts and lactic acid bacteria species used in traditional sake making. Thus, yeast prions have attracted much attention as novel platforms that govern the metabolic adaptation of cross-kingdom ecosystems. Our minireview focuses on the plausible linkage between fermented-food microbial communication and yeast prion-mediated metabolic reprogramming.

中文翻译：

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发酵食品中细菌引起的基于酵母病毒的代谢重编程。

酵母和细菌细胞的微生物群落经常出现在发酵食品和饮料的制造过程中，例如发酵面包，奶酪，开菲尔，葡萄酒和清酒。微生物之间的社区相互作用和动态及其在生产过程中的重要性，是现代食品微生物学的中心问题。最近的研究表明，通过与细菌细胞共培养诱导了在酿酒酵母中称为[GAR +]的酵母病毒的出现，导致碳代谢的转换。为了促进微生物之间的共生共生，在传统酿酒中使用的酵母和乳酸菌之间产生了这种微生物相互作用模式。从而，作为控制跨王国生态系统代谢适应的新型平台，酵母病毒已引起了广泛关注。我们的综述集中在发酵食品微生物交流与酵母病毒介导的代谢重编程之间的合理联系上。