Abstract

The coordination of single or multiple microorganisms are required for the manufacture of traditional fermented foods, improving the flavour and nutrition of the food materials. However, both the additional economic benefits and safety concerns have been raised by microbiotas in fermented products. Among the fermented products, Lactobacillus and Saccharomyces cerevisiae are one of the stable microbiotas, suggesting their interaction is mediated by coexistence-relevant mechanisms and prevent to be excluded by other microbial species. Thus, aiming to guide the manufacture of fermented foods, this review will focus on interactions of coexistence-relevant mechanisms between Lactobacillus and S. cerevisiae, including metabolites communications, aggregation, and polymicrobial biofilm. Also, the molecular regulatory network of the coexistence-relevant mechanisms is discussed according to omics researches.

摘要

传统发酵食品的生产需要单一或多种微生物的配合，从而改善食品原料的风味和营养。然而，发酵产品中的微生物菌群已经提高了额外的经济效益和安全性。在发酵产物中，乳酸杆菌和酿酒酵母是稳定的微生物群之一，表明它们的相互作用是由共存相关机制介导的，并被其他微生物物种所排斥。因此，为了指导发酵食品的生产，本综述将集中在乳酸杆菌和酿酒酵母之间共存相关机制的相互作用上。，包括代谢物传播，聚集和微生物生物膜。此外，根据组学研究，讨论了与共存相关的机制的分子调控网络。