This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts—the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.

本综述研究了世界各地由谷物或果汁生产的酒精饮料发酵过程中所涉及的微生物之间不同类型的相互作用。将糖转化为乙醇的酒精发酵通常由酵母（主要是酿酒酵母）进行，它可以直接使用水果糖（例如用于葡萄酒的葡萄或用于苹果酒的苹果中的糖）或在先前水解的谷物淀粉（例如用于啤酒）上生长. 其中一些饮料，或从谷物中提取的麦芽汁，可以蒸馏得到烈酒。除了S. cerevisiae，所有酒精饮料都可能含有其他微生物，尤其是在不使用发酵剂培养物的自发发酵中。这些其他微生物主要是乳酸菌和其他酵母菌——非酵母菌酵母。所有这些微生物之间的相互作用非常多样化和复杂，就像在任何自然发生的生态系统中一样，包括食物发酵。为了描述它们，我们遵循了相互作用的简化生态分类。负面的是无门主义，一种微生物的代谢产物对其他微生物产生负面影响，以及拮抗作用，一种微生物直接与其他微生物竞争。积极的相互作用是共生，一个物种有好处，但对其他物种没有明显影响；协同作用，对所有微生物都有好处，也对最终产品有好处。酒精饮料中的主要相互作用是在酿酒酵母和非酵母菌之间在酵母和乳酸菌之间。这些相互作用可能与发酵产生的代谢物（如乙醇）或次级代谢物（如蛋白质毒素）有关，或者与饲料有关，通过竞争营养物质或受益于酵母自溶过程中释放的化合物。这些相互作用对最终产品的感官品质的正面或负面影响也进行了修订。本文主要关注自发发酵生产的酒精饮料，回顾了葡萄酒、苹果酒、啤酒以及龙舌兰酒、梅斯卡尔酒和卡查萨酒等烈酒中不同酵母菌和乳酸菌之间的相互作用。