Tiukova I, et al. (2013) Interaction of Lactobacillus vini with the ethanol producing yeasts Dekkera bruxellensis and Saccharomyces cerevisiae. Biotechnol Appl Biochem ()
Abstract: Lactobacillus vini was recently described as a contaminant in industrial ethanol fermentations and its cooccurrence with Dekkera bruxellensis was notified. We investigated the growth characteristics of L. vini in co-cultivation together with either Saccharomyces cerevisiae or D. bruxellensis. Lower cell numbers of both the yeasts and L. vini as well as a decrease in ethanol and lactate formation in mixed batch cultures compared to pure cultures were noticed. L. vini formed cell aggregates (flocs) in all cultivation media with different shapes in MRS and YPD. Flocs' size and proportion of cells bound to flocs increased with increasing ethanol concentration. In co-culture formation of LAB-yeast cell aggregates consisting of a bacterial core with an outer layer of yeast cells was observed. L. vini-D. bruxellensis flocs had a bigger surface, due to outsticking cells from pseudomycelium. The involvement of mannose residues in the flocculation between L. vini and yeasts was tested. Presence of mannose induced deflocculation in concentration-dependent manner. Less mannose was required for the deflocculation of D. bruxellensis as compared to S. cerevisiae. This article is protected by copyright. All rights reserved.
|Status: Epub ahead of print||Type: Journal Article||PubMed ID: 23772864|