Eight Lactobacillus, five Saccharomyces and one Streptococcus strains were chosen to perform mono and mixed culture fermentations, focusing on interaction investigation via agar diffusion and analysis of cell growth kinetics, both serving as selection criteria. Mixed culture fermentations with four lactic acid bacteria (Lb. bulgaricus, Lb. paracasei SF1, Lb. plantarum 2142, and Lb. casei Shirota) and four yeast strains (S. cerevisiae W66, S. cerevisiae WS34/70, S. cerevisiae W120, and S. carlsbergensis 843) were performed in wort with initial cell ratio of 1:1. It was determined that during fermentations, cell concentration of lactic acid bacteria exceeded that of yeasts by one order of magnitude. Three strain combinations (S. carlsbergensis with Lb. bulgaricus, Lb. 2142, and Lb. Shirota) were chosen for further fermentations. Basic behaviour of them in wort was studied in mono culture, which helped to determine interaction type between bacteria and yeast in mixed culture. It resulted in higher Lactobacillus cell concentration in mono cultural than in mixed culture fermentation, which refers to competition. Cell ratio was changed to 1:10 (lactobacilli:yeasts), to favour growth of yeast and avoid lower pH. Despite the higher initial concentration of yeast, results turned in favour of lactobacillus already at the 24th hour.
Rathore, S., Salmerón, I. & Pandiella, S.S. (2012): Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Fd Microbiol., 30, 239–244.
Pandiella S.S., 'Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures' (2012) 30Fd Microbiol.: 239-244.
Pandiella S.S.Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria culturesFd Microbiol.201230239244)| false
Viljoen, B.C. (2006): Yeast ecological interactions. Yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeasts as biocontrol agents. -in: Querol, A. & Fleet, G. (Eds): The yeast handbook. Vol. 2: Yeasts in food and beverages. Springer Verlag, Berlin, Heidelberg, Germany, pp. 83–110.
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