title: Transcriptome-based characterization of interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus in lactose-grown chemostat cocultures.
abstract: Mixed populations of Saccharomyces cerevisiae yeasts and lactic acid bacteria occur in many dairy, food, and beverage fermentations, but knowledge about their interactions is incomplete. In the present study, interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus, two microorganisms that co-occur in kefir fermentations, were studied during anaerobic growth on lactose. By combining physiological and transcriptome analysis of the two strains in the cocultures, five mechanisms of interaction were identified. (i) Lb. delbrueckii subsp. bulgaricus hydrolyzes lactose, which cannot be metabolized by S. cerevisiae, to galactose and glucose. Subsequently, galactose, which cannot be metabolized by Lb. delbrueckii subsp. bulgaricus, is excreted and provides a carbon source for yeast. (ii) In pure cultures, Lb. delbrueckii subsp. bulgaricus grows only in the presence of increased CO2 concentrations. In anaerobic mixed cultures, the yeast provides this CO2 via alcoholic fermentation. (iii) Analysis of amino acid consumption from the defined medium indicated that S. cerevisiae supplied alanine to the bacterium. (iv) A mild but significant low-iron response in the yeast transcriptome, identified by DNA microarray analysis, was consistent with the chelation of iron by the lactate produced by Lb. delbrueckii subsp. bulgaricus. (v) Transcriptome analysis of Lb. delbrueckii subsp. bulgaricus in mixed cultures showed an overrepresentation of transcripts involved in lipid metabolism, suggesting either a competition of the two microorganisms for fatty acids or a response to the ethanol produced by S. cerevisiae. This study demonstrates that chemostat-based transcriptome analysis is a powerful tool to investigate microbial interactions in mixed populations.
authors.affiliation: Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands.
authors.forename: Filipa
authors.initials: F
authors.lastname: Mendes
authors.forename: Sander
authors.initials: S
authors.lastname: Sieuwerts
authors.forename: Erik
authors.initials: E
authors.lastname: de Hulster
authors.forename: Marinka J H
authors.initials: MJ
authors.lastname: Almering
authors.forename: Marijke A H
authors.initials: MA
authors.lastname: Luttik
authors.forename: Jack T
authors.initials: JT
authors.lastname: Pronk
authors.forename: Eddy J
authors.initials: EJ
authors.lastname: Smid
authors.forename: Peter A
authors.initials: PA
authors.lastname: Bron
authors.forename: Pascale
authors.initials: P
authors.lastname: Daran-Lapujade
mesh_terms: D000693:Anaerobiosis; D018920:Coculture Techniques; D005285:Fermentation; D048668:Lactobacillus delbrueckii / Q000235:genetics* / Q000254:growth & development* / Q000378:metabolism; D007785:Lactose / Q000378:metabolism*; D056265:Microbial Interactions; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000254:growth & development* / Q000378:metabolism; D059467:Transcriptome
chemical_list: D007785:Lactose