title: Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations.
abstract: The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of d-(+)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing.
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain.
authors.forename: Ángela
authors.initials: Á
authors.lastname: León-Romero
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain.
authors.forename: Jesús
authors.initials: J
authors.lastname: Domínguez-Manzano
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Garrido-Fernández
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain.
authors.forename: Francisco Noé
authors.initials: FN
authors.lastname: Arroyo-López
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain rjimenez@cica.es.
authors.forename: Rufino
authors.initials: R
authors.lastname: Jiménez-Díaz
mesh_terms: D018441:Biofilms; D005285:Fermentation; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D031658:Olea / Q000382:microbiology*; D013030:Spain; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*