Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Seville, Spain
Abstract
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.
Funder
MINECO | Consejo Superior de Investigaciones Científicas
Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
25 articles.
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