Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

Author:

León-Romero Ángela1,Domínguez-Manzano Jesús1,Garrido-Fernández Antonio1,Arroyo-López Francisco Noé1,Jiménez-Díaz Rufino1

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

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