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Positive interactions between lactic acid bacteria promotedby nitrogen-based nutritional dependencies

Abstract : Lacticacidbacteria(LAB)interactionsareoftenstudiedinassociationwithyeastsorpropionibacteria in various fermented food products and the mechanisms underlying theirinteractions are being quite well characterized. Concerning interactions between LAB, whichareresponsibleforthesanitary,organoleptic,andhealthpropertiesofmostfermentedproducts,they have mainly been investigated to test antagonistic interactions. Understanding how theycan positively interact could be useful in multiple food-related fields: production of fermentedfood products with enhanced functional properties or fermentation of new food matrices.Nutritionaldependencies,especiallythoseregardingnitrogensources,governnumerousmicrobial positive interactions. As for LAB, such positive interactions, have previously beenstudied between yogurt bacteria. However, they have never been exploited to create artificialco-culturesofLABthatwouldnotnecessarilycoexistnaturally,i.efromdifferentbiotopes.TheobjectiveofthisstudywastopromoteLABpositiveinteractionsbasedonnitrogendependencies in co-cultures to increase acidification rates, carbohydrate consumption, andvolatilecompoundproduction.Thestrategywastoexploitbothproteolyticactivitiesandaminoacid auxotrophies of LAB.A chemically defined medium was thus developed to specificallyallow the growth of six LAB strains used, three proteolytic and three non-proteolytic. Each oftheproteolyticstrains,EnterococcusfaecalisCIRM-BIA2412,LactococcuslactisNCDO2125,andCIRM-BIA244,wasco-culturedwitheachoneofthenon-proteolyticLABstrains:L.lactisNCDO2111, LactiplantibacillusplantarumCIRM-BIA465and CIRM-BIA1524.Bacterialgrowth was monitored using compartmented chambers to compare growth in mono-and co-cultures. Acidification,carbohydrateconsumption and volatilecompound production wasevaluated in direct co-cultures. Each proteolytic strain induced different types of interactions:eitherstronglypositive,weaklypositive,ornointeractions,withE.faecalisCIRM-BIA2412,L. lactisNCDO2125 andL. lactisCIRM-BIA244, respectively. Strong interactions wereassociatedwithhigherconcentrationsintryptophan,valine,phenylalanine, leucine,isoleucine,and peptides. They led to faster acidification rates, lower final pH, higher raffinose utilization,andhigher concentrations in fivevolatilecompounds.
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https://hal.inrae.fr/hal-03318544
Contributor : Anne Giboulot <>
Submitted on : Tuesday, August 10, 2021 - 11:53:09 AM
Last modification on : Monday, August 16, 2021 - 5:42:01 PM

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  • HAL Id : hal-03318544, version 1

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Fanny Canon, Marie-Bernadette Maillard, Anne Thierry, Gwénaële Henry, Valérie Gagnaire. Positive interactions between lactic acid bacteria promotedby nitrogen-based nutritional dependencies. Journées Scientifiques ED EGAAL, Jun 2021, Rennes, France. ⟨hal-03318544⟩

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