Commensal symbiosis between a Lactococcus lactis strain and an Enterococcus mundtii strain increases cell yield in constituted broth.

To exert their beneficial effects, probiotics need to survive in the stringent conditions of the gastrointestinal tract. Symbiosis between different bacteria is a potential way of enhancing this survival. In developing new probiotic cultures, we investigated the synergic effect between Enterococcus mundtii IFO 13712 and 7 strains of Lactococcus lactis, many of which are widely used as starter bacteria for making dairy products and have probiotic properties. The growth yield of a mixed culture of L. lactis strain Y and IFO 13712 in de Man, Rogosa, and Sharpe broth was greater than that of a single culture. Supernatant from culture of strain IFO 13712 enhanced the growth of strain Y, but that of strain Y did not enhance the growth of strain IFO 13712. This commensalism phenomenon was confirmed by using a simpler tryptone-yeast extract-glucose (TYG) broth. Increased cell yield in mixed culture of the 2 strains compared with single cultures was observed in TYG broth in the presence of both Tween 80 and citrate but not in TYG broth alone or TYG broth containing either Tween 80 or citrate. Thus, the Tween 80 and citrate in the broth contributed to the commensalism. Metabolite analysis revealed that ethanol production in the co-metabolism of glucose and citrate by strain Y was suppressed by mixed culture in TYG broth containing Tween 80 and citrate, compared with that in TYG broth containing citrate alone. The mechanism supporting the observed commensal symbiosis between strains Y and IFO 13712 was the increase in availability of glucose for lactate production by strain Y because, in glycolysis, the pathway from glucose to lactate is energic, whereas the pathway from glucose to ethanol is not. Whether growth stimulation of strain Y by mixing it with IFO 13712 in milk products will enhance the survival of strain Y in the intestine remains to be elucidated.