Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
Food Microbiol. 2013 Sep;35(2):92-8. doi: 10.1016/j.fm.2013.03.009. Epub 2013 Apr 11.
Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main representatives of water kefir yeasts and lactobacilli was studied in a co-culture model system. Co-cultivation of yeasts and lactobacilli in water kefir medium significantly increased cell yield of all interaction partners, delineating the interaction of these water kefir isolates as mutualism. The support of Zygotorulaspora (Z.) florentina was due to the acidification of the medium by the lactobacilli, whereas lactobacilli are improved in growth by the disposal of essential nutrients produced by yeasts. The trophic interaction between Lactobacillus (Lb.) hordei and yeasts is constituted by the release of amino acids and Vitamin B6 from yeasts, whereas Lb. nagelii is supported in growth by their production of amino acids. The interaction of Z. florentina and Lb. nagelii was further examined to reveal that co-cultivation induced the yeast to release arginine, which was essential for Lb. nagelii.
水克菲尔是一种由稳定的微生物多物种群落发酵而成的微酸酒精饮料。由于水克菲尔培养基的高糖含量和低氨基酸浓度，它代表了一个苛刻的栖息地。在这个生态位中，只有适应良好、适合共生体的微生物才能生长，并相互提供必需的营养物质。在共培养模型系统中研究了水克菲尔酵母和乳杆菌主要代表之间的协同作用。在水克菲尔培养基中共同培养酵母和乳杆菌显著增加了所有相互作用伙伴的细胞产量，这表明这些水克菲尔分离株的相互作用是互利共生。Zygotorulaspora (Z.) florentina 的支持归因于乳杆菌对培养基的酸化，而乳杆菌通过利用酵母产生的必需营养素来改善生长。Lactobacillus (Lb.) hordei 和酵母之间的营养相互作用是由酵母释放氨基酸和维生素 B6 构成的，而 Lb. nagelii 的生长则得益于其氨基酸的产生。进一步研究了 Z. florentina 和 Lb. nagelii 的相互作用，结果表明共培养诱导酵母释放精氨酸，这对 Lb. nagelii 是必需的。
