Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany; Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Freising, Germany.
Int J Food Microbiol. 2019 Apr 2;294:18-26. doi: 10.1016/j.ijfoodmicro.2019.01.010. Epub 2019 Jan 25.
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as predominant and stable species of lactic acid bacteria and yeasts, respectively. In this study we demonstrate that label free quantitative proteomics is useful to study microbial interaction along the response of co-cultivated L. hordei TMW 1.1822 in the presence of S. cerevisiae TMW 3.221 as compared with their single cultures in a water kefir model. It is shown and L. hordei responds to S. cerevisiae in many respects revealing a mutualistic relationship. The data suggest that L. hordei responds to the presence of S. cerevisiae with adjustment of intracellular redox reactions controlled of proteins, which are part of Rex regulons and proteins involved in the glycolytic pathway and energy fermentation. An NADH, H-driven metabolic switch to preferential production of butanediol instead of acetate or lactate, and up-regulation of arginine deiminase, alleviated acid stress and concomitantly protected S. cerevisiae against an acidic environment, which L. hordei generated in single culture. Moreover, the data suggest that the presence of S. cerevisiae in the nitrogen and fatty acids limited environment of the water kefir facilitated and improved the growth of L. hordei by delivering gluconate, fructose, amino acids, fatty acids or substrates for their biosynthesis. Up-regulation of the OppABCDF peptide transport and enzymes involved in amino acid metabolism indicates enhanced peptide uptake, as well as cross-feeding of L. hordei by glutamine, glutamate, histidine, tryptophan, methionine, proline, tryptophan delivered by S. cerevisiae.
水克菲尔是一种发酵饮料，传统上由蔗糖、克菲尔粒、干或新鲜水果和水制成。L. hordei 和 S. cerevisiae 分别被分离为主要和稳定的乳酸菌和酵母物种。在这项研究中，我们证明无标记定量蛋白质组学可用于研究共培养的 L. hordei TMW 1.1822 在 S. cerevisiae TMW 3.221 存在下的微生物相互作用，与它们在水克菲尔模型中的单一培养相比。结果表明，L. hordei 在许多方面对 S. cerevisiae 做出反应，显示出一种共生关系。数据表明，L. hordei 对 S. cerevisiae 的存在做出反应，调整了由 Rex 调控子和参与糖酵解途径和能量发酵的蛋白质组成的细胞内氧化还原反应。NADH、H 驱动的代谢开关优先产生丁二醇而不是乙酸或乳酸，以及精氨酸脱氨酶的上调，减轻了酸应激，同时保护 S. cerevisiae 免受 L. hordei 在单一培养中产生的酸性环境的影响。此外，数据表明，S. cerevisiae 存在于水克菲尔的氮和脂肪酸有限环境中，通过提供葡萄糖酸、果糖、氨基酸、脂肪酸或其生物合成的底物，促进和改善了 L. hordei 的生长。OppABCDF 肽转运和氨基酸代谢相关酶的上调表明增强了肽摄取，以及 L. hordei 通过 S. cerevisiae 提供的谷氨酰胺、谷氨酸、组氨酸、色氨酸、甲硫氨酸、脯氨酸、色氨酸的交叉喂养。
