Proteomic Analysis of in the Presence of Isolated From Water Kefir and Comparison With .

Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g., figs). () , and () are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of and are improved in the presence of . In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in TMW 1.1827 in the presence of . The presence of the yeast induced changes in the changes in the carbohydrate metabolism of and affected reactions involved in NAD/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that releases glutamine, histidine, methionine, and arginine, which are subsequently used by to ensure its survival in the water kefir consortium. In co-culture with profits from riboflavin, most likely secreted by the yeast. The reaction of to the presence of differs from that one of the previously studied , which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD/NADH homeostasis. So far, aggregation promotion factors, i.e., formation of a specific glucan and bifunctional enzymes were only detected in .