Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation

The metabolism of ferulic acid (FA) was studied during fermentation with different species and strains lactic bacteria (LAB) yeasts, in synthetic sourdough medium. Yeast Kazachstania humilis, bulderi, Saccharomyces cerevisiae, as well Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum, xiangfangensis, Levilactobacillus hammesii, Latilactobacillus curvatus sakei were selected from French natural sourdoughs. Fermentation presence or absence FA carried out LAB yeasts monocultures, LAB/yeast co-cultures. Our results indicated that mainly metabolized into 4-vinylguaiacol (4-VG) by S. cerevisiae strains, dihydroferulic (DHFA) 4-VG the case LAB. Interactions led to modification metabolism, a major formation DHFA, even do not produce it monoculture. Interestingly, almost completely consumed F. sanfranciscensis bFs17 K. humilis yKh17 pair converted DHFA 89.5 ± 19.6% yield, while neither bFs17, nor assimilated