Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation

Abstract Fructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs combination with the yeast Kazachstania (K.) humilis or generalist Saccharomyces (S.) cerevisiae . Previous studies revealed intra-species diversity competitiveness dominance sourdoughs of F. , as well preferences for life without specific yeast. In this study representative, differently behaving strains were studied media different sugars and electron acceptors, rye fermentations presence absence K. S. Strain-specific differences observed sugar organic acids spectra media, TMW 1.1150 proved dominant any because it most effectively used maltose. Its maltose fermentation was unaffected by acceptors. 1.2138 weakest fermenter incapable glucose fermentation, evidently not competitive against other strains. 1.392 versatile strain regarding utilization carbohydrates its ability to exploit acceptors like fructose oxygen. yeasts, outcompeted The metabolism 1.907 stimulated trials, assertive only carbohydrate can widely explain their behavior fermentation. Interaction between yeasts supposedly commensal rather