Bacteria, lactic acid yeast interactions

Gobbetti, M. 1998. The sourdough microflora Interactions between lactic acid bacteria and yeast. Trends Food Sci Technol 9 267-274. 

Gobbetti, M., Corsetti, A., and Rossi, J. 1995. Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer. World J. Microbiol. Biotecknol. 11, 625-630. 

Interactions Between Yeasts and Lactic Acid Bacteria... 

The succession of bacterial species during alcoholic fermentation can be explained by a difference in the sensitivity of bacteria to interactions with yeasts. Interactions between lactic acid bacteria must also exist, simultaneously. Like other microorganisms, they can synthesize and liberate substances with antimicrobial activities. This problem has been examined closely in the milk industry, where the consequences are more serious. These substances are simple (hydrogen peroxide, organic acids, etc.) or more complex. Bacteriocins are a class of proteins whose bactericidal activity generally has a narrow range of action. It is sometimes even limited to the same species as the producing strain. Fundamental and applied research on... 

Gobbetti, M. (1998). The sourdough microflora interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology, 9, pp. 267-274. 

Narvhus, J.A. and Gadaga, T.H. (2003) The role of interaction between yeasts and lactic acid bacteria in African fermented milks a review. Int J Food Microbiol 86, 51-60. 

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