Lactic acid bacteria interaction with yeasts

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... 

---