食品与发酵工业 >

2026 , Vol. 52 >Issue 12: 116 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044579

研究报告

开菲尔源酵母菌与醋酸菌的互利共生及其对生物膜形成的影响

  • 徐长康 ,
  • 张志颖 ,
  • 白英 ,
  • 刘琴
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(内蒙古泰利达乳业有限公司,内蒙古 呼和浩特,010010)
第一作者:硕士研究生(白英教授为通信作者,E-mail:baiying77@sina.com)

收稿日期: 2025-09-18

  修回日期: 2025-11-20

  网络出版日期: 2026-07-17

基金资助

内蒙古自治区科技计划项目(2023YFHH0121);国家自然科学基金项目(31760460)

收起

Mutualistic symbiosis between yeast and acetic acid bacteria devised from kefir and its influence on biofilm formation

  • XU Changkang ,
  • ZHANG Zhiying ,
  • BAI Yingsup>1* ,
  • LIU Qin
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  • 1(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Inner Mongolia Telida Dairy Co.Ltd., Hohhot 010010, China)

Received date: 2025-09-18

  Revised date: 2025-11-20

  Online published: 2026-07-17

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摘要

开菲尔粒作为一个复杂的菌株混合体系,其内大多数微生物之间的相互作用仍不清楚,特别是酵母菌与醋酸菌。为了探究来源于开菲尔粒的酵母菌与醋酸菌在共培养条件下的互作效应,该研究通过生物膜形成能力与胞外多糖产量筛选最优菌株,并从生理特性、代谢产物及化学结构(傅里叶红外光谱)等多角度阐明其协同增效机制,为开发功能性发酵剂及解析开菲尔粒稳定机制提供理论依据。共培养实验表明,马克思克鲁维酵母菌Y7与可可豆醋酸菌A26组合在30 ℃、pH 6.5条件下的生物膜形成能力(3.0~8.3)与胞外多糖产量(42.9~98.9 mg/L)均显著高于其他组合(P<0.05)。其中生物膜形成能力值表明共培养体系疏水性与聚集能力均强于醋酸菌纯培养,略低于酵母菌纯培养。代谢分析显示,相较于纯培养的20 h,共培养体系醋酸菌A26乙酸产量在16 h便达到峰值并趋于平衡,反观酵母菌Y7在共培养体系中乙醇产量呈现全程性抑制,并且相较于纯培养提前4 h达到峰值,且最大产量较纯培养降低0.7%。红外结果证实,Y7与A26共培养形成生物膜的化学组成(蛋白质、多糖、脂质)与天然开菲尔粒高度相似,特征峰吻合度高。最终得出结论,酵母菌Y7与醋酸菌A26在共培养条件下存在显著的互利共生关系,Y7作为生物膜“奠基者”提供初始框架与乙醇底物,A26作为“强化者”嵌入框架、产酸,共同构建了与天然开菲尔粒结构相似的稳定生物膜。

关键词： 开菲尔粒; 酵母菌-醋酸菌互作; 生物膜; 胞外多糖

本文引用格式

徐长康 , 张志颖 , 白英 , 刘琴 . 开菲尔源酵母菌与醋酸菌的互利共生及其对生物膜形成的影响[J]. 食品与发酵工业, 2026 , 52(12) : 116 -124 . DOI: 10.13995/j.cnki.11-1802/ts.044579

Abstract

As a complex mixed microbial system, the interactions among most microorganisms within kefir grains remain unclear, particularly those between yeast and acetic acid bacteria.To investigate the interactive effects of yeast and acetic acid bacteria derived from kefir grains under co-culture conditions, this study screened optimal strains measured by specific biofilm formation index and extracellular polysaccharide yield.The synergistic mechanism was elucidated from multiple perspectives, including physiological characteristics, metabolites, and chemical structure (Fourier transform infrared spectroscopy), providing theoretical support for developing functional fermentation agents and deciphering the stability mechanism of kefir grains.Co-culture experiments demonstrated that the combination of Kluyveromyces marxianus Y7 and Acetobacter fabarum A26 exhibited significantly higher biofilm formation capacity (3.0-8.3) and extracellular polysaccharide yield (42.9-98.9) at 30 ℃ and pH 6.5 compared to other combinations (P<0.05).The biofilm formation capacity values indicated that the co-culture system exhibited stronger hydrophobicity and aggregation capabilities than pure acetic acid bacteria cultures, though slightly lower than pure yeast cultures.Metabolic analysis revealed that compared to 20 hours in pure culture, acetic acid production by A.fabarum A26 in the co-culture system peaked at 16 hours and approached equilibrium.Conversely, ethanol production by K.marxianus Y7 exhibited continuous inhibition throughout the co-culture process, peaking 4 hours earlier than in pure culture and achieving a maximum yield 0.7% lower than in pure culture.Infrared results confirmed that the chemical composition (proteins, polysaccharides, lipids) of the biofilm formed by Y7 and A26 co-culture closely resembled that of natural kefir grains, with high peak matching accuracy.The final conclusion established that yeast Y7 and acetic acid bacteria A26 exhibited a significant mutualistic symbiotic relationship under co-culture conditions.Y7 acted as the biofilm “founder,” providing the initial framework and ethanol substrate, while A26 functions as the “enhancer,” embedding into the framework and producing acid.Together, they constructed a stable biofilm structurally similar to natural kefir grains.

Key words： kefir grain; yeast-acetic acid bacteria interaction; biofilm; exopolysaccharides

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