Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods

  • LIAO Yimo ,
  • AO Xiaolin ,
  • KANG Haiyan ,
  • HE Tian ,
  • YANG Lin
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  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
    2(College of Food Science, Tibet Agricultural and Animal Husbandry University, Linzhi 860000, China)

Received date: 2022-03-24

  Revised date: 2022-05-07

  Online published: 2023-03-03

Abstract

Traditional fermented food has unique flavor and certain regional characteristics with a long history, appealed to the local residents. Nevertheless, it is troubled by problems such as unstable product quality and lack of safety guarantee in further promotion. Lactic acid bacteria and yeast are widely present in various traditional fermented foods, playing an important part in their production process. As a result, analyzing the interaction mechanism between lactic acid bacteria and yeast will provide theoretical basis to the development of traditional fermented food. The interaction mechanism between lactic acid bacteria and yeast that have been discovered can be divided into three categories: Metabolite complementarity, influence on cell growth and quorum sensing. This article summarizes research methods and mechanisms of interaction between lactic acid bacteria and yeast mixed fermentation, to provide some ideas for the industrialization of traditional fermented food.

Cite this article

LIAO Yimo , AO Xiaolin , KANG Haiyan , HE Tian , YANG Lin . Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods[J]. Food and Fermentation Industries, 2023 , 49(3) : 340 -346 . DOI: 10.13995/j.cnki.11-1802/ts.031620

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