Food and Fermentation Industries >

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

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

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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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

Cite this article

XU Changkang , ZHANG Zhiying , BAI Yingsup>1* , LIU Qin . Mutualistic symbiosis between yeast and acetic acid bacteria devised from kefir and its influence on biofilm formation[J]. Food and Fermentation Industries, 2026 , 52(12) : 116 -124 . DOI: 10.13995/j.cnki.11-1802/ts.044579

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