Regulation of Lactobacillus plantarum on the reactive oxygen species related metabolisms of Saccharomyces cerevisiae

Foods prepared by fermentation with Saccharomyces cerevisiae sometimes require co-cultivation with lactic acid bacteria (LAB) or other microorganisms. Co-cultured LAB could compete for nutrients, thereby affecting central metabolism of S. cerevisiae cells; as a result, the oxidative metabolism of yeast might also be influenced. Here, S. cerevisiae ATCC 204508 was co-cultivated with Lactobacillus plantarum ATCC 8014 to evaluate its regulation effects on the oxidative metabolism in yeast cells. Results indicated that co-cultured L. plantarum did not exacerbate membrane lipid peroxidation but reduced intracellular reactive oxygen species (ROS) content of yeast. L. plantarum initiated NADPH oxidase by activation of Ca2+ signaling and MAPK pathways, thereby promoting the ROS generation in S. cerevisiae cells. To cope with the increased ROS generation, both enzymatic and non-enzymatic defense systems were activated, accounting for the decreased intracellular ROS level in yeast cells that co-cultured with L. plantarum. At the same time, activated anti-oxidation system also conferred higher oxidative tolerance to yeast cells, which could be considered a desirable characteristic for fermentation using S. cerevisiae. The co-cultivation of L. plantarum also activated energy metabolism and promoted ATP production in yeast. These results will contribute to the understanding of the complex relationship between S. cerevisiae and LAB during fermentation.

Automated summary

Co-cultivation of Lactobacillus plantarum with Saccharomyces cerevisiae can reduce intracellular reactive oxygen species levels in yeast cells, increase oxidative tolerance, and promote ATP production.