@article{LIU2022, 
author = {Haodong LIU and Yijin YANG and Gaojie LIN and Jiahuan MA and Xielin NI and Yiheng SHAO and Zhiyong MOU and Xin SONG and Lianzhong AI and Yongjun XIA},
title = {Recent Progress in Understanding the Interaction Patterns between Yeast and Lactic Acid Bacteria and Their Applications in Fermented Foods},
year = {2022},
journal = {Food Science},
volume = {43},
number = {9},
pages = {268-274},
keywords = {interaction, yeast, lactic acid bacteria, flavor compounds, quorum sensing, metabolic exchange},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210129-344},
doi = {10.7506/spkx1002-6630-20210129-344},
abstract = {Yeast and lactic acid bacteria (LAB) are widely used for the production of fermented foods and play a pivotal role in the production of fermented foods, and their modes of action in the fermentation system directly determines the quality of the final product. Studying the interaction mode between yeast and LAB in the fermentation system is helpful to reveal the relationship between microorganisms and food functions, and is of great significance to the positive regulation of the fermentation process. The interaction modes between yeast and LAB during food fermentation are reviewed herein, including synergy/antagonism, nutrient and metabolite exchange, quorum sensing, and biofilm coating. Besides, we discuss the positive role of yeast-LAB interaction in improving the flavor and texture of fermented foods, shortening the fermentation cycle, and enhancing the probiotic characteristics of the product. Finally, future prospects for the application of yeast and LAB as a mixed starter culture for enhancing fermentation are discussed.}
}