Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium
Abstract
Sourdough starters contain simple microbial communities, typically consisting of a few bacterial species and one or two yeast species. The yeast Maud iozyma humilis and the lactic acid bacterium Fructilactobacillus sanfranciscensis often co-occur in sourdough starters and have been presumed to exist in a trophic relationship supported by glucose cross-feeding. However, previous research has highlighted a lack of evidence showing that yeast strains consume the glucose that F. sanfranciscensis produces. We have investigated the interaction between sourdough isolates of M. humilis and F. sanfranciscensis in a synthetic wheat sourdough medium, allowing us to control substrate composition and use flow cytometry to enumerate living and dead cells. M. humilis fitness was found to be lower in co-culture with F. sanfranciscensis than when grown alone. Analysis of spent medium composition highlighted the reliance of M. humilis on glucose rather than maltose for growth. Comparisons of predicted and measured co-culture metabolite content also revealed that F. sanfranciscensis consumed less maltose in co-culture than when grown alone. For the first time, we examined potential amino acid cross-feeding between M. humilis and F. sanfranciscensis and found that within the pairing, F. sanfranciscensis was the main producer of amino acids. Our findings suggest that the M. humilis-F. sanfranciscensis interaction is likely to be neutral, or even competitive, with the strain identity of F. sanfranciscensis playing a defining role in the observed dominance of the bacteria and spent medium metabolite composition.
IMPORTANCE The association of the yeast Maudiozyma humilis and the bacteriumFructilactobacillus sanfranciscensis in sourdough starters is well-documented, and together this pairing makes key functional and organoleptic contributions to the final bread product. Their relationship has historically been thought to be stabilized by cross-feeding of glucose to M. humilis. However, this theory has been drawn into question by recent research, which found no evidence that M. humilis consumes the glucose produced by F. sanfranciscensis. Our understanding of cooperation, co-existence, and competition in microbial consortia affects approaches to ecosystem management in a broad variety of applied fields. The significance of our research is in demonstrating that this pairing does not interact mutualistically within a specified setting, providing support for neutral or competitive interactions as drivers of ecological stability.
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BibTeX
@article{wittwer2026lactic,
title = {{Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium}},
author = {Anna Elizabeth Wittwer and Diego Segond and Thèrése Marlin and Céline Serre and Amanda Li and Delphine Sicard and Kate Howell},
journal = {Applied and Environmental Microbiology},
year = {2026},
month = sep,
doi = {10.1128/aem.01030-26},
url = {https://hal.science/hal-05796664v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium
AU - Anna Elizabeth Wittwer
AU - Diego Segond
AU - Thèrése Marlin
AU - Céline Serre
AU - Amanda Li
AU - Delphine Sicard
AU - Kate Howell
PY - 2026
DA - 2026/09/17
JO - Applied and Environmental Microbiology
DO - 10.1128/aem.01030-26
UR - https://hal.science/hal-05796664v1
AB - Sourdough starters contain simple microbial communities, typically consisting of a few bacterial species and one or two yeast species. The yeast Maud iozyma humilis and the lactic acid bacterium Fructilactobacillus sanfranciscensis often co-occur in sourdough starters and have been presumed to exist in a trophic relationship supported by glucose cross-feeding. However, previous research has highlighted a lack of evidence showing that yeast strains consume the glucose that F. sanfranciscensis produces. We have investigated the interaction between sourdough isolates of M. humilis and F. sanfranciscensis in a synthetic wheat sourdough medium, allowing us to control substrate composition and use flow cytometry to enumerate living and dead cells. M. humilis fitness was found to be lower in co-culture with F. sanfranciscensis than when grown alone. Analysis of spent medium composition highlighted the reliance of M. humilis on glucose rather than maltose for growth. Comparisons of predicted and measured co-culture metabolite content also revealed that F. sanfranciscensis consumed less maltose in co-culture than when grown alone. For the first time, we examined potential amino acid cross-feeding between M. humilis and F. sanfranciscensis and found that within the pairing, F. sanfranciscensis was the main producer of amino acids. Our findings suggest that the M. humilis-F. sanfranciscensis interaction is likely to be neutral, or even competitive, with the strain identity of F. sanfranciscensis playing a defining role in the observed dominance of the bacteria and spent medium metabolite composition. IMPORTANCE The association of the yeast Maudiozyma humilis and the bacteriumFructilactobacillus sanfranciscensis in sourdough starters is well-documented, and together this pairing makes key functional and organoleptic contributions to the final bread product. Their relationship has historically been thought to be stabilized by cross-feeding of glucose to M. humilis. However, this theory has been drawn into question by recent research, which found no evidence that M. humilis consumes the glucose produced by F. sanfranciscensis. Our understanding of cooperation, co-existence, and competition in microbial consortia affects approaches to ecosystem management in a broad variety of applied fields. The significance of our research is in demonstrating that this pairing does not interact mutualistically within a specified setting, providing support for neutral or competitive interactions as drivers of ecological stability.
SN - 0099-2240
SN - 1098-5336
ER -