References
- Settanni L, Corsetti A. Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol. 2008;121(2):123–138.
- Stiles ME. Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek. 1996;70(2–4):331–345.
- Hayek SA, Ibrahim SA. Current limitations and challenges with lactic acid bacteria: a review. Food Nutr Sci. 2013;4(11):73–87.
- Viljoen BC. Yeast ecological interactions. Yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeast as biocontrol agents. In: Querol A, Fleet GH, editors. Yeasts in food and beverages. Berlin: Springer-Verlag; 2006. p. 83–110.
- Viljoen BC. The interaction between yeasts and bacteria in dairy environments. Int J Food Microbiol. 2001;69(1–2):37–44.
- Peng X, Sun J, Iserentant D, et al. Flocculation and coflocculation of bacteria by yeasts. Appl Microbiol Biotechnol. 2001;55(6):777–781.
- Momose H, Iwano K, Tonoike R. Studies on the aggregation of yeast caused by lactobacilli IV. Force responsible for aggregation. J Gen Appl Microbiol. 1969;15(1):19–26.
- Katakura Y, Sano R, Hashimoto T, et al. Lactic acid bacteria display on the cell surface cytosolic proteins that recognize yeast mannan. Appl Microbiol Biotechnol. 2010;86(1):319–326.
- Yamasaki-Yashiki S, Sawada H, Kino-Oka M, et al. Analysis of gene expression profiles of Lactobacillus paracasei induced by direct contact with Saccharomyces cerevisiae through recognition of yeast mannan. Biosci Microbiota Food Health. 2017;36(1):17–25.
- Furukawa S, Nojima N, Yoshida K, et al. The importance of inter-species cell-cell co-aggregation between Lactobacillus plantarum ML11-11 and Saccharomyces cerevisiae BY4741 in mixed-species biofilm formation. Biosci Biotechnol Biochem. 2011;75(8):1430–1434.
- Hirayama S, Furukawa S, Ogihara H, et al. Yeast mannan structure necessary for co-aggregation with Lactobacillus plantarum ML11-11. Biochem Biophys Res Commun. 2012;419(4):652–655.
- Abe A, Furukawa S, Watanabe S, et al. Yeasts and lactic acid bacteria mixed-specie biofilm formation is a promising cell immobilization technology for ethanol fermentation. Appl Biochem Biotechnol. 2013;171(1):72–79.
- Liu SQ, Tsao M. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions. Int J Food Microbiol. 2009;135(1):34–38.
- Liu SQ, Tsao M. Enhancing stability of lactic acid bacteria and probiotics by Wiliopsis saturnus var. saturnus in fermented milks. Nutr Food Sci. 2010;40(3):314–322.
- Suharja AAS, Henriksson A, Liu SQ. Impact of Saccharomyces cerevisiae on viability of probiotic Lactobacillus rhamnosus in fermented milk under ambient conditions. J Food Process Preserv. 2014;38(1):326–337.
- Lim PL, Toh M, Liu SQ. Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment. Appl Microbiol Biotechnol. 2015;99(16):6803–6811.
- Yeo AYY, Toh MZ, Liu SQ. Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Benef Microbes. 2015;7(1):135–144.
- Li X, Liu YH, Zhang X, et al. Evaluation of biogas production performance and dynamics of the microbial community in different straws. J Microbiol Biotechnol. 2017;27(3):524–534.
- Toh M, Liu SQ. Impact of coculturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation. J Appl Microbiol. 2017;123(4):956–968.
- Toh M, Liu SQ. Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment. AMB Express. 2017;7(1):156.
- Dave RI, Shah NP. Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J. 1997;7(6–7):435–443.
- Gaudreau H, Champagne CP, Remondetto GE, et al. Effect of catechins on the growth of oxygen-sensitive probiotic bacteria. Food Res Int. 2013;53(2):751–757.
- Theobald S, Pfeiffer P, Zuber U, et al. Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni. J Appl Microbiol. 2008;104:566–572.
- Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life. 2016;8:1–8.
- Condon S. Responses of lactic acid bacteria to oxygen. FEMS Microbiol Rev. 1987;46(3):269–280.
- Whittenbury R. Hydrogen peroxide formation and catalase activity in the lactic acid bacteria. J Gen Microbiol. 1964;35(1):13–26.
- Dolin MI. The DPNH-oxidizing enzymes of Streptococcus faecalis. II. The enzymes utilizing oxygen, cytochrome c, peroxide and 2,6-dichlorophenol-indophenol or ferricyanide as oxidants. Arch Biochem Biophys. 1955;55(2):415–435.
- Poole LB, Claiborne AI. Interactions of pyridine nucleotides with redox forms of the flavin-containing NADH peroxidase from Streptococcus faecalis. J Biol Chem. 1986;261(31):14525–14533.
- Strittmatter CF. Flavin-linked oxidative enzymes of Lactobacillus casei. J Biol Chem. 1959;234(10):2794–2800.
- Gotz F, Elstner EF, Sedewitz B, et al. Oxygen utilization by Lactobacillus plantarum. Ⅱ. Superoxide and superoxide dismutation. Arch Microbiol. 1980;125(3):215–220.
- Kono Y, Fridovich I. Isolation and characterization of the pseudocatalase of Lactobacillus plantarum. J Biol Chem. 1983;258(10):6015–6019.
- Lin MY, Yen CL. Antioxidative ability of lactic acid bacteria. J Agric Food Chem. 1999;47(4):1460–1466.
- Li S, Huang R, Shah NP, et al. Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. J Dairy Sci. 2014;97(12):7334–7343.
- Ito A, Sato Y, Kudo S, et al. The screening of hydrogen peroxide-producing lactic acid bacteria and their application to inactivating psychrotrophic food-borne pathogens. Curr Microbiol. 2003;47(3):231–236.