Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

Research output: Contribution to journalJournal articleResearchpeer-review

The effects of organic acids (lactic and acetic) and extracellular pH (pHex) on the intracellular pH (pHi) of Saccharomyces cerevisiae and Candida milleri during co-fermentation with lactobacilli were investigated by using Fluorescence-Ratio-Imaging-Microscopy (FRIM). Yeasts were grown in a system that partially mimics sourdough composition, using individual fermentation and combinations with lactic acid bacteria. Fermentations were carried out at 25 C for 22 h at an initial pH of 5.3. The two yeast species grew equally well during the co-fermentations with lactobacilli. Our results reveal large differences in pHi values between the two yeast species, primarily in relation with pHex changes, while the concentration of organic acids did not seem to affect the pHi. Moreover, the pHi of S. cerevisiae seemed to be affected by maltose consumption. The pH gradient (difference between internal and external pH) of S. cerevisiae remained rather constant, ranging from 2.0 to 2.5. C. milleri instead exhibited a higher pHi, that remained constant throughout the experiments and was unaffected by pHex and/or sugar consumption. Thus, the pH gradient of C. milleri varied much more than that of S. cerevisiae, ranging from 2.3 to 3.8. Our results suggest that the two yeast species have different pHi regulation mechanisms.

Original languageEnglish
JournalLebensmittel - Wissenschaft und Technologie
Issue number9
Pages (from-to)1610-1615
Number of pages6
Publication statusPublished - 2008

    Research areas

  • Former LIFE faculty - Internal pH, Saccharomyces cerevisiae, Candida milleri, Mimic sourdough, Co-fermentation

ID: 8112053