Interactions between lactobacillus and yeast: A recent update

Abstract

Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear. This review systematically summarizes the characteristics of Lactobacillus and yeast interactions, highlighting both mutualistic symbiosis and antagonistic effects. The mechanisms of their interactions, including cross‐feeding, small‐molecule secretion, quorum sensing, and cell surface structures, are critically analyzed, with particular attention to Saccharomyces cerevisiae ( S. cerevisiae ) and Candida . Current research on these interactions faces several challenges, including the limited diversity of interacting strains, restricted research methodologies, oversimplified in vitro models, and unclear mechanisms. Suggestions are proposed to address these issues, along with future prospects in this review. This review will provide valuable guidance for regulating interactions between Lactobacillus and yeast, improving fermentation product quality, and enhancing specific microbial habitats related to human health.