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Kefir Flavor Lentilactobacillus-Kluyveromyces Coculture

Community ID CommunityMech:000332
Ecological State ENGINEERED
Environment defined milk-kefir fermentation coculture
ENVO:01001405
Modeled Environment milk kefir dairy environment
ENVO:00003862

A defined cross-kingdom coculture of milk-kefir isolates Lentilactobacillus kefiri SLAM023B and Kluyveromyces marxianus SLAM005Y. One study reports complementary flavor-metabolism roles and enhanced ester synthesis during milk kefir fermentation; a second publication evaluates the same exact pair as a combined probiotic preparation in animal host models.

Taxonomy

Taxon Ontology ID Functional Roles Abundance
Lentilactobacillus kefiri SLAM023B NCBITaxon:33962 N/A
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "Lentilactobacillus kefiri SLAM023B and Kluyveromyces marxianus SLAM005Y were isolated and subjected to hybrid genome sequencing"
  • PMID:40969199 - SUPPORT (IN_VIVO)
    "Two strains, Kluyveromyces marxianus SLAM 005Y and Lentilactobacillus kefiri SLAM 023B, were isolated from Korean household milk kefir."
Kluyveromyces marxianus SLAM005Y NCBITaxon:4911 N/A
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "Lentilactobacillus kefiri SLAM023B and Kluyveromyces marxianus SLAM005Y were isolated and subjected to hybrid genome sequencing"
  • PMID:40969199 - SUPPORT (IN_VIVO)
    "Two strains, Kluyveromyces marxianus SLAM 005Y and Lentilactobacillus kefiri SLAM 023B, were isolated from Korean household milk kefir."

Ecological Interactions

Ecological interaction network for Kefir Flavor Lentilactobacillus-Kluyveromyces Coculture Bipartite graph where circle nodes represent taxa and each ecological interaction is drawn as a distinct non-circular symbol, with colour repeating the same distinction (cross-feeding).
Taxon
Cross-feeding

Complementary flavor metabolism and potential cross-feeding

CROSS_FEEDING

Metabolites: ethyl acetate (CHEBI:27750), isoamyl acetate (CHEBI:31725)

Evidence

  • PMID:42217781 - SUPPORT (IN_VITRO)
    "K. marxianus SLAM005Y produced fruity fusel alcohols, whereas L. kefiri SLAM023B contributed fatty acid-derived precursors."
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "The coculture of the 2 strains significantly enhanced ester synthesis, particularly ethyl acetate and isoamyl acetate"
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "Correlation analysis supported the complementary metabolic roles and potential cross-feeding mechanisms between the strains"

External Resources

Name Repository Resource ID
Primary publication - exact-pair kefir flavor study
Genome-based and metabolite-validated flavor-development study of the exact SLAM023B-SLAM005Y coculture. 		OTHER PMID:42217781
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "The coculture of the 2 strains significantly enhanced ester synthesis"
Exact-composition publication - combined probiotic study
Independent in vivo study using the same K. marxianus SLAM005Y and L. kefiri SLAM023B composition as a combined probiotic preparation. 		OTHER PMID:40969199
  • PMID:40969199 - SUPPORT (IN_VIVO)
    "Two strains, Kluyveromyces marxianus SLAM 005Y and Lentilactobacillus kefiri SLAM 023B"

Environmental Factors

Factor Value Unit
Enhanced ethyl acetate and isoamyl acetate synthesis significantly enhanced in coculture N/A
  • PMID:42217781 - SUPPORT (IN_VITRO)
    "The coculture of the 2 strains significantly enhanced ester synthesis, particularly ethyl acetate and isoamyl acetate"

Growth Media

Milk kefir fermentation matrix

Preparation notes: The cached abstract establishes milk kefir fermentation as the experimental context but does not report the milk formulation, inoculum ratio, temperature, pH, agitation, or duration.

Evidence

PMID:42217781

"during milk kefir fermentation"