A defined bacterial-yeast co-culture pairing Lactiplantibacillus plantarum CCMA 0743 with Pichia kluyveri CCMA 0615 to ferment a non-dairy beverage made from oats, almonds, and sunflower seeds. After 24 h of fermentation both partners remained highly viable, with 9.32 log CFU/mL L. plantarum and 7.05 log CFU/mL P. kluyveri. The co-culture acidified the plant-based substrate, utilized carbohydrates, generated bioactive metabolites, increased linoleic acid, short-chain fatty acids, phenolic acids, vitamins B2 and B12, and GABA, and its fermented beverage promoted gut-microbiota recovery in a BALB/c mouse vancomycin-induced dysbiosis model.
Taxonomy
| Taxon | Ontology ID | Functional Roles | Abundance |
|---|---|---|---|
| Lactiplantibacillus plantarum CCMA 0743 — ontology label: Lactiplantibacillus plantarum | NCBITaxon:1590 · TaxonMech · TraitMech | DOMINANT | |
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| Pichia kluyveri CCMA 0615 — ontology label: Pichia kluyveri | NCBITaxon:36015 · TaxonMech · TraitMech | DOMINANT | |
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Ecological Interactions
ℹ️ No detailed ecological interaction data is available for this community.
This record may be a metabolic model or minimal entry containing only taxonomy and external resource links.
Knowledge gaps & discussions (2)
KNOWLEDGE_GAP OPEN Which inoculation ratio, beverage ingredient proportions, fermentation temperature, and aeration conditions were used for the CCMA 0743/CCMA 0615 plant-based beverage co-culture?
The PubMed abstract identifies the two strains, the oat/almond/sunflower substrate, the 24 h fermentation endpoint, and measured metabolite and host endpoints, but it does not expose the recipe or inoculation parameters needed to fully reproduce the fermentation.
Attaches to: growth_media#Oat-almond-sunflower plant-based beverage
KNOWLEDGE_GAP OPEN Which source-supported fermentation and host-response nodes belong in this currently absent graph?
Preserve the observed 24 h viable counts (9.32 and 7.05 log CFU/mL), carbohydrate utilization, acidification, increased bioactive compounds and simulated-digestion bioaccessibility. The fermented whole beverage promoted microbial recovery in vancomycin-treated BALB/c mice. These positives do not establish partner-resolved cross-feeding, reciprocal fitness, intestinal colonization, mediation by a specific compound, or benefit in humans. Primary access is abstract-only. New graph structure remains #1707; a one-community Edison dry run is not a reviewed paid report. No node or arrow is added in this discussion-only review.
Attaches to: engineering_design, growth_media#Oat-almond-sunflower plant-based beverage
2 evidence item(s)
The process facilitated carbohydrate utilization, acidification, and the generation of bioactive metabolites.
Supports fermentation-associated substrate use, acidification, and metabolite production by the defined co-culture.
Administration of the fermented beverage promoted microbial recovery
Supports testing the fermented co-culture beverage in a host dysbiosis recovery assay.
External Resources
| Name | Repository | Resource ID |
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Primary publication - CCMA plant-based beverage probiotic co-culture
Food Research International 2026 primary article describing fermentation of an oat-almond-sunflower beverage with Lactiplantibacillus plantarum CCMA 0743 and Pichia kluyveri CCMA 0615. |
OTHER | PMID:42637394 |
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Growth Media
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