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The yeast\n                      <jats:italic toggle=\"yes\">Maudiozyma humilis<\/jats:italic>\n                      and the lactic acid bacterium\n                      <jats:italic toggle=\"yes\">Fructilactobacillus sanfranciscensis<\/jats:italic>\n                      often co-occur in sourdough starters and have been presumed to exist in a trophic relationship supported by glucose cross-feeding. However, previous research has highlighted a lack of evidence showing that yeast strains consume the glucose that\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      produces. We have investigated the interaction between sourdough isolates of\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      and\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      in a synthetic wheat sourdough medium, allowing us to control substrate composition and use flow cytometry to enumerate living and dead cells.\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      fitness was found to be lower in co-culture with\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      than when grown alone. Analysis of spent medium composition highlighted the reliance of\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      on glucose rather than maltose for growth. Comparisons of predicted and measured co-culture metabolite content also revealed that\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      consumed less maltose in co-culture than when grown alone. For the first time, we examined potential amino acid cross-feeding between\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      and\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      and found that within the pairing,\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      was the main producer of amino acids. Our findings suggest that the\n                      <jats:italic toggle=\"yes\">M. humilis-F. sanfranciscensis<\/jats:italic>\n                      interaction is likely to be neutral, or even competitive, with the strain identity of\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      playing a defining role in the observed dominance of the bacteria and spent medium metabolite composition.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>IMPORTANCE<\/jats:title>\n                    <jats:p>\n                      The association of the yeast\n                      <jats:italic toggle=\"yes\">Maudiozyma humilis<\/jats:italic>\n                      and the bacterium\n                      <jats:italic toggle=\"yes\">Fructilactobacillus sanfranciscensis<\/jats:italic>\n                      in sourdough starters is well-documented, and together this pairing makes key functional and organoleptic contributions to the final bread product. Their relationship has historically been thought to be stabilized by cross-feeding of glucose to\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      . However, this theory has been drawn into question by recent research, which found no evidence that\n                      <jats:italic toggle=\"yes\">M. humilis<\/jats:italic>\n                      consumes the glucose produced by\n                      <jats:italic toggle=\"yes\">F. sanfranciscensis<\/jats:italic>\n                      . Our understanding of cooperation, co-existence, and competition in microbial consortia affects approaches to ecosystem management in a broad variety of applied fields. The significance of our research is in demonstrating that this pairing does not interact mutualistically within a specified setting, providing support for neutral or competitive interactions as drivers of ecological stability.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1128\/aem.01030-26","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T13:17:32Z","timestamp":1789651052000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":0,"title":["Lactic acid bacterium\n                    <i>F. sanfranciscensis<\/i>\n                    impairs fitness of yeast\n                    <i>M. humilis<\/i>\n                    in a synthetic wheat sourdough medium"],"prefix":"10.1128","volume":"92","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1212-8282","authenticated-orcid":true,"given":"Anna Elizabeth","family":"Wittwer","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/01ej9dk98","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, The University of Melbourne","place":["Parkville, Australia"]},{"name":"SPO, University Montpellier, INRAE, Institut Agro","place":["Montpellier, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Diego","family":"Segond","sequence":"additional","affiliation":[{"name":"SPO, University Montpellier, INRAE, Institut Agro","place":["Montpellier, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Th\u00e8r\u00e9se","family":"Marlin","sequence":"additional","affiliation":[{"name":"SPO, University Montpellier, INRAE, Institut Agro","place":["Montpellier, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00e9line","family":"Serre","sequence":"additional","affiliation":[{"name":"SPO, University Montpellier, INRAE, Institut Agro","place":["Montpellier, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amanda","family":"Li","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/01ej9dk98","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, The University of Melbourne","place":["Parkville, Australia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Delphine","family":"Sicard","sequence":"additional","affiliation":[{"name":"SPO, University Montpellier, INRAE, Institut Agro","place":["Montpellier, France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6498-0472","authenticated-orcid":true,"given":"Kate","family":"Howell","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/01ej9dk98","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, The University of Melbourne","place":["Parkville, Australia"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_4_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2013.05.017"},{"key":"e_1_3_4_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.04.012"},{"key":"e_1_3_4_4_2","doi-asserted-by":"publisher","DOI":"10.7554\/eLife.61644"},{"key":"e_1_3_4_5_2","doi-asserted-by":"publisher","DOI":"10.1071\/MA22023"},{"key":"e_1_3_4_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tim.2022.05.007"},{"key":"e_1_3_4_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.12.008"},{"key":"e_1_3_4_8_2","doi-asserted-by":"publisher","DOI":"10.1099\/ijsem.0.001495"},{"key":"e_1_3_4_9_2","doi-asserted-by":"publisher","DOI":"10.3767\/persoonia.2024.52.01"},{"key":"e_1_3_4_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.11.021"},{"key":"e_1_3_4_11_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-025-04942-4"},{"key":"e_1_3_4_12_2","volume-title":"The yeasts - a taxonomic study","author":"Lachance M-A","year":"2011","unstructured":"Lachance M-A, Boekhout T, Scorzetti G, Fell JW, Kurtzman CP. 2011. 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