*2.2. Microorganisms*

*Saccharomyces cerevisiae* ATCC 4126 was maintained on yeast medium (YM) agar (yeast extract 3 g/L, malt extract 3 g/L, peptone 5 g/L, glucose 10 g/L, agar 20 g/L; Oxoid, Basingstoke, UK) and *Lactobacillus reuteri* ATCC 53608, then maintained on MRS (de Man, Rogosa, Sharpe) agar (peptone 10 g/L, "Lab-Lemco" powder 8 g/L, yeast extract 4 g/L, sorbitan mono-oleate 1 mL, di-potassium hydrogen phosphate 2 g/L, sodium acetate tri-hydrate 5 g/L, tri-ammonium citrate 2 g/L, magnesium sulfate heptahydrate 0.2 g/L, manganese sulfate tetrahydrate 0.05 g/L, agar 10 g/L; Oxoid, Basingstoke, UK) at 4 ◦C. To carry out the tests, *S. cerevisiae* and *L. reuteri* were cultured overnight at 35 ◦C and 37 ◦C, respectively, on a rotary shaker (INNOVA 44, Incubator Shaker Series, New Brunswick Scientific, Edison, NJ, USA) at 200 rpm, in tubes containing 20 mL YM medium for the yeast and MRS broth for the bacteria.
