Engineering strategies aimed at control of acidification rate of lactic acid bacteria

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    The ability of lactic acid bacteria to produce lactic acid from various sugars plays an important role in food fermentations. Lactic acid is derived from pyruvate, the end product of glycolysis and thus a fast lactic acid production rate requires a high glycolytic flux. In addition to lactic acid, alternative end products - ethanol, acetic acid and formic acid - are formed by many species. The central role of glycolysis in lactic acid bacteria has provoked numerous studies aiming at identifying potential bottleneck(s) since knowledge about flux control could be important not only for optimizing food fermentation processes, but also for novel applications of lactic acid bacteria, such as cell factories for the production of green fuels and chemicals. With respect to the control and regulation of the fermentation mode, some progress has been made, but the question of which component(s) control the main glycolytic flux remains unanswered. © 2012 Elsevier Ltd.
    Original languageEnglish
    JournalCurrent Opinion in Biotechnology
    Volume24
    Issue number2
    Pages (from-to)124-129
    ISSN0958-1669
    DOIs
    Publication statusPublished - 2013

    Keywords

    • Bacteria
    • Fermentation
    • Pathology
    • Lactic acid

    Fingerprint

    Dive into the research topics of 'Engineering strategies aimed at control of acidification rate of lactic acid bacteria'. Together they form a unique fingerprint.

    Cite this