Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations.
Lactic acid bacteria such as Lactococcus lactis are the microorganisms of choice for performing metabolic engineering in relation to food fermentation. These bacteria are used extensively in food fermentations, they have a simple and therefore controllable metabolism and the molecular genetics of these food bacteria is well-developed. There have been recent successes in metabolic engineering in these lactic acid bacteria, including examples of changes in both primary metabolism (diacetyl and alanine) and secondary metabolism (exopolysaccharides and flavour).
Hugenholtz
J
J
Wageningen Centre for Food Sciences NIZO Food Research PO Box 20, 6710 BA, Ede, The Netherlands. hugenhol@nizo.nl
Kleerebezem
M
M
D000409:Alanine / Q000096:biosynthesis; D002244:Carbon / Q000378:metabolism*; D004734:Energy Metabolism; D004789:Enzyme Activation; D005285:Fermentation; D005524:Food Technology; D005818:Genetic Engineering / Q000379:methods*; D007770:L-Lactate Dehydrogenase / Q000235:genetics / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000235:genetics* / Q000378:metabolism*; D009243:NAD / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000378:metabolism; D014815:Vitamins / Q000378:metabolism
D011135:Polysaccharides, Bacterial; D014815:Vitamins; D009243:NAD; D019344:Lactic Acid; D002244:Carbon; D007770:L-Lactate Dehydrogenase; D009584:Nitrogen; D000409:Alanine