Lactic acid bacteria: the bugs of the new millennium.
Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysins and bacteriophages. Recently, progress has been made in the construction of food-grade genetically modified LABs.
Konings
W N
WN
Department of Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, Biology Centre, University of Groningen, Haren, 9751 NN, The Netherlands. W.N.Konings@Biol.Rug.nl
Kok
J
J
Kuipers
O P
OP
Poolman
B
B
D001430:Bacteriocins / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007218:Industrial Microbiology / Q000639:trends*; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*
D001430:Bacteriocins; D019344:Lactic Acid