Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations.
This article reviews the metabolism of pyruvate and lactate by lactic acid bacteria (LAB) involved in food and beverage fermentations with an emphasis on practical implications. First, the formation of pyruvate and lactate from a range of substrates, including carbohydrates, organic acids and amino acids, is briefly described. The catabolism of pyruvate and lactate by LAB is then reviewed. This is followed by a discussion of lactate degradation and racemisation by LAB from specific fermented foods and beverages. Finally, the impact of environmental factors and metabolic engineering on pyruvate and lactate metabolism by LAB is evaluated with regard to practical significance.
Liu
S-Q
SQ
Fonterra Research Centre, formerly New Zealand Dairy Research Institute, Private Bag 11 029, Palmerston North, New Zealand. shao.liu@fonterraresearch.com
D001628:Beverages / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology; D019289:Pyruvic Acid / Q000378:metabolism*
D019344:Lactic Acid; D019289:Pyruvic Acid