title: Stress Physiology of Lactic Acid Bacteria.
abstract: Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g., Lactococcus lactis), probiotic (e.g., several Lactobacillus spp.), and pathogenic (e.g., Enterococcus and Streptococcus spp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the "stressome" of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance.
authors.affiliation: Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
authors.forename: Konstantinos
authors.initials: K
authors.lastname: Papadimitriou
authors.affiliation: Department of Molecular Genetics, University of Groningen, Groningen, The Netherlands.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Alegría
authors.affiliation: NIZO Food Research, Ede, The Netherlands Top Institute Food and Nutrition, Wageningen, The Netherlands.
authors.forename: Peter A
authors.initials: PA
authors.lastname: Bron
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: de Angelis
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.affiliation: Top Institute Food and Nutrition, Wageningen, The Netherlands Host Microbe Interactomics Group, Department of Animal Sciences, Wageningen University, Wageningen, The Netherlands.
authors.forename: Michiel
authors.initials: M
authors.lastname: Kleerebezem
authors.affiliation: Department of Oral Biology, University of Florida College of Dentistry, Gainesville, Florida, USA.
authors.forename: José A
authors.initials: JA
authors.lastname: Lemos
authors.affiliation: Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland APC, Microbiome Institute, University College Cork, Cork, Ireland.
authors.forename: Daniel M
authors.initials: DM
authors.lastname: Linares
authors.affiliation: APC, Microbiome Institute, University College Cork, Cork, Ireland.
authors.forename: Paul
authors.initials: P
authors.lastname: Ross
authors.affiliation: Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland APC, Microbiome Institute, University College Cork, Cork, Ireland.
authors.forename: Catherine
authors.initials: C
authors.lastname: Stanton
authors.affiliation: Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Turroni
authors.affiliation: APC, Microbiome Institute, University College Cork, Cork, Ireland School of Microbiology, University College Cork, Cork, Ireland.
authors.forename: Douwe
authors.initials: D
authors.lastname: van Sinderen
authors.affiliation: Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
authors.forename: Pekka
authors.initials: P
authors.lastname: Varmanen
authors.affiliation: Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Ventura
authors.affiliation: Department of Food Biotechnology, Institute of Agrochemistry and Food Technology, CSIC, Paterna, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Zúñiga
authors.affiliation: Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
authors.forename: Effie
authors.initials: E
authors.lastname: Tsakalidou
authors.affiliation: Department of Molecular Genetics, University of Groningen, Groningen, The Netherlands Top Institute Food and Nutrition, Wageningen, The Netherlands jan.kok@rug.nl.
authors.forename: Jan
authors.initials: J
authors.lastname: Kok
mesh_terms: D018441:Biofilms / Q000254:growth & development; D004734:Energy Metabolism / Q000502:physiology; D016983:Enterococcus / Q000502:physiology*; D005285:Fermentation / Q000502:physiology; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000502:physiology*; D009997:Osmotic Pressure / Q000502:physiology; D019936:Probiotics / Q000378:metabolism; D015398:Signal Transduction / Q000502:physiology; D013291:Streptococcus / Q000502:physiology*; D013312:Stress, Physiological / Q000502:physiology*
chemical_list: D019344:Lactic Acid