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

Paper ID Volume ID Publish Year Pages File Format Full-Text
15918 42478 2013 6 PDF Available
Title
Engineering strategies aimed at control of acidification rate of lactic acid bacteria
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.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (200 K)Download as PowerPoint slideHighlights► Flux control does not reside in individual glycolytic enzymes in L. lactis. ► ATP demand does not control the glycolytic flux in L. lactis. ► Lactic acid bacteria are excellent candidates for the cell factories of the future.

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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 24, Issue 2, April 2013, Pages 124–129
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
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