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The lactic acid bacteria (LAB) are essential for food fermentations and their impact on gut physiology and health is under active exploration. In addition to their well-studied fermentation metabolism, many species belonging to this heterogeneous group are genetically equipped for respiration metabolism. In LAB, respiration is activated by exogenous heme, and for some species, heme and menaquinone. Respiration metabolism increases growth yield and improves fitness. In this review, we aim to present the basics of respiration metabolism in LAB, its genetic requirements, and the dramatic physiological changes it engenders. We address the question of how LAB acquired the genetic equipment for respiration. We present at length how respiration can be used advantageously in an industrial setting, both in the context of food-related technologies and in novel potential applications.
| Autoren: | Martin B. Pedersen; Philippe Gaudu; Delphine Lechardeur; Marie-Agnès Petit; Alexandra Gruss | |
| Journal: | Annual Review of Food Science and Technology | |
| Jahrgang: | 2012 | |
| DOI: | 10.1146/annurev-food-022811-101255 | |
| Erscheinungsdatum: | 02.03.2012 |
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