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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

2015; Elsevier BV; Volume: 2; Linguagem: Inglês

10.1016/j.cofs.2015.03.001

2214-8000

Michael G. Gänzle,

Microbial Metabolic Engineering and Bioproduction

Sensory properties, shelf life, and safety of a majority of fermented foods are determined by the metabolic activity of food fermenting lactic acid bacteria. This communication reviews major metabolic routes of lactic acid bacteria, and indicates how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations. Emphasis is placed on homofermentative and heterofermentative metabolism of carbohydrates, organic acids, and the conversion of amino acids with major impact on food safety and quality. In addition to the role of lactic metabolism in food fermentations, their implications for food spoilage are discussed.