Lactic acid bacteria: the bugs of the new millennium

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Abstract

Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysins and bacteriophages. Recently, progress has been made in the construction of food-grade genetically modified LABs.
Original languageEnglish
Pages (from-to)276-282
Number of pages7
JournalCurrent Opinion in Microbiology
Volume3
Issue number3
DOIs
Publication statusPublished - 2000

Keywords

  • FOOD-GRADE CLONING
  • LACTOCOCCUS-LACTIS
  • LACTOBACILLUS-PLANTARUM
  • MULTIDRUG TRANSPORTERS
  • SIGNAL-TRANSDUCTION
  • SYSTEMS
  • RESISTANCE
  • MECHANISMS
  • CONSTRUCTION
  • BIOSYNTHESIS

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