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

Current opinion in biotechnology (2012-12-26)
Jan Martinussen, Christian Solem, Anders Koefoed Holm, Peter Ruhdal Jensen
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.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Lactic acid solution, ACS reagent, ≥85%
Sigma-Aldrich
DL-Lactic acid, ~90% (T)
Sigma-Aldrich
Lactic acid, 85%, FCC
Sigma-Aldrich
Lactic acid, meets USP testing specifications
Sigma-Aldrich
Lactic acid, natural, ≥85%
Supelco
Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
Sigma-Aldrich
DL-Lactic acid, 85 % (w/w), syrup
USP
Lactic acid, United States Pharmacopeia (USP) Reference Standard