8

Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

N.A.L. Flahaut1,  and W.M. de Vos1,2     1Wageningen University, Wageningen, The Netherlands     2University of Helsinki, Helsinki, Finland

Abstract

Lactic acid bacteria have long been used in industrial dairy and other food fermentations that make use of their metabolic activities leading to products with specific organoleptic properties. Metabolic engineering is a rational approach to steer fermentations toward the production of desired compounds. Here we review recent progress in the metabolic engineering of industrial lactic acid bacteria for the production of a range of products, varying from chemicals, and flavor and texturizing compounds, to vitamins, ...

Get Advances in Fermented Foods and Beverages now with O’Reilly online learning.

O’Reilly members experience live online training, plus books, videos, and digital content from 200+ publishers.