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1 Department of Systems Biology, Technical University of Denmark 2 Center for Systems Microbiology, Department of Systems Biology, Technical University of Denmark 3 Metabolic Signaling and Regulation, Department of Biotechnology and Biomedicine, Technical University of Denmark 4 National Food Institute, Technical University of Denmark
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. © 2012 Elsevier Ltd.
Current Opinion in Biotechnology, 2013, Vol 24, Issue 2, p. 124-129
Bacteria; Fermentation; Pathology; Lactic acid
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