GENETIC AND PHYSIOLOGICAL CHARACTERISTICS OF LACTOBACTERIA
Keywords:
lactic acid bacteria, genetics, physiology, probiotics, fermentation, bacteriocins, metabolism, microbiota, biotechnology, food safety.Abstract
Lactic acid bacteria (LAB) are a diverse group of microorganisms widely recognized for their significant roles in food fermentation, biotechnology, and human health. This study examines the genetic and physiological characteristics of LAB, emphasizing their metabolic diversity, adaptability, and functional properties. Recent advances in genomics and omics technologies have revealed that LAB possess specialized gene clusters responsible for carbohydrate metabolism, stress tolerance, and the production of bioactive compounds such as bacteriocins. These genetic features directly influence their physiological behavior, enabling survival in harsh environments and enhancing their probiotic potential. Furthermore, LAB contribute to food safety, quality, and preservation through the synthesis of antimicrobial metabolites. Their interaction with the gut microbiota also supports immune modulation and intestinal health. Overall, understanding the genetic and physiological mechanisms of LAB provides a foundation for their effective application in food, medical, and biotechnological industries.
Downloads
References
Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A. P., Harris, H. M. B., Mattarelli, P., … & Van Sinderen, D. (2020). A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology, 70(4), 2782–2858. https://doi.org/10.1099/ijsem.0.004107
Sun, Z., Harris, H. M. B., McCann, A., Guo, C., Argimón, S., Zhang, W., … & O’Toole, P. W. (2022). Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. Nature Communications, 13, 379. https://doi.org/10.1038/s41467-021-27626-7
Martino, M. E., Bayjanov, J. R., Caffrey, B. E., Wels, M., Joncour, P., Hughes, S., … & van Hijum, S. A. F. T. (2023). Genome mining of lactic acid bacteria reveals a diverse arsenal of bacteriocins and metabolic pathways. Microbiome, 11(1), 145. https://doi.org/10.1186/s40168-023-01540-y
De Filippis, F., Pasolli, E., Ercolini, D. (2023). The food-gut axis: Lactic acid bacteria and their link to human health. Trends in Food Science & Technology, 132, 1–12. https://doi.org/10.1016/j.tifs.2023.01.005
García-Cayuela, T., Korany, A. M., Bustos, I., Gómez de Cadiñanos, L. P., Requena, T., Peláez, C., & Martínez-Cuesta, M. C. (2021). Adhesion abilities of dairy lactic acid bacteria and their impact on probiotic properties. Journal of Dairy Science, 104(2), 1235–1248. https://doi.org/10.3168/jds.2020-18925
Lebeer, S., Bron, P. A., Marco, M. L., Van Pijkeren, J. P., O’Connell Motherway, M., Hill, C., & Pot, B. (2022). Identification of probiotic effector molecules: Present state and future perspectives. Current Opinion in Biotechnology, 73, 217–223. https://doi.org/10.1016/j.copbio.2021.08.007
Wang, Y., Wu, Y., Wang, Y., Xu, H., Mei, X., Yu, D., … & Li, W. (2021). Antioxidant properties of probiotic bacteria. Nutrients, 13(7), 1–18. https://doi.org/10.3390/nu13072495
Zapaśnik, A., Sokołowska, B., & Bryła, M. (2022). Role of lactic acid bacteria in food preservation and safety. Foods, 11(9), 1283. https://doi.org/10.3390/foods11091283
Gänzle, M. G. (2023). Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and gut microbiota. Current Opinion in Food Science, 50, 100980. https://doi.org/10.1016/j.cofs.2023.100980
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., … & Sanders, M. E. (2020). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of probiotics. Nature Reviews Gastroenterology & Hepatology, 17(11), 687–701. https://doi.org/10.1038/s41575-020-0344-2
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., … & Hutkins, R. (2021). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 70, 95–102. https://doi.org/10.1016/j.copbio.2021.02.010
Duar, R. M., Lin, X. B., Zheng, J., Martino, M. E., Grenier, T., Pérez-Muñoz, M. E., … & Walter, J. (2020). Lifestyles in transition: Evolution and natural history of the genus Lactobacillus. FEMS Microbiology Reviews, 44(4), 415–427. https://doi.org/10.1093/femsre/fuaa033
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
All content published in the Journal of Applied Science and Social Science (JASSS) is protected by copyright. Authors retain the copyright to their work, and grant JASSS the right to publish the work under a Creative Commons Attribution License (CC BY). This license allows others to distribute, remix, adapt, and build upon the work, even commercially, as long as they credit the author(s) for the original creation.
