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Responses of Lactic Acid Bacteria to Starvation

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Stress Responses of Lactic Acid Bacteria

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Lactic acid bacteria are exposed to a series of stresses during environmental transit and food fermentation processes. Stresses unique to fermented foods are high acid, low temperature, and limited to no free sugar. In fermented foods, lactobacilli and lactococci recently have been recognized to become nonculturable (NC) under these conditions. It has been shown that lactococci become NC under carbohydrate starvation, which leads to additional metabolic changes during 180 days of incubation. Important end products include branched-chain fatty acids from the catabolism of branched-chain amino acids. In addition, sulfur metabolism changes. It has yet to be demonstrated that NC lactococci can be resuscitated with known compounds or peptides. The NC state of lactococci leads to new metabolic end products not produced during log-phase growth.

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Additional Resources

  • Biocyc (biocyc.org): a collection of over 160 pathway databases for metabolic reconstruction of specific organisms.

  • GOLD (www.genomesonline.org): provides current information about genome sequencing projects.

  • KEGG (www.genome.ad.jp/kegg/): a suite of databases and software to simulate the metabolism of cells from their genome information.

  • Metacyc (metacyc.org): a nonredundant metabolic encyclopedia of all known metabolic pathways.

  • National Center Biotechnology Information (www.ncbi.nlm.nih.gov): a genetic and bioinformatics resource within the National Institutes of Health that hosts GenBank files of genome sequences for public access.

  • The Joint Genome Institute (www.jgi.doe.gov): a genome sequencing facility hosted by the U.S. Department of Energy that provides public access to draft and finished genomes.

  • The Sanger Institute (www.sanger.ac.uk): a genome sequencing facility hosted by the Wellcome Trust Foundation that provides open-source tools for genome analysis.

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Authors and Affiliations

  1. Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, CA, 95616, USA

    Bart C. Weimer

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  1. Bart C. Weimer
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Correspondence to Bart C. Weimer .

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Editors and Affiliations

  1. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 118 55, Greece

    Effie Tsakalidou

  2. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 188 55, Greece

    Konstantinos Papadimitriou

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Weimer, B.C. (2011). Responses of Lactic Acid Bacteria to Starvation. In: Tsakalidou, E., Papadimitriou, K. (eds) Stress Responses of Lactic Acid Bacteria. Food Microbiology and Food Safety. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-92771-8_7

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