Responses of Lactic Acid Bacteria to Cell Envelope Stresses

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


The bacterial cell envelope is an essential structure required for cellular viability. Because it is the target of many forms of environmental aggressions, bacteria have developed strategies to monitor the integrity of the cell envelope and to minimize possible damage inflicted on it. These responses can be roughly divided into two main categories: those that directly target the source of aggression and those that correct the physiological consequences that result from it. Lactic acid bacteria (LAB) have developed particular strategies as a consequence of the specific ecological niches in which they thrive. A thorough understanding of the responses of LAB to cell envelope stresses is required not only to understand their lifestyle but also because of the implications these responses might have with respect to, for instance, antibiotic resistance development and interactions of pathogenic LAB with their hosts, the applicability of certain strains of LAB as probiotics, and the use of LAB in novel advanced applications, such as oral vaccines or the production of (medically relevant) proteins. Here we present an overview of the current knowledge of cell envelope stress responses in LAB.


Lactic Acid Bacterium Cytoplasmic Membrane Cell Envelope Teichoic Acid Bacterial Cell Envelope 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • João P. C. Pinto
    • 1
  • Oscar P. Kuipers
    • 1
    • 2
    • 3
  • Jan Kok
    • 1
    • 2
    • 3
  1. 1.Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology InstituteUniversity of GroningenGroningenThe Netherlands
  2. 2.Top Institute Food and NutritionWageningenThe Netherlands
  3. 3.The Netherlands Kluyver Centre for Genomics of Industrial FermentationsNCSBDelftThe Netherlands

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