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Cited by 901Probiotics and Fermented FoodsMicrobial metabolism and enzyme functionBacterial Genetics and Biotechnology

Carbohydrate metabolism in lactic acid bacteria

Kandler, Otto·1983·Antonie van Leeuwenhoek
DOI 10.1007/bf00399499
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Abstract

The term "lactic acid bacteria" is discussed. An overview of the following topics is given: main pathways of homo- and heterofermentation of hexoses, i.e. glycolysis, bifidus pathway, 6-phosphogluconate pathway; uptake and dissimilation of lactose (tagatose pathway); fermentation of pentoses and pentitols; alternative fates of pyruvate, i.e. splitting to formate and acetate, CO2 and acetate or formation of acetoin and diacetyl; lactate oxidation; biochemical basis for the formation of different stereoisomers of lactate.

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Crossref · 10.1007/bf00399499

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70 of 70 references verified0 citation errors · 0 not checkable

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  • Tartaric acid is relatively stable to bacterial activity; only aerobically metabolized by some Lactobacillus producing acetic, lactic, succinic acids.

    “Tartaric acid is relatively stable to bacterial activity and can only be metabolised aerobically by some Lactobacillus species with the production of acetic acid, lactic acid and succinic acid (Kandler 1983, Dittrich 1987).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Kandler 1983

  • Analyzing the ratio of lactic acid to acetic acid and ethanol concentrations gives a more precise picture of fermentation profiles between homofermentative and heterofermentative LAB populations.

    “Analyzing the ratio of lactic acid to acetic acid and ethanol concentrations (LA/(AA + EtOH)) (Figure 7A) gave a more precise picture of the fermentation profiles between the homofermentative and heterofermentative lactic acid bacteria populations [64].”

    From Dynamic succession of microbiota during ensiling of whole plant corn following inoculation with Lactobacillus buchneri and Lactobacillus hilgardii alone or in combination. (2019) · cites this paper as [64]

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Authors
Kandler, O.
Affiliations
Ludwig-Maximilians-Universität München (DE)
Corresponding author
Kandler, Otto
Venue
Antonie van Leeuwenhoek
Publisher
Springer Science and Business Media LLC
Published
1983
Volume
49
Issue
3
Pages
209-224
ISSN
  • 0003-6072 (ISSN-L)
  • 1572-9699
DOI
10.1007/bf00399499
OpenAlex
W2118747939
Cited by
901
References
70
Citations by year
2026: 24 · 2025: 24 · 2024: 28 · 2023: 34 · 2022: 43 · 2021: 31 · 2020: 31 · 2019: 41 · 2018: 31 · 2017: 27 · 2016: 34 · 2015: 35 · 2014: 39 · 2013: 37 · 2012: 23
FWCI
12.55
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • Antonie van Leeuwenhoek (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords
lactic acid bacteria, carbohydrate metabolism, hexose fermentation, glycolysis, lactose uptake, pentose fermentation, pentitols, pyruvate metabolism, acetoin, diacetyl, lactate oxidation
MeSH terms
Actinomycetaceae, Fermentation, Hexoses, Isomerism, L-Lactate Dehydrogenase, Lactates, Lactobacillus, Oxidation-Reduction, Pentoses, Pyruvates, Streptococcaceae, Pyruvic Acid, Carbohydrate Metabolism

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