Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry
Abstract
This review outlines the recent advances in the knowledge on aerobic and respiratory growth of lactic acid bacteria, focusing on the features of respiration-competent lactobacilli. The species of the genus Lactobacillus have been traditionally classified as oxygen-tolerant anaerobes, but it has been demonstrated that several strains are able to use oxygen as a substrate in reactions mediated by flavin oxidases and, in some cases, to synthesize a minimal respiratory chain. The occurrence of genes related to aerobic and respiratory metabolism and to oxidative stress response apparently correlates with the taxonomic position of lactobacilli. Members of the ecologically versatile Lactobacillus casei, L. plantarum and L. sakei groups are apparently best equipped to deal with aerobic/respiratory growth. The shift from anaerobic growth to aerobic (oxygen) and/or respiratory promoting (oxygen, exogenous haem and menaquinone) conditions offers physiological advantages and affects the pattern of metabolite production in several species. Even if this does not result in dramatic increases in biomass production and growth rate, cells grown in these conditions have improved tolerance to heat and oxidative stresses. An overview of benefits and of the potential applications of Lactobacillus cultures grown under aerobic or respiratory conditions is also discussed.
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The shift from fermentative to respiratory metabolism in lactic acid bacteria triggers early entrance into stationary phase and reroutes pyruvate away from lactate or lactate and ethanol, resulting in acetate accumulation.
“The shift from fermentative to respiratory metabolism triggers in LAB an early entrance into the stationary phase along with marked changes in final products profiles, rerouting pyruvate away from lactate or from lactate and ethanol, respectively, in homofermentative and heterofermentative lactobacilli, resulting in acetate accumulation [46][47][48].”
From The Effects of Short-Time Delayed Sealing on Fermentation, Aerobic Stability and Chemical Composition on Maize Silages (2023) · cites this paper as [48]
Oxygen influences lactic acid bacteria metabolism, and air infiltration results in decline of lactic acid concentration in maize silage and barley silage.
“However, oxygen influences LAB metabolism [46][47][48], and similar to our findings, other studies have reported that air infiltration results in the decline of lactic acid concentration in maize silage [10,11,13] and also in barley silage [12].”
From The Effects of Short-Time Delayed Sealing on Fermentation, Aerobic Stability and Chemical Composition on Maize Silages (2023) · cites this paper as [48]
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- Authors
- Zotta, T., Parente, E., & Ricciardi, A.
- Affiliations
- Institute of Food Science (IT)
- University of Basilicata (IT)
- Corresponding author
- Zotta, T.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2017-02-16
- Volume
- 122
- Issue
- 4
- Pages
- 857-869
- ISSN
- 1364-5072 (ISSN-L)
- OpenAlex
- W2569232816
- Cited by
- 202
- References
- 60
- Citations by year
- 2026: 19 · 2025: 27 · 2024: 31 · 2023: 25 · 2022: 24 · 2021: 34 · 2020: 17 · 2019: 12 · 2018: 8 · 2017: 5
- FWCI
- 1.25
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Applied Microbiology (publishedVersion)
- PubMed (publishedVersion)
- CINECA IRIS Institutional Research Information System (University of Basilicata) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- Lactobacillus, aerobic metabolism, respiratory growth, oxidative stress response, heat tolerance, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus sakei, vitamin K2, lactic acid bacteria, food industry applications
- MeSH terms
- Aerobiosis, Industrial Microbiology, Lactobacillus, Oxygen, Oxidative Stress, Food Industry
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