Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
Open accessAbstract
Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus, lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.
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LAB cause the rapid acidification of fermented milk via the production of organic acids, mainly lactic acid.
“LAB cause the rapid acidification of fermented milk via the production of organic acids, mainly lactic acid [42,43].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Introduction (page unavailable) identifies lactic-acid production as LAB’s main function and links it to food acidification, including in fermented dairy products. The Metabolism of LAB section (page unavailable) says lactate is the main product of lactose metabolism. The copy does not establish that acidification of fermented milk is rapid. (LLM, conf=0.85)
Experimental — accuracy not yet measuredLeuconostoc are immobile, do not form spores, and lack catalase and cytochromes.
“Leuconostocci are immobile, do not form spores, and lack catalase and cytochromes [41,43,90,92].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Genetics > Leuconostoc spp. section describes *Leuconostoc mesenteroides* cells as “asporogenous and non-motile,” supporting the spore and mobility claims for that species. Our copy does not state that leuconostocci lack catalase or cytochromes, and the species-specific passage does not establish those traits for the genus as a whole. (LLM, conf=0.88)
Experimental — accuracy not yet measuredLeuconostoc are Gram-positive cocci with irregular morphology that may be elongate or elliptical.
“Leuconostoc are characterized as Gram-positive cocci, with irregular morphology that may be elongate or elliptical.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Genetics > Leuconostoc spp. section describes L. mesenteroides as Gram-positive cocci whose morphology can vary and become elongated under certain growth conditions. It does not describe elliptical cells or establish those features for Leuconostoc as a whole. (LLM, conf=0.84)
Experimental — accuracy not yet measuredLeuconostoc cell morphology varies with growth conditions: elongated in glucose or solid medium, ovoid in milk.
“However, cell morphology can vary depending on growth conditions: When bacteria grow in a glucose medium or in a solid medium, they are elongated, whereas most strains form ovoid cells when they grow in milk [43,88,89].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Genetics > Leuconostoc spp. section says morphology varies with growth conditions and that cells grown in glucose or on solid media may be elongated or rod-shaped. It describes most strains in liquid culture as cocci, but does not say that most strains form ovoid cells in milk. The citing sentence also states elongation more categorically than the source’s “may.” (LLM, conf=0.88)
Experimental — accuracy not yet measuredLeuconostoc are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway.
“They are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway [41,43,66,90,93].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Genetics > Leuconostoc spp. section says that, under micro-aerophilic conditions, L. mesenteroides heteroferments glucose to D-lactate, ethanol and CO2. Metabolism of LAB > Glucose metabolism identifies the phosphoketolase pathway in leuconostocs and says heterolactic fermentation can produce acetic acid, but it does not establish that Leuconostoc produces small amounts of acetate from glucose under the stated conditions. Page numbers are unavailable in our copy. (LLM, conf=0.87)
Experimental — accuracy not yet measured
All Leuconostoc species require a medium rich in complex growth factors and amino acids and exhibit slow growth and low acidification capacity.
“All species require a medium rich in complex growth factors and amino acids and exhibit slow growth and low acidification capacity [43,88,89,91].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
The Genetics > Leuconostoc spp. section says that L. mesenteroides requires complex growth factors and amino acids. It does not extend that requirement to all Leuconostoc species or state that they grow slowly and have low acidification capacity; searches for those traits found no supporting passage. Page numbers were not available in our copy. (LLM, conf=0.87)
Experimental — accuracy not yet measuredLAB can be used as protective cultures to control contaminating or pathogenic microorganisms.
“Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [42,43,47].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
LAB contribute to flavor, texture, and nutritional value of products as a consequence of their metabolic properties.
“In addition to their capacity to produce lactic acid, LAB contribute to other product characteristics, such as flavor, texture, and nutritional value, as a consequence of their metabolic properties [3,42,43,44,45].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
S. salivarius subsp. thermophilus is widely used as a starter culture for the production of fermented foods due to several biochemical properties including sugar and protein metabolism, exopolysaccharide synthesis, and flavor formation.
“This species is therefore widely used as a starter culture for the production of fermented foods due to several biochemical properties that include sugar and protein metabolism, exopolysaccharide synthesis, and flavor formation [43].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
Leuconostoc metabolic pathways include conversion of citrate to diacetyl and acetoin, and production of dextrans from sucrose.
“Other metabolic pathways include the conversion of citrate to diacetyl and acetoin, and the production of dextrans from sucrose [43,94].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
S. salivarius subsp. thermophilus has differentiated itself from other streptococci and occupies a well-defined place in the ecological niche of milk.
“S. salivarius subsp. thermophilus has differentiated itself from other streptococci, and occupies a well-defined place in the ecological niche of milk [43].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [43]
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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics
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Development of Lactococcus lactis Biosensors for Detection of Diacetyl
Hernandez-Valdes, J. A., Solopova, A., & Kuipers, O. P. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01032 · Cited by 24 · see citing works
- Authors
- Bintsis, T., & Department of Agricultural Technology, T. O. W. M.
- Venue
- AIMS Microbiology
- Published
- 2018
- Volume
- 4
- Issue
- 4
- Pages
- 665-684
- ISSN
- 2471-1888 (ISSN-L)
- PMC
- PMC6613329
- OpenAlex
- W2904066077
- Cited by
- 570
- References
- 85
- Citations by year
- 2026: 72 · 2025: 110 · 2024: 97 · 2023: 106 · 2022: 93 · 2021: 53 · 2020: 36 · 2019: 2
- FWCI
- 2.31
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- AIMS Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (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 › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, starter cultures, lactic acid fermentation, bacterial metabolism, bacterial genetics, Lactococcus, Streptococcus thermophilus, Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, Oenococcus, glycolysis, lipolysis, proteolysis, fermented foods, flavour development, exopolysaccharides, antimicrobial agents, probiotics, genome sequencing
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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