Abstract
By exploiting their genetic and metabolic capacity, lactic acid bacteria can be used to generate a variety of products from milk sugar lactose other than the archetypical lactic acid. This review will outline the different genetic and metabolic engineering strategies that can be applied to lactic acid bacteria to realize this valorization of lactose. Attention will be given to the controlled production, by lactic acid bacteria, of enzymes that convert lactose. In addition, we will summarize the progress and potential of redirecting the metabolic flux from lactose to produce existing, modified, and novel metabolites. Examples to be discussed include the production of compounds that are relevant for the flavour, texture, and health aspects of foods.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
