Genomic features of lactic acid bacteria effecting bioprocessing and health

Authors

  • Todd R. Klaenhammer,

    Corresponding author
    1. Departments of Food Science and Microbiology, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
    2. Functional Genomics Program, Southeast Dairy Foods Research Center, Raleigh, NC 27695, United States
    • Corresponding author. Tel.: +1 919 515 2972; fax: +1 919 513 0014., E-mail address: klaenhammer@ncsu.edu

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  • Rodolphe Barrangou,

    1. Departments of Food Science and Microbiology, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
    2. Functional Genomics Program, Southeast Dairy Foods Research Center, Raleigh, NC 27695, United States
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  • B. Logan Buck,

    1. Departments of Food Science and Microbiology, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
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  • M. Andrea Azcarate-Peril,

    1. Departments of Food Science and Microbiology, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
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  • Eric Altermann

    1. Departments of Food Science and Microbiology, North Carolina State University, Box 7624, Raleigh, NC 27695-7624, United States
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Abstract

The lactic acid bacteria are a functionally related group of organisms known primarily for their bioprocessing roles in food and beverages. More recently, selected members of the lactic acid bacteria have been implicated in a number of probiotic roles that impact general health and well-being. Genomic analyses of multiple members of the lactic acid bacteria, at the genus, species, and strain level, have now elucidated many genetic features that direct their fermentative and probiotic roles. This information is providing an important platform for understanding core mechanisms that control and regulate bacterial growth, survival, signaling, and fermentative processes and, in some cases, potentially underlying probiotic activities within complex microbial and host ecosystems.

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