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Stress responses in probiotic Lactobacillus casei
journal contribution
posted on 2023-05-18, 15:31 authored by Nezhad, MH, Hussain, MA, Margaret BritzMargaret BritzSurvival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
History
Publication title
Critical Reviews in Food Science and NutritionVolume
55Issue
6Pagination
740-749ISSN
1040-8398Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Taylor & Francis IncPlace of publication
United States of AmericaRights statement
Copyright 2015 Taylor and Francis Group, LLCRepository Status
- Restricted