Browsing tag: fizjologia i biochemia bakterii mlekowych


Probiotic lactic acid bacteria (LAB)
J. Gajewska, M. K. Błaszczyk
1. Wstęp. 2. Mikroorganizmy probiotyczne i ich cechy. 3. Cechy fizjologiczno-biochemiczne LAB. 4. pH wewnątrzkomórkowe LAB. 5. Potencjał oksydoredukcyjny bakterii mlekowych. 6. Fermentacje węglowodanów i produkcja kwasu mlekowego. 7. Wielkości genomów LAB. 8. Metabolizm azotowy LAB. 9. Metabolizm innych związków. 10. Polisacharydy produkowane przez LAB. 11. Podsumowanie
Abstract: The authors present physiological and biochemical properties of lactic acid bacteria (LAB). It is surprising that despite LAB multiple auxotrophy (they lack certain metabolic pathways and grow on full media only), they are not pathogens but probiotic microorganisms producing bacteriocins. A list of probiotic bacteria is not long and including mainly lactic acid bacteria. Their metabolic properties (hydrocarbonate fermentation, transformation of protein substrates, exopolysaccharide production) are explaited in food production and preservation.
1. Introduction. 2. Probiotic microorganisms and their abilities. 3 Short physiological and biochemic characteristics of LAB. 4. Intracellular pH of lactic acid bacteria. 5. Redox potential of LAB. 6. Carbohydrates fermentation and lactic acid production. 7. Genomes sizes of LAB. 8. Nitrogen metabolism. 9. Metabolism of other compounds. 10. Polysaccharides produced by LAB. 10. Summary