Paper Details

Genomics of lactic acid bacteria: Features, function and comparative genomics: A review

Emad Aidani, Parisa Delfan, Mina Akbarian, Ava Akbarian, Nila Ghasemkhani, Fatemeh Moayedi

DOI: http://dx.doi.org/10.12692/ijb/5.4.34-46

Int. J. Biosci. 5(4), 34-46. August, 2014. (PDF)

Abstract:

Lactic acid bacteria (LAB) are a heterogeneous family and they are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. The lactic acid bacteria used in a variety of ways, including food production, health improvement and production of macromolecules, enzymes and metabolites. Species-to-species variation in the number of pseudogenes as well as genes directing nutrient uptake and metabolism reflects the adaptation of LAB to food matrices and the gastrointestinal tract. 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 review is based on the genomic content of LAB that is responsible for the functional and ecological diversity of these bacteria and highlights some of the findings from these analyses in the context of the numerous roles the LAB play.