Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations.

@article{Liu2003PracticalIO,
  title={Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations.},
  author={S Liu},
  journal={International journal of food microbiology},
  year={2003},
  volume={83 2},
  pages={115-31}
}
  • S Liu
  • Published 2003 in International journal of food microbiology
This article reviews the metabolism of pyruvate and lactate by lactic acid bacteria (LAB) involved in food and beverage fermentations with an emphasis on practical implications. First, the formation of pyruvate and lactate from a range of substrates, including carbohydrates, organic acids and amino acids, is briefly described. The catabolism of pyruvate and lactate by LAB is then reviewed. This is followed by a discussion of lactate degradation and racemisation by LAB from specific fermented… CONTINUE READING

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