Proceedings of the 10th Symposium on Lactic Acid Bacterium

The proceedings of the Tenth Symposium on Lactic Acid Bacteria

Authors: Colin Hill, Michiel Kleerebezem and Jan Kok

Systems solutions by lactic acid bacteria: from paradigms to practice

Lactic acid bacteria are among the powerhouses of the food industry, colonize the surfaces of plants and animals, and contribute to our health and well-being. The genomic characterization of LAB has rocketed a...

Authors: Willem M de Vos

Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer

In the past decade it has become clear that the lactic acid bacterium Lactobacillus plantarum occupies a diverse range of environmental niches and has an enormous diversity in phenotypic properties, metabolic cap...

Authors: Roland J Siezen and Johan ET van Hylckama Vlieg

Lactococci and lactobacilli as mucosal delivery vectors for therapeutic proteins and DNA vaccines

Food-grade Lactic Acid Bacteria (LAB) have been safely consumed for centuries by humans in fermented foods. Thus, they are good candidates to develop novel oral vectors, constituting attractive alternatives to...

Authors: Luis G Bermúdez-Humarán, Pascale Kharrat, Jean-Marc Chatel and Philippe Langella

Importance of lactic acid bacteria in Asian fermented foods

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermenta...

Authors: Sook Jong Rhee, Jang-Eun Lee and Cherl-Ho Lee

Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predo...

Authors: Rudi F Vogel, Melanie Pavlovic, Matthias A Ehrmann, Arnim Wiezer, Heiko Liesegang, Stefanie Offschanka, Sonja Voget, Angel Angelov, Georg Böcker and Wolfgang Liebl

Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese

Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua a...

Authors: Susan Mills, LMariela Serrano, Carmel Griffin, Paula M O'Connor, Gwenda Schaad, Chris Bruining, Colin Hill, RPaul Ross and Wilco C Meijer

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

Acid stress impacts the persistence of lactobacilli in industrial sourdough fermentations, and in intestinal ecosystems. However, the contribution of glutamate to acid resistance in lactobacilli has not been d...

Authors: Marcia S Su, Sabine Schlicht and Michael G Gänzle

From transcriptional landscapes to the identification of biomarkers for robustness

The ability of microorganisms to adapt to changing environments and gain cell robustness, challenges the prediction of their history-dependent behaviour. Using our model organism Bacillus cereus, a notorious Gram...

Authors: Tjakko Abee, Michiel Wels, Mark de Been and Heidy den Besten

Modulation of the gut microbiota by nutrients with prebiotic properties: consequences for host health in the context of obesity and metabolic syndrome

The gut microbiota is increasingly considered as a symbiotic partner for the maintenance of health. The homeostasis of the gut microbiota is dependent on host characteristics (age, gender, genetic background…)...

Authors: Nathalie M Delzenne, Audrey M Neyrinck and Patrice D Cani

Systems biology of lactic acid bacteria: a critical review

Understanding the properties of a system as emerging from the interaction of well described parts is the most important goal of Systems Biology. Although in the practice of Lactic Acid Bacteria (LAB) physiolog...

Authors: Bas Teusink, Herwig Bachmann and Douwe Molenaar

Carbohydrate catabolic flexibility in the mammalian intestinal commensal Lactobacillus ruminis revealed by fermentation studies aligned to genome annotations

Lactobacillus ruminis is a poorly characterized member of the Lactobacillus salivarius clade that is part of the intestinal microbiota of pigs, humans and other mammals. Its variable abundance in human and animal...

Authors: Michelle M O’ Donnell, Brian M Forde, B Neville, Paul R Ross and Paul W O’ Toole

Genome sequences and comparative genomics of two Lactobacillus ruminis strains from the bovine and human intestinal tracts

The genus Lactobacillus is characterized by an extraordinary degree of phenotypic and genotypic diversity, which recent genomic analyses have further highlighted. However, the choice of species for sequencing has...

Authors: Brian M Forde, B Anne Neville, Michelle M O’ Donnell, E Riboulet-Bisson, M J Claesson, Avril Coghlan, R Paul Ross and Paul W O’ Toole

The evolutionary emergence of stochastic phenotype switching in bacteria

Stochastic phenotype switching – or bet hedging – is a pervasive feature of living systems and common in bacteria that experience fluctuating (unpredictable) environmental conditions. Under such conditions, th...

Authors: Paul B Rainey, Hubertus JE Beaumont, Gayle C Ferguson, Jenna Gallie, Christian Kost, Eric Libby and Xue-Xian Zhang

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimate...

Authors: Elke K Arendt, Alice Moroni and Emanuele Zannini

Genetic analysis and morphological identification of pilus-like structures in members of the genus Bifidobacterium

Cell surface pili in Gram positive bacteria have been reported to orchestrate the colonization of host tissues, evasion of immunity and the development of biofilms. So far, little if any information is availab...

Authors: Elena Foroni, Fausta Serafini, Davide Amidani, Francesca Turroni, Fei He, Francesca Bottacini, Mary O’Connell Motherway, Alice Viappiani, Ziding Zhang, Claudio Rivetti, Douwe van Sinderen and Marco Ventura

Immunomodulatory mechanisms of lactobacilli

Over the past decade it has become clear that lactobacilli and other probiotic and commensal organisms can interact with mucosal immune cells or epithelial cells lining the mucosa to modulate specific function...

Authors: Jerry M Wells

Investigation of the adaptation of Lactococcus lactis to isoleucine starvation integrating dynamic transcriptome and proteome information

Amino acid assimilation is crucial for bacteria and this is particularly true for Lactic Acid Bacteria (LAB) that are generally auxotroph for amino acids. The global response of the LAB model Lactococcus lactis s...

Authors: Clémentine Dressaire, Emma Redon, Christophe Gitton, Pascal Loubière, Véronique Monnet and Muriel Cocaign-Bousquet

Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again

Before a probiotic bacterium can even begin to fulfill its biological role, it must survive a battery of environmental stresses imposed during food processing and passage through the gastrointestinal tract (GI...

Authors: Susan Mills, Catherine Stanton, Gerald F Fitzgerald and RPaul Ross

Bacteriophages of lactic acid bacteria and their impact on milk fermentations

Every biotechnology process that relies on the use of bacteria to make a product or to overproduce a molecule may, at some time, struggle with the presence of virulent phages. For example, phages are the prima...

Authors: Josiane E Garneau and Sylvain Moineau

The fast milk acidifying phenotype of Streptococcus thermophilus can be acquired by natural transformation of the genomic island encoding the cell-envelope proteinase PrtS

In industrial fermentation processes, the rate of milk acidification by Streptococcus thermophilus is of major technological importance. The cell-envelope proteinase PrtS was previously shown to be a key determin...

Authors: Damien Dandoy, Christophe Fremaux, Marie Henry de Frahan, Philippe Horvath, Patrick Boyaval, Pascal Hols and Laetitia Fontaine

Specialized adaptation of a lactic acid bacterium to the milk environment: the comparative genomics of Streptococcus thermophilus LMD-9

Streptococcus thermophilus represents the only species among the streptococci that has “Generally Regarded As Safe” status and that plays an economically important role in the fermentation of yogurt and cheeses. ...

Authors: Yong Jun Goh, Caitlin Goin, Sarah O’Flaherty, Eric Altermann and Robert Hutkins