Stress Physiology of Lactic Acid Bacteria
- PMID: 27466284
- PMCID: PMC4981675
- DOI: 10.1128/MMBR.00076-15
Stress Physiology of Lactic Acid Bacteria
Abstract
Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g., Lactococcus lactis), probiotic (e.g., several Lactobacillus spp.), and pathogenic (e.g., Enterococcus and Streptococcus spp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the "stressome" of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance.
Copyright © 2016, American Society for Microbiology. All Rights Reserved.
Figures
![FIG 1](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320001.gif)
![FIG 2](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320002.gif)
![FIG 3](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320003.gif)
![FIG 4](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320004.gif)
![FIG 5](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320005.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320006.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320007.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320008.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320009.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320010.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320011.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320012.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320013.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320014.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320015.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320016.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320017.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320018.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320019.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320020.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320021.gif)
![None](https://www.ncbi.nlm.nih.gov/pmc/articles/instance/4981675/bin/zmr0031624320022.gif)
Similar articles
-
Mechanisms and improvement of acid resistance in lactic acid bacteria.Arch Microbiol. 2018 Mar;200(2):195-201. doi: 10.1007/s00203-017-1446-2. Epub 2017 Oct 26. Arch Microbiol. 2018. PMID: 29075866 Review.
-
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.Food Microbiol. 2016 Oct;59:66-75. doi: 10.1016/j.fm.2016.05.011. Epub 2016 May 18. Food Microbiol. 2016. PMID: 27375245
-
In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics.Benef Microbes. 2013 Sep;4(3):267-75. doi: 10.3920/BM2012.0048. Benef Microbes. 2013. PMID: 23538205
-
Stress responses in lactic acid bacteria.Antonie Van Leeuwenhoek. 2002 Aug;82(1-4):187-216. Antonie Van Leeuwenhoek. 2002. PMID: 12369188 Review.
-
Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.J Dairy Sci. 2002 Apr;85(4):721-9. doi: 10.3168/jds.S0022-0302(02)74129-5. J Dairy Sci. 2002. PMID: 12018416
Cited by
-
Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems.Probiotics Antimicrob Proteins. 2024 Jun 3. doi: 10.1007/s12602-024-10273-9. Online ahead of print. Probiotics Antimicrob Proteins. 2024. PMID: 38829565 Review.
-
Whole-genome sequencing of Pseudoalteromonas piscicida 2515 revealed its antibacterial potency against Vibrio anguillarum: a preliminary invitro study.Antonie Van Leeuwenhoek. 2024 May 29;117(1):84. doi: 10.1007/s10482-024-01974-w. Antonie Van Leeuwenhoek. 2024. PMID: 38809302
-
Comparative Probiogenomics Analysis of Limosilactobacillus fermentum 3872.Probiotics Antimicrob Proteins. 2024 May 8. doi: 10.1007/s12602-024-10286-4. Online ahead of print. Probiotics Antimicrob Proteins. 2024. PMID: 38717735
-
Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system.Bioprocess Biosyst Eng. 2024 Jun;47(6):957-969. doi: 10.1007/s00449-024-03028-x. Epub 2024 May 8. Bioprocess Biosyst Eng. 2024. PMID: 38717593
-
Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype.Microorganisms. 2024 Apr 19;12(4):831. doi: 10.3390/microorganisms12040831. Microorganisms. 2024. PMID: 38674775 Free PMC article.
References
-
- Papadimitriou K, Pot B, Tsakalidou E. 2015. How microbes adapt to a diversity of food niches. Curr Opin Food Sci 2:29–35. doi:10.1016/j.cofs.2015.01.001. - DOI
-
- Orla-Jensen S. 1919. The lactic acid bacteria. Fred Host and Son, Copenhagen, Denmark.
-
- Sun Z, Harris HM, McCann A, Guo C, Argimon S, Zhang W, Yang X, Jeffery IB, Cooney JC, Kagawa TF, Liu W, Song Y, Salvetti E, Wrobel A, Rasinkangas P, Parkhill J, Rea MC, O'Sullivan O, Ritari J, Douillard FP, Paul Ross R, Yang R, Briner AE, Felis GE, de Vos WM, Barrangou R, Klaenhammer TR, Caufield PW, Cui Y, Zhang H, O'Toole PW. 2015. Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. Nat Commun 6:8322. doi:10.1038/ncomms9322. - DOI - PMC - PubMed
Publication types
MeSH terms
Substances
Grants and funding
LinkOut - more resources
Full Text Sources
Other Literature Sources
Molecular Biology Databases
Miscellaneous