food environments select microorganisms based on selfish energetic behavior

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ID: 226551
2013
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Ranked #698 of 875 articles by views in journal of magnetic resonance (san diego, calif : 1997)

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Abstract
Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production, accumulation and tolerance, together with the ability to propagate in the absence of oxygen, are several of the ‘winning’ traits that have apparently evolved and become specialized to perfection in these fermenting microorganisms. Here, we summarize and discuss the evolutionary context that has driven energetic metabolism in food-associated microorganisms, using the dairy species Lactococcus lactis and Streptococcus thermophilus among prokaryotes and the bakers’ yeast Saccharomyces cerevisiae among eukaryotes as model organisms.
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emora2013frontiersfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Diego eMora;Stefania eArioli;Concetta eCompagno
Journal journal of magnetic resonance (san diego, calif : 1997)
Year 2013
DOI
10.3389/fmicb.2013.00348
URL
http://journal.frontiersin.org/Journal/10.3389/fmicb.2013.00348/full
Keywords
lactic acid bacteria evolution metabolism food microbiology yeastmicrobiology

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