Abstract
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria found in various ecological niches: fermented and non-fermented foods, the intestinal tract and vagina of humans and animals, and the environment. They are microorganisms used as probiotics, food supplements, and fermentates due to their characteristics of fermentation and safety status. LAB are responsible for the sensory and shelf life of fermented foods, gut microbiota equilibrium, and health modulation through different metabolic activities by the action of various enzymes. These enzymes degrade the major compounds: carbohydrates, proteins, and lipids, leading to the production of new metabolites that are important to study with the aim of understanding all metabolic pathways and diverse possible applications. The present work summarizes the metabolism of LAB, including different pathways, key enzymes, and specific aspects of certain species.
Keywords: Lactic acid bacteria, metabolism, enzymes, metabolic pathways, carbohydrates, proteins, lipids.
Graphical Abstract
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