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Lactic acid bacteria (LAB) comprise highly diverse bacterial genus and species characterized with a common feature, the ability to produce lactic acid from the fermentation of carbohydrates. Sugar metabolism of LAB together with other metabolic capacities such as proteolytic activity, production of aroma compounds and bioactive peptides, have been exploited throughout the world in the processing by fermentation of various food types, including milk, meat and plants. These bacteria are essential for the preservation of food and for maintaining and/or enhancing its organoleptic and nutritional quality.\udStudies on the wide metabolic capacity of LAB considering the use of different carbon and nitrogen sources and exploring their complex regulatory circuits are the main areas of current research on these bacteria. Moreover, high-throughput technologies and the exponentially growing data bases of complete genome sequences of different LAB species, as well as all other large-scale omic-techniques combined with systems biology, bring about a constant need for updating current knowledge in LAB biology. Furthermore, it addresses strategies to exploit such knowledge into the rational design and use of LAB strains with increased industrial and consumer functionality

Updates on Metabolism in Lactic Acid Bacteria in Light of “Omic” Technologies