Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
Curr Opin Biotechnol. 2018 Feb;49:64-72. doi: 10.1016/j.copbio.2017.07.016. Epub 2017 Aug 19.
Even though lactic acid bacteria are only a small part of the plant autochthonous microbiota, they represent the most important microbes having the capability to promote significant changes in the health-promoting properties of plant foods. Owing to the variety of plant chemical components and the possible pathways for bioconversion, plant fermentation is like a metabolic labyrinth undertaken by bacteria. The winding metabolic pathways involve several secondary plant metabolites (e.g. phenolics). The success of these paths is connected to the adaptive growth and survival of lactic acid bacteria. A panel of various interacting omics approaches unraveled the specific traits of lactic acid bacteria to adapt to plants, which allow the optimal design of fermentation strategies for targeted raw matrices.
尽管乳酸菌只是植物原籍微生物组的一小部分，但它们是最重要的微生物，具有促进植物性食品健康促进特性发生重大变化的能力。由于植物化学成分的多样性和生物转化的可能途径，植物发酵就像是细菌进行的代谢迷宫。蜿蜒的代谢途径涉及几种次生植物代谢物（例如酚类）。这些途径的成功与乳酸菌的适应性生长和生存有关。一系列各种相互作用的组学方法揭示了乳酸菌适应植物的特定特征，这使得针对目标原料进行发酵策略的优化设计成为可能。
