**Author details**

Junichi Takahashi

*Graduate School of Animal Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan* 

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Junichi Takahashi

*Obihiro, Japan* 

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**Chapter 20** 

© 2013 Aleksandrzak-Piekarczyk, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Lactose and** *β***-Glucosides Metabolism and Its** 

Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, low-GC-content bacteria that comprise 11 bacterial genera, such as *Lactococcus, Lactobacillus, Leuconostoc, Streptococcus* and others (Stiles & Holzapfel, 1997). LAB have a generally regarded as safe (GRAS) Food and Drug Administration (FDA) status, and some strains of different LAB species exhibit also probiotic properties (Gilliland, 1989). They are ubiquitous in many nutrient rich environments, such as milk, meat and plant material, and some of them are permanent residents of mainly mammalian intestinal tracts, while others are able to colonize them temporarily. Due to their ability to produce lactic acid as an end product of sugar fermentation, they are industrially important and are used as starter cultures in various food-fermentation processes. The importance of LAB for humans can be appreciated from the estimated 8.5 billion kg of fermented milk produced annually in Europe, leading to

Understanding the mechanisms involved in carbohydrate metabolism and its regulation in LAB is essential for improving the industrial properties of these microorganisms. There are several ways to improve the metabolic potential of LAB cells, of which metabolic

Lactococci are homofermentative, mesophilic LAB that basically inhabit two natural environments, milk and plants, of which plants seem to constitute the primary niche. Occasionally, there have been reports that *L. lactis* was also isolated from soil, efuent water, the skin of cattle (Klijn et al., 1995), insects (leafhoppers, termites) (Bauer et al., 2000;

and reproduction in any medium, provided the original work is properly cited.

**Regulation in** *Lactococcus lactis***: A Review** 

Tamara Aleksandrzak-Piekarczyk

http://dx.doi.org/10.5772/50889

**1.1. Lactic acid bacteria** 

**1.2. Genus** *Lactococcus*

**1. Introduction** 

Additional information is available at the end of the chapter

human consumption of 8.5×1020 LAB (Franz et al., 2010).

engineering offers a very efficient and effective tool.
