MAKING MORE OF MILK SUGAR BY ENGINEERING LACTIC-ACID BACTERIA

By exploiting their genetic and metabolic capacity, lactic acid bacter ia can be used to generate a variety of products from milk sugar lacto se other than the archetypical lactic acid. This review will outline t he different genetic and metabolic engineering strategies that can be applied to lactic acid bacteria to realize this valorization of lactos e. Attention will be given to the controlled production, by lactic aci d bacteria, of enzymes that convert lactose. In addition, we will summ arize the progress and potential of redirecting the metabolic flux fro m lactose to produce existing, modified, and novel metabolites. Exampl es to be discussed include the production of compounds that are releva nt for the flavour, texture, and health aspects of foods. (C) 1998 Els evier Science Ltd. All rights reserved.