Lactic acid bacteria (LAB) are an important accessory to human life. They ferment several key food products in our diets and they reside on the mucosal surfaces of the mouth, intestine and vagina. Administration of adequate amounts of certain LAB species has been shown to provide several health benefits, such as attenuation of diarrhoea. ‘Lactobacillus johnsonii’ is an LAB that is used in the food industry for this so-called probiotic effect. Its metabolism, its adaptive potential and general growth characteristics are therefore interesting research topics. Rosanne Hertzberger addresses the consequences of oxygen and CO2 exposure on the metabolism and physiology of this bacterium.
R.Y. Hertzberger, Encounters with Oxygen. Aerobic Physiology and H2O2 Production of Lactobacillus johnsonii.
Prof. M.J. Teixeira de Mattos
Prof. M. Kleerebezem (Wageningen UR)
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