Tag: Bacterial metabolism

According to research on wine production, pentose sugars like rhamnose are often not metabolized by yeast and remain in the final product. However, the question, "is rhamnose fermentable?" has a more nuanced answer when considering the diverse metabolic capabilities of other microorganisms, particularly specific bacteria and certain yeasts.

As an aldopentose, arabinose is a five-carbon monosaccharide that is a fundamental component of various plant cell wall polysaccharides. This simple sugar is important for its dual function: in human nutrition, L-arabinose acts as a potent inhibitor of the enzyme sucrase, while in bacterial systems, it is a key regulatory molecule controlling gene expression.

Bacteria exhibit an astonishing variety of metabolic strategies, arguably the most diverse of any living organisms. These single-celled life forms are masters at extracting energy and raw materials from their surroundings, powering vital ecological functions across the globe.

According to the National Institutes of Health, lactic acid bacteria (LAB) have been used in food fermentation for thousands of years. So, what does Lactobacillus convert lactose into? The primary product of this conversion is lactic acid, which is responsible for the characteristic tangy flavor and preservative qualities of many fermented dairy products.