Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are traditionally used to produce fermented foods. The industrialization of food transformations has increased the economical importance of LAB, as they play a crucial role in the development of the organoleptic and hygienic quality of fermented products. However, the strains selected for industrial purposes, should tolerate adverse conditions encountered in industrial processes, either during starter handling and storage (freeze-drying, freezing, or spray-drying) or during food processing in which abiotic stresses such as heat, cold, acidity, and high concentration of NaCl or ethanol are common. Wine LAB have to deal with several stresses including an acidic pH, a high alcoholic content, non optimal growth temperatures, and growth-inhibitory compounds such as fatty acids and tannins, originated from yeast and bacteria metabolism. Wine LAB have developed several mechanisms to escape or to tolerate wine conditions. They carry out a malolactic fermentation in this stressful environment. In addition to the regulation of the expression of specific genes, bacteria have evolved adaptive networks to face the challenges of a changing environment and to survive under conditions of stress. The so called Global Regulatory Systems control the simultaneous expression of a large number of genes in response to a variety of environmental stress factors. CIRCE sequences able to bind the HrcA repressor, sigma(B) dependent promoters and CtsR regulatory elements have been observed in several genes identified from wine LAB. Improved knowledge of regulators and a better understanding of LAB stress responses could constitute a basis of comparison with the well known model microorganisms, Escherichia coli and Bacillus subtilis. Moreover, it can provide an important insight into improving current industrial starter strains.

中文翻译：

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葡萄酒乳酸菌中的环境应激反应：枯草芽孢杆菌以外。

乳酸菌（LAB）构成了异质细菌群，传统上用于生产发酵食品。食品转化的工业化提高了乳酸菌的经济重要性，因为它们在发酵产品的感官和卫生质量的发展中起着至关重要的作用。但是，选择用于工业目的的菌株应能耐受在工业过程中遇到的不利条件，无论是在发酵剂的处理和储存（冷冻干燥，冷冻或喷雾干燥）过程中，还是在食品加工过程中，遇到诸如热，冷，酸性，高浓度的氯化钠或乙醇很常见。葡萄酒实验室必须应对多种压力，包括酸性pH，高酒精含量，非最佳生长温度，以及源自酵母和细菌代谢的抑制生长的化合物（例如脂肪酸和单宁酸）。Wine LAB已开发出多种机制来逃避或容忍葡萄酒状况。他们在这种压力环境下进行苹果酸发酵。除了调节特定基因的表达外，细菌还进化出了适应性网络，以应对不断变化的环境的挑战并在压力条件下生存。所谓的全球监管系统响应各种环境压力因素，控制大量基因的同时表达。从葡萄酒实验室鉴定出的几个基因中已经观察到能够结合HrcA阻遏物，依赖sigma（B）的启动子和CtsR调控元件的CIRCE序列。改进的调节剂知识和对LAB应激反应的更好理解可以构成与众所周知的模型微生物，大肠杆菌和枯草芽孢杆菌进行比较的基础。此外，它可以为改进当前的工业发酵菌株提供重要的见识。