Engineering the antioxidative properties of lactic acid bacteria for improving its robustness.

Lactic acid bacteria (LAB) that are widely used in the food fermentations often encounter various environmental stresses during manufacturing and application. Improving the antioxidative properties of LAB was found to be an effective approach for increasing their general robustness. Here we review the recent progress of engineering the antioxidative properties of LAB, with focus on engineering the thiol compounds production. Engineering of the enzymes involved in oxidative stress resistance are also discussed. To further improve the industrial relevant robustness, engineering LAB at a higher control level is expected.