Lactic acid bacteria (LAB), commonly known for their role in food fermentation, possess complex adaptive mechanisms. This lecture unveils the secrets of their genome evolution, allowing them to survive in diverse environments, from fruits and vegetables to fermented products. We will explore how these microorganisms acquire new traits through horizontal gene transfer and other evolutionary processes, highlighting their ability to thrive in various ecological niches and their impact on the food industry and biotechnology.

Discover the fascinating world of lactic acid bacteria (LAB) and their remarkable ability to adapt to various environments.