Basically Adaptable: Physiological Strategies of Lactococcus at Alkaline pH

Common wisdom says that stepping out of your comfort zone builds versatility. But does this also hold for bacteria? In this thesis, we forced Lactococcus lactis and Lactococcus cremoris, bacteria used in fermented foods, out of their familiar acidic comfort zone and challenged them with alkaline conditions.
Some strains managed to grow, while others struggled. For those that grew, success depended on access to a suitable glutamate source and potassium. To understand how they coped, we grew L. lactis FM03 under alkaline conditions for an extended period. Strikingly, its cell wall doubled in thickness, and its energy production changed. We also tested whether alkaline conditions could reduce the inhibitory effects of lactic acid. They could not, but the experiments offered insights into how lactic acid leaves the cells.
In conclusion, being outside of its comfort zone, forced Lactococcus to restructure and revealed an impressive ability to adapt and keep growing.