Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

By Paul D. Cotter, C. Hill. Microbiology and Molecular Biology Reviews, 2003

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γ‐Aminobutyric acid production by culturable bacteria from the human intestine (2012, background): “The resulting GABA is exported from the cell via an antiporter, increasing the value of the cytoplasmic pH, because of the removal of hydrogen ions, and also slightly increasing the extracellular pH because of the exchange of extracellular glutamate for GABA (Cotter and Hill 2003).”
Copepod guts as biogeochemical hotspots in the sea: Evidence from microelectrode profiling of Calanus spp (2011, background): “The observed lowest pH (5.40) in our study is well within the tolerable range for most bacteria (Cotter and Hill 2003; Nojoumi et al. 2008), including anaerobes (Lowe et al. 1993), and diverse, viable bacterial communities have been recovered from copepod guts (Delille and Razouls 1994; Hansen and…”
Genes and Molecules of Lactobacilli Supporting Probiotic Action (2008, background): “5, increasing to pH 3 to 5 during food intake (55).”
Listeria: A foodborne pathogen that knows how to survive. (2007, background): “L. monocytogenes encounters a low-pH environment in acidic foods, during gastric passage and in the phagosome of the macrophage (Cotter and Hill, 2003).”
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “Approximately 2.5 l of gastric juice (Cotter and Hill, 2003) and 1 l of bile (Begley et al., 2005) are secreted into the human digestive tract every day.”