A series of mutant strains of Lactococcus lactis were constructed with lactate dehydrogenase (LDH) activities ranging from below 1% to 133% of the wild-type activity level. The mutants with 59% to 133% of lactate dehydrogenase activity had growth rates similar to the wild-type and showed a homolactic pattern of fermentation. Only after lactate dehydrogenase activity was reduced ninefold compared to the wild-type was the growth rate significantly affected, and the ldh mutants started to produce mixed-acid products (formate, acetate, and ethanol in addition to lactate). Flux control coefficients were determined and it was found that lactate dehydrogenase exerted virtually no control on the glycolytic flux at the wild-type enzyme level and also not on the flux catalyzed by the enzyme itself, i.e. on the lactate production. As expected, the flux towards the mixed-acid products was strongly enhanced in the strain deleted for lactate dehydrogenase. What is more surprising is that the enzyme had a strong negative control (C J F1 LDH ¼ 2 1.3) on the flux to formate at the wild-type level of lactate dehydrogenase. Furthermore, we showed that L. lactis has limited excess of capacity of lactate dehydrogenase, only 70% more than needed to catalyze the lactate flux in the wild-type cells.Keywords: lactic acid bacteria; metabolic control analysis; gene expression; fermentation.Lactococcus lactis plays an important role in dairy fermentations, mainly in the production of cheeses. In these fermentation processes, lactose is present at high concentrations (50 g·L 21 ) and is converted through glycolysis to lactic acid, with minor amounts of other compounds being produced in addition (homolactic fermentation). The resulting low pH contributes to the texture and flavor of cheeses and inhibits the growth of other bacterial species. Under conditions where sugar becomes limiting for growth of Lactococcus lactis, the metabolism shifts to mixed-acid products, i.e. formate, acetate and ethanol along with smaller amounts of lactate [1,2].Work has been performed in the past to study the mechanisms involved in the shift between the two different fermentation modes in L. lactis. In the presence of excess sugar, the concentration of fructose 1,6-bisphosphate, the triose-phosphates, pyruvate, and the NADH/NAD þ ratio are high, whereas the concentration of phosphoenolpyruvate and inorganic phosphate are relative low [3 -6]. In contrast, when sugar is limiting the concentration of these metabolites and cofactors are reversed to the opposite, high or low level. Particularly, the level of fructose-1,6-bisphosphate, which is known to activate both pyruvate kinase and lactate dehydrogenase, has been suggested to play a key role in the regulation of the fermentation mode [1].Work has also been performed to determine the factors that control the flux through glycolysis by applying metabolic control analysis [7,8]. Based on inhibitor titration, Poolman et al. [9] suggested that glyceraldehyde 3-phosphate dehydrogenase had a large amount of control ove...