A review on Lactococcus lactis: from food to factory

Abstract

Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that transcends the heterologous species barrier. Key desirable features of this gram-positive lactic acid non-colonizing gut bacteria include its generally recognized as safe (GRAS) status, probiotic properties, the absence of inclusion bodies and endotoxins, surface display and extracellular secretion technology, and a diverse selection of cloning and inducible expression vectors. This have made L. lactis a desirable and promising host on par with other well established model bacterial or yeast systems such as Escherichia coli, Salmonella cerevisiae and Bacillus subtilis. In this article, we review recent technological advancements, challenges, future prospects and current diversified examples on the use of L. lactis as a microbial cell factory. Additionally, we will also highlight latest medical-based applications involving whole-cell L. lactis as a live delivery vector for the administration of therapeutics against both communicable and non-communicable diseases.

Reconstructed Human Epidermis Predicts Barrier-Improving Effects of <b><i>Lactococcus lactis</i></b> Emulsion in Humans

“…As expected from the formulation and the widespread safe use of Lactococcus lactis products [28], we proved good biocompatibility in both the 3-D model and healthy female skin.…”

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

“…Yeasts can grow on basic nutrients and easily be cultivated without complicated or rigorous environmental conditions (Kieliszek et al, 2017), and are more popularly accepted in food industries, such as producing bread and wine. LAB are vital microbes involved in various fermentation processes of traditional foods and most commonly associated with milk products; however, LAB are initially isolated from plants (Song et al, 2017). Notably, 70% of the people worldwide suffer from lactose intolerance (Silanikove et al, 2015), and thus, developing non-dairy probiotic products is necessary.…”

Production of clovamide and its analogues inSaccharomyces cerevisiaeandLactococcus lactis

“…L . lactis now represents a successful microbial cell factory for industrial enzymes, commodity chemicals, food ingredients and nutraceuticals, as well as a delivery vector for the administration of therapeutics into the gastrointestinal system (Bosma et al ; Song et al ).…”

“…Although the genetic tools for the engineering of this Gram-positive bacterium have emerged only recently compared with S. cerevisiae, several technological advancements have moved biotechnological applications of L. lactis beyond its traditional use as flavouring and preservative agent in dairy product fermentation (Gaspar et al 2013). L. lactis now represents a successful microbial cell factory for industrial enzymes, commodity chemicals, food ingredients and nutraceuticals, as well as a delivery vector for the administration of therapeutics into the gastrointestinal system (Bosma et al 2017;Song et al 2017).…”