High-throughput Genome Editing Tools for Lactic Acid Bacteria: Opportunities for Food, Feed, Pharma and Biotech

Ra, Börner; Kandasamy, Vijayalakshmi; Am, Axelsen; At, Nielsen; Ef, Bosma

doi:10.20944/preprints201809.0354.v1

Cited by 5 publications

(5 citation statements)

References 93 publications

(132 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The development of new starter cultures for the production of fermented foods, that could meet the changing consumer preferences and expectations for safe products with specific characteristics, is studied through (a) the composition of mixed-strain cultures isolated from nature or (b) the genetic engineering of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing [95],[96]. However, for food applications, recombinant DNA technology is strongly limited by regulations [95],[97],[98] and the negative consumer perspective towards GMOs [95].…”

Section: Genetic Engineeringmentioning

confidence: 99%

“…A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing [95],[96]. However, for food applications, recombinant DNA technology is strongly limited by regulations [95],[97],[98] and the negative consumer perspective towards GMOs [95]. Hence, this field mainly relies on classical untargeted and laborious methods based on natural selection and evolution, such as mutagenesis and adaptive laboratory evolution [96],[98],[99] which are considered non-GMO, while other non-targeted methods resulting in non-GMO strains are transduction and conjugation [100].…”

Section: Genetic Engineeringmentioning

confidence: 99%

See 1 more Smart Citation

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Bintsis¹

2018

AIMS Microbiology

343

185

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus , lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.

show abstract

Section: Genetic Engineeringmentioning

confidence: 99%

Section: Genetic Engineeringmentioning

confidence: 99%

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Bintsis¹

2018

AIMS Microbiology

343

185

View full text Add to dashboard Cite

show abstract

“…in the first stages of fermentation it is not very high, the process allows them to develop and then become very abundant later on [37]. AAB are Gram-negative and aerobic bacteria that can also promote the taste, texture, and smell of fermented products, such as cacao [38,39].…”

Section: Cacaomentioning

confidence: 99%

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Guerra

Cevallos-Cevallos

Weckx

et al. 2022

Foods

View full text Add to dashboard Cite

The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

show abstract

Section: Lactic Acid Bacteria As a Starter And Probiotic Microbesmentioning

confidence: 99%

Functional Genomics, Metabolic Engineering and Mutagenesis Study of Lactic Acid Bacterial Strains in Traditional Food Fermentation, Human Health and Their Potential Applications

2020

ALST

View full text Add to dashboard Cite

In the past decades, functional genomics, metabolic engineering and mutagenesis screening have been reported on lactic acid bacteria found in food fermentation. The identification and adaptation of novel processes are being researched and applied into the artisanal and industrial fermentation of foods. Genomics and metabolic engineering have been identified and these innovative processes have been shown to optimize the production of metabolites and enhance the functionality of fermented foods production and processing. In the long history, lactic acid bacteria have been used as a probiotic as well as starter functioning for various traditional food fermentation and human health. Novel probiotic microbial starter cultures are being formulated having diverse health benefits and being used for the production of fermented foods and beverages, functional foods and nutraceuticals and single cell protein. In the last decade, functional genomics approaches have been reported for lactic acid bacteria found in diary fermentation products. However, functional and comparative genomic studies have targeted a variety of foods where much attention has been focused on starter lactic acid bacteria and nonstarter lactic acid bacterial microbial strains. This review is focusing on the potential of functional genomic, metabolic engineering and mutagenesis approaches to unravel the molecular processes in lactic acid bacteria used in industrial fermentation process that determine their functional efficacy in food industry.

show abstract

High-throughput Genome Editing Tools for Lactic Acid Bacteria: Opportunities for Food, Feed, Pharma and Biotech

Cited by 5 publications

References 93 publications

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Functional Genomics, Metabolic Engineering and Mutagenesis Study of Lactic Acid Bacterial Strains in Traditional Food Fermentation, Human Health and Their Potential Applications

Contact Info

Product

Resources

About