Novel mutagenesis and screening technologies for food microorganisms: advances and prospects

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

“…Therefore, salt‐tolerant, aroma‐producing yeasts are critical for enhancing the taste and aroma of soy sauce produced via HLF 7 . Because of food safety and consumer acceptance considerations, genetic engineering is generally not used to breed food microorganisms 8,9 . Therefore, several traditional and novel techniques, including random mutagenesis, adaptive evolution and genome shuffling, amongst others, were developed to engineer robust strains for food fermentation 2,8,10–12 .…”

“…Therefore, several traditional and novel techniques, including random mutagenesis, adaptive evolution and genome shuffling, amongst others, were developed to engineer robust strains for food fermentation 2,8,10–12 . Among these methods, random mutagenesis is the most economical and commonly applied method for breeding food microbes 9 . Although traditional mutagenesis techniques, such as chemical mutagenesis and ultraviolet irradiation, are commonly used, their efficiency is low, and they pose health risks to operators 9 .…”

“…Among these methods, random mutagenesis is the most economical and commonly applied method for breeding food microbes 9 . Although traditional mutagenesis techniques, such as chemical mutagenesis and ultraviolet irradiation, are commonly used, their efficiency is low, and they pose health risks to operators 9 . Therefore, several novel mutagenesis techniques have been recently used in food microorganism breeding.…”

“…Atmospheric and room‐temperature plasma (ARTP)‐mediated mutagenesis is a whole‐cell mutagenesis tool newly developed in the last decade. Based on the principle of atmospheric pressure radiofrequency glow discharge, the high energy released during the formation of plasma gives rise to DNA mutations 9 . This method is user‐friendly, safe and highly efficient 9,13 .…”

The impact of chemical and chemical-physical mutagenisation on phenotypic changes in the bacteria of the species Komagataeibacter xylinus

“…In order to improve the biochemical potential of microorganisms to produce specific compounds, chemical, physical or combined mutagenesis may be employed. [Yu et al 2020, Goodarzi 2016. The aim of this study was to assess the impact of chemical and chemical-physical mutagenisation as potential factors enabling the improvement of selected biochemical features of acetic acid bacteria of the species K. xylinus.…”