Genomic Modifications of Lactic Acid Bacteria and Their Applications in Dairy Fermentation.
J Dairy Sci
; 2024 Jul 03.
Article
in En
| MEDLINE
| ID: mdl-38969005
ABSTRACT
Lactic Acid Bacteria (LAB) have a long history of safe use in milk fermentation and are generally recognized as health-promoting microorganisms when present in fermented foods. LAB are also important components of the human intestinal microbiota and are widely used as probiotics. Considering their safe and health-beneficial properties, LAB are considered appropriate vehicles that can be genetically modified for food, industrial and pharmaceutical applications. Here, this review describes (1) the potential opportunities for application of genetically modified LAB strains in dairy fermentation and (2) the various genomic modification tools for LAB strains, such as random mutagenesis, adaptive laboratory evolution, conjugation, homologous recombination, recombineering, and CRISPR (clustered regularly interspaced short palindromic repeat)- Cas (CRISPR-associated protein) based genome engineering. Lastly, this review also discusses the potential future developments of these genomic modification technologies and their applications in dairy fermentations.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Dairy Sci
Year:
2024
Document type:
Article
Affiliation country: