Invited review: Genomic modifications of lactic acid bacteria and their applications in dairy fermentation.

J Dairy Sci

Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL 61801; Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, IL 61801. Electronic address:

Published: November 2024

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. Lactic acid bacteria 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. Finally, this review also discusses the potential future developments of these genomic modification technologies and their applications in dairy fermentations.

Download full-text PDF

Source
http://dx.doi.org/10.3168/jds.2024-24989DOI Listing

Publication Analysis

Top Keywords

lactic acid
12
acid bacteria
12
applications dairy
8
dairy fermentation
8
genetically modified
8
lab strains
8
genomic modification
8
invited review
4
review genomic
4
genomic modifications
4

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!