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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Food-grade gene expression in lactic acid bacteria
Clemens Peterbauer1, Thomas Maischberger, Dietmar Haltrich
1Food Biotechnology Laboratory, BOKU University of Natural Resources and Life Sciences, Vienna, Austria.
Biotechnology Journal
|August 23, 2011
Summary
Lactic acid bacteria (LAB) are ideal for food-grade recombinant protein production. Advances in LAB host/vector systems enhance sustainability, stability, and safety for industrial applications.
Area of Science:
- Microbiology
- Biotechnology
- Food Science
Background:
- Lactic acid bacteria (LAB) have been researched for food-grade recombinant protein production since the 1990s.
- Lactococcus lactis is a key organism for producing recombinant proteins in food applications.
- Research has expanded to include Lactobacillus and Streptococcus species, focusing on enzyme production, fermentation, and gene regulation.
Purpose of the Study:
- To review well-characterized chromosomal integration and food-grade host/vector systems in LAB.
- To highlight systems focusing on sustainability, stability, and safety.
- To provide examples of protein expression using these advanced systems.
Main Methods:
- Review of existing literature on LAB expression systems.
- Analysis of chromosomal integration vectors and host/vector systems.
- Focus on self-cloning strategies, food-grade markers, plasmid replication, and chromosomal gene replacements.
Main Results:
- Development of robust food-grade gene expression systems in LAB.
- Demonstration of Lactococcus lactis as an effective cell factory.
- Progress in recombinant enzyme production, industrial fermentation, and gene regulation.
Conclusions:
- Advanced LAB host/vector systems offer sustainable, stable, and safe solutions for food-grade protein production.
- These systems are crucial for industrial food fermentation and recombinant protein applications.
- Further development in LAB expression technology holds significant promise for the food industry.
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