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Applications for biotechnology: present and future improvements in lactic acid bacteria
1Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.
FEMS Microbiology Reviews
|September 1, 1990
Summary
Lactic acid bacteria are crucial for fermenting foods like milk and vegetables. Genetic engineering offers new ways to improve these bacteria for better food production and quality.
Area of Science:
- Food Microbiology
- Biotechnology
- Industrial Microbiology
Background:
- Lactic acid bacteria (LAB) are essential in fermented food production from agricultural raw materials.
- Selected LAB strains are vital for efficient product development in the food processing industry.
Purpose of the Study:
- To explore the application of genetic engineering in improving LAB strains for food fermentation.
- To highlight the role of accumulated knowledge in LAB genetics and physiology for strain development.
Main Methods:
- Review of current research in genetic engineering and biotechnology applied to LAB.
- Analysis of how basic biology studies contribute to applied biotechnology.
Main Results:
- Genetic engineering enables the development of novel LAB strains with tailored characteristics.
- Biotechnology offers opportunities to enhance product quality in fermented foods.
Conclusions:
- Continued research into LAB basic biology is necessary for the food industry to leverage biotechnology effectively.
- Genetic construction of LAB strains is a key area for future food fermentation advancements.