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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Clinical Significance of Antibiotic Resistance01:25

Clinical Significance of Antibiotic Resistance

Methicillin-resistant Staphylococcus aureus (MRSA) presents a critical public health threat, arising from its capacity to resist β-lactam antibiotics due to acquisition of the mecA gene within the staphylococcal cassette chromosome mec (SCCmec). This gene encodes penicillin-binding protein 2a (PBP2a), which impairs binding efficacy of methicillin and other β-lactams. MRSA has evolved into distinct clonal lineages impacting humans and animals alike, reinforcing its significance within the One...

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Related Experiment Video

Updated: May 14, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment.

Mirco Vacca1, Francesco Maria Calabrese1, Pasquale Filannino1

  • 1Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari Aldo Moro, Via G. Amendola 165A, 70126 Bari, Italy.

International Journal of Molecular Sciences
|May 13, 2026
PubMed
Summary
This summary is machine-generated.

Genetically modified lactic acid bacteria (LAB) offer innovative solutions for food, health, and industry. Advanced gene editing techniques enable engineered LAB for enhanced fermentation, metabolite production, and therapeutic delivery systems.

Keywords:
EU regulationgenetically modified microorganismsgenome editinglactic acid bacterianew breeding techniquesprobiotic engineeringrisk assessmentsynthetic biology

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Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

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Last Updated: May 14, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Lactic acid bacteria (LAB) are widely used in food and possess Generally Recognized As Safe (GRAS)/Qualified presumption of safety (QPS) status.
  • Advances in genetic engineering provide novel tools for modifying LAB.
  • Engineered LAB (GM-LAB) show potential in food innovation, health applications, and industrial processes.

Purpose of the Study:

  • To review the applications and advancements of genetically modified lactic acid bacteria.
  • To highlight the potential of GM-LAB in various sectors.
  • To discuss the regulatory landscape for GM-LAB in the European Union.

Main Methods:

  • Classical mutagenesis
  • Site-specific recombination
  • Homologous recombination
  • CRISPR-based systems
  • Food-grade chromosomal integration

Main Results:

  • Engineered LAB can improve fermentation and synthesize beneficial metabolites.
  • GM-LAB serve as live delivery systems for therapeutic molecules like cytokines, hormones, and vaccine antigens.
  • Demonstrated efficacy in mucosal immunization, modulating inflammatory/metabolic responses, and inhibiting pathogens.
  • Potential for cost-effective recombinant protein production and high-value metabolite synthesis.

Conclusions:

  • GM-LAB present significant opportunities for enhancing food quality, sustainability, and human health.
  • Regulatory frameworks, particularly in the EU, require thorough risk assessments for GM-LAB.
  • Continued research and development in genetic engineering will further unlock the potential of GM-LAB.