Barriers to application of genetically modified lactic acid bacteria

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Consumer acceptance of genetically modified microorganisms (GMMs) in food is crucial.
• Ensuring the safety of GMMs, particularly lactic acid bacteria, is a primary concern for market viability.

Purpose of the Study:

• To evaluate the safety of genetically modified lactic acid bacteria (GMM-LAB) for food applications.
• To identify strategies for enhancing consumer acceptance of GMM food products.
• To address the challenges of using GMMs in both developed and developing countries.

Main Methods:

• A systematic approach was proposed to analyze gene transfer probabilities between GMM-LAB and gastro-intestinal tract inhabitants.
• Review of existing studies on consumer acceptance and potential health benefits of GMMs.

Main Results:

• Reliable data for a complete risk assessment of GMM-LAB are currently lacking.
• Lactic acid bacteria containing conjugative plasmids should be avoided based on current knowledge.
• Consumer acceptance in developed countries is linked to health, taste, or shelf-life benefits.
• Developing countries face challenges in improving microbiological stability of indigenous fermented foods using GMM-LAB.

Conclusions:

• Further research is needed to complete the risk assessment for GMM-LAB.
• Avoiding GMM-LAB with conjugative plasmids is recommended.
• Tailoring GMM food products to consumer benefits (health, taste, shelf-life) is key for acceptance.
• GMM-LAB offer potential for enhanced food stability and health benefits, especially in developing nations.