Emerging Areas in Bioengineering 2018
DOI: 10.1002/9783527803293.ch22
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Application of Lactic Acid Bacteria for Food Biotechnology

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Cited by 10 publications
(6 citation statements)
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“…Consequently, LAB microbial systems offer alternatives to Escherichia coli, and are candidates for the production of bioresource materials [3]. Accordingly, several gene expression systems have been developedand among them, Lactococcus lactis is increasingly applied in food biotechnology, with a tightly controlled gene expression system using the bacteriocin nisin [4,5]. Despite many advantages, L. lactis omits the metabolic pathway to production of nucleotide sugars such as GDP-D-mannose, GDP-L-fucose, GDP-D-rhamnose, and UDP-sialic acid.…”
Section: Introductionmentioning
confidence: 99%
“…Consequently, LAB microbial systems offer alternatives to Escherichia coli, and are candidates for the production of bioresource materials [3]. Accordingly, several gene expression systems have been developedand among them, Lactococcus lactis is increasingly applied in food biotechnology, with a tightly controlled gene expression system using the bacteriocin nisin [4,5]. Despite many advantages, L. lactis omits the metabolic pathway to production of nucleotide sugars such as GDP-D-mannose, GDP-L-fucose, GDP-D-rhamnose, and UDP-sialic acid.…”
Section: Introductionmentioning
confidence: 99%
“…New approaches differentiate probiotic microorganisms into 'true probiotics' (TP, when these cells are viable and active), 'pseudo-probiotics' (PP, when the cells are viable but inactive, or in vegetative or spore forms (PP V or PP S )), and finally, as 'ghost probiotics' (GP, when cells are non-viable, either intact or ruptured (GP I or GP R )) (Barros et al, 2020;Zendeboodi et al, 2020). The major probiotic bacterial genera are Lactobacillus and Bifidobacterium, which are largely used acid-lactic bacteria (Brinques et al, 2010;Rokka & Rantamäki, 2010) in the food industry, as they provide differentiated flavor and scent aside from probiotic effects (L. Li & Han, 2018). Some strains may also provide texture improvements (Guimarães et al, 2020), and even mitigate toxic compounds in food products (Khorshidian et al, 2020).…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, it is advisable to use adjustable promoters instead, with the capacity of being "switched on and off" when required. Lactic acid bacteria (LAB) are very interesting from the biotechnological point of view because of their safe status and the probiotic and/or antimicrobial properties attributed to some of their strains (Arqués et al 2015;Li and Han 2018;Saarela et al 2000). Thus, identifying inducible promoters that could be easily regulated in LAB is of great interest.…”
Section: Introductionmentioning
confidence: 99%