Renaissance of traditional DNA transfer strategies for improvement of industrial lactic acid bacteria

Bron, Peter A.; Marcelli, Barbara; Mulder, Jan; der, Simon van; Morawska, Luiza P; Kuipers, Oscar P.; Kok, Jan; Kleerebezem, Michiel

doi:10.1016/j.copbio.2018.09.004

Cited by 36 publications

(29 citation statements)

References 75 publications

(70 reference statements)

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“…However, this practice conducted to a microbial biodiversity loss [2]. Therefore, exploring novel strategies to improve the performance of LAB for industrial application is the focus of research [3], although the natural reservoirs of novel bacteria must be also taken into account for the selection of strains targeted for a potential biotechnological exploitation such as food cultures. Indeed, many LAB have been isolated from traditional fermented products worldwide, including dairy foods [4,5].…”

Section: Introductionmentioning

confidence: 99%

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

et al. 2020

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The exopolysaccharide (EPS)-producing Lactobacillus plantarum (renamed as Lactiplantibacillus plantarum) LBIO1, LBIO14 and LBIO28 strains, isolated from fermented dairy products typical from Algeria, were characterized to evaluate the impact of the polymers in milk fermentations. Their genomes revealed the presence of two complete eps clusters of the four described for the reference strain WCFS1. Besides, the three strains presented identical sequences of eps3 and eps4 clusters, but LBIO1 and LBIO28 harbour three genes belonging to eps2 which are absent in the LBIO14 genome. The EPS purified from fermented skim-milks manufactured with the strains showed identical nuclear magnetic resonance (1H-NMR) and size exclusion chromatography coupled with a multiangle laser light scattering detector (SEC-MALLS) profiles for polymers LBIO1 and LBIO28, whereas LBIO14 EPS was different due to the lack of the high-molecular weight (HMW)-EPS and the absence of specific monosaccharide’s peaks in the anomeric region of its proton NMR spectrum. The presence of the HMW-EPS correlated with optimal sensorial-physical characteristics of the fermented skim-milks (ropy phenotype). Their microstructures, studied by confocal scanning laser microscopy (CSLM), also showed differences in the organization of the casein-network and the distribution of the bacteria inside this matrix. Therefore, the strain LBIO1 can be proposed for the manufacture of dairy products that require high whey retention capability, whereas LBIO28 could be applied to increase the viscosity.

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Section: Introductionmentioning

confidence: 99%

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

et al. 2020

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“…For phage transduction, the DNA transfer is mediated by bacteriophages, which are viruses that can infect bacteria and manipulate the bacterial replication, transcription, and translation machineries to drive their own proliferation. Phages that infect LAB have been thoroughly investigated, and different species of LAB have been screened for susceptibility to specific phages [17][18][19][20][21]. The third pathway of natural competence in prokaryotes is a developmental process in which exogenous DNA is translocated through the native DNA-uptake machinery.…”

Section: Natural Methodsmentioning

confidence: 99%

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Plavec

Berlec

2020

Microorganisms

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Lactic acid bacteria (LAB) have a long history of use in the food industry. Some species are part of the normal human microbiota and have beneficial properties for human health. Their long-standing use and considerable biotechnological potential have led to the development of various systems for their engineering. Together with novel approaches such as CRISPR-Cas, the established systems for engineering now allow significant improvements to LAB strains. Nevertheless, genetically modified LAB (GM-LAB) still encounter disapproval and are under extensive regulatory requirements. This review presents data on the prospects for LAB to obtain ‘generally recognized as safe’ (GRAS) status. Genetic modification of LAB is discussed, together with problems that can arise from their engineering, including their dissemination into the environment and the spread of antibiotic resistance markers. Possible solutions that would allow the use of GM-LAB are described, such as biocontainment, alternative selection markers, and use of homologous DNA. The use of GM-LAB as cell factories in closed systems that prevent their environmental release is the least problematic aspect, and this is also discussed.

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“…[ 2 ] Since the mechanisms have not been fully understood in LAB due to its host‐range limitation, controlling for efficiency is challenging. [ 103 ] Nonetheless, conjugation technology is studied extensively for in situ therapeutics with human microbiome engineering. [ 104 ] Recently, the conjugative system RP4 from E. coli was inserted into Bifidobacterium species with success.…”

Section: Gene Transformation Techniquesmentioning

confidence: 99%

Engineering Tools for the Development of Recombinant Lactic Acid Bacteria

Cho

Yim

Seo

2020

Biotechnology Journal

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Lactic acid bacteria (LAB) is mainly used in food fermentation. In addition, LAB fermentation technology has been studied in the development of industrial food additives, nutrients, or enzymes used in food processing. In the field of red biotechnology, LAB is approved and is generally recognized as a safe organism and is considered safe for biotherapeutic treatments. Recent clinical trials have demonstrated the medicinal value of therapeutic recombinant LAB and the suitability of innate mechanisms of secretion and anchoring for therapeutic applications such as antibody or vaccine production. However, the gram-positive phenotypic trait of LAB creates challenges for genetic modifications when compared to other conventional workhorse bacteria, resulting in exclusive developments of genetic tools for engineering LAB. In this review, several distinct approaches in gene expression for engineering LAB are discussed.The authors declare no conflict of interest.

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Renaissance of traditional DNA transfer strategies for improvement of industrial lactic acid bacteria

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Cited by 36 publications

References 75 publications

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Engineering Tools for the Development of Recombinant Lactic Acid Bacteria

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