Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Sybesma, Wilbert; Hugenholtz, Jeroen; Vos, Willem M. de; Smid, Eddy J.

doi:10.2225/vol9-issue4-fulltext-12

Cited by 65 publications

(49 citation statements)

References 101 publications

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“…However, there are tremendous differences between countries in how GMOs are approved, classified, and labeled. The European legislation is particularly strict; for example, the risk assessment procedure for genetically modified nonpathogenic microorganisms used in fermentation is the same as that for GMOs from plant and animal origin (333).…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

529

333

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SUMMARY The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

529

333

View full text Add to dashboard Cite

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“…In fermented meat, milk and other food industries, lactic acid bacteria is commonly used as starter culture for fermentation of foods such as cheese, yoghurt, kephir, sausage and alike. These cultures give the food typespesific flavour and smell by enabling maturation of the fermented food [22,23]. Probable pros and cons of genetically modified organisms are summarized in Table 1 [24].…”

Section: Genetically Modified Foodsmentioning

confidence: 99%

Genetically Modified Foods and the Probable Risks on Human Health

Ozkok¹

2015

IJNFS

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Abstract:Changing existing features of living beings or giving new features to them by changing the natural gene sequence through biotechnological methods is called "genetically modified organisms", in short "GMO". Nowadays, lots of food consumed is either totally genetically modified food or a type of food including food components produced by gene modification technology. Improving nutritive quality, extracting aminoacids as food additives and enzymes in microorganisms, increasing retention period and organeolepticquality, new planting methods, precocity, resistance against disease, stres, herbicide and viruses, better waste utilization, saving of soil, water and energy, creating new bioprocesses are the probable advantages of genetically modified organisms, whereas changes in food quality, genetic diversity threats, unfair competition between organic suppliers and traditional suppliers, noncompulsory awarness raising in some countries, food industry dominated only by a few big companies, biopiracy and consuming of natural resources by foreigners are among the probable disadvantages of genetically modified foods. Among the hesitations about GMO widely used and consumed all over the world, the most topical issue is the probable health risks caused by GMOs which are consumed as food. Through gene transfer, some features causing allergy and disease can be carried from other organism and as a consequence of this, there may be the risk of finding unexpected biochemical products in transgenic products. As uncertainities about GM foods continue, studies conducted in many countries have revealed that there are many differences among people's information, attitude and behaviour toward this issue in various countries. Modified food is affected by factors such as education and knowledge level, risk perception, socioeconomic status, media, etc. Besides, level of income and occupation follow them. In the present compilation based on literature, it is aimed to summarize the facts related to GMO. For this reason, the probable risk factors for human health, consumer reaction, the pros and cons of GMOs stated by defining GM generally are explained in the study. With the present study aiming to reveal GM foods and their probable health risks for human, it is concluded that consumers accept the existence of biotechnologic applications but they are not familiar with these products and also consumers have great considerations about GMO produced by genetic modification and they display a negative attitude toward GM products.Consumer should be informed due to all these reasons. Media organs, therefore, have a significant role as the source of information and they will also contribute to raise awareness in society.

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“…또한 CLA 생산에는 홍화씨 유에 산과 염기를 처리한 산‧알칼리 병용 이성질화법 및 미생물 의 효소를 이용한 생물학적 방법이 대표적으로 화학적인 방법은 비활성 CLA의 분리 및 정제에 따른 비용 증대와 화학적 처리에 의한 안전성 문제 등의 문제점이 있다 (Park et al, 2008). (Sybesma et al, 2006). 그러나 미생물의 linoleic acid isomerase에 의해서도 CLA 전환이 가능하며, Bifidobacterium (Gorissen et al, 2012), Lactobacillus casei (Yadav et al, 2007), Lactobacillus acidophilus (Park et al, 2008), 및 Lactobacillus plantarum (Liu et al, 2011;Li et al, 2012 …”

Section: 미생물학회지 제51권 제3호unclassified

Screening of conjugated linoleic acid (CLA) producing Lactobacillus plantarum and production of CLA on soy-powder milk by these stains

Kim¹,

Lee²,

Hwang³

et al. 2015

The Korean Journal of Microbiology

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In this study, a total of 16 conjugated linoleic acid (CLA) producing lactic acid bacteria (LAB) were isolated from fermented foods. Among those strains, the S48 and P1201 strains were capable of producing higher CLA contents than other LABs. The two strains were classified as Lactobacillus plantarum based on morphological, physiological, chemotaxonomic, and molecular-genetic properties. The survival rates of these strain appeared to be 59.57% and 62.22% under artificial gastric conditions after 4 h at pH 2.5, respectively. These strains produced the cis-9, trans-11, and trans-10, cis-12 CLA isomers from 8% skim milk medium supplemented with the different free LA concentration at 37°C for 48 h and the production of two CLA isomers constantly increased in the growth until 48 h of incubation. After 48 h of fermentation, the levels of CLA appeared highest in steamed soy-powder milk than fresh and roasted soy-powder milks. In particular, the CLA contents were produced 183.57 μg/ml and 198.72 μg/ml from steamed soy-powder milk after fermentation (48 h) with S48 and P1201 strains, respectively.

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Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Cited by 65 publications

References 101 publications

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Genetically Modified Foods and the Probable Risks on Human Health

Screening of conjugated linoleic acid (CLA) producing Lactobacillus plantarum and production of CLA on soy-powder milk by these stains

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