期刊
MICROBIOLOGY SPECTRUM
卷 5, 期 5, 页码 -出版社
AMER SOC MICROBIOLOGY
DOI: 10.1128/microbiolspec.BAD-0013-2016
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资金
- BioGaia AB (Stockholm, Sweden)
- UW-Madison Food Research Institute
- UW-Madison Institute of Clinical and Translational Research - National Center for Advancing Translational Science [UL1TR000427]
- National Institute of Allergy and Infectious Diseases of the National Institutes of Health [1R21AI121662]
- National Institute of Food and Agriculture, U.S. Department of Agriculture, Hatch [MSN185615]
- American Cancer Society [IRG-15-213-51]
Lactic acid bacteria have been used historically for food manufacturing mainly to ensure preservation via fermentation. More recently, lactic acid bacteria have been exploited to promote human health, and many strains serve as industrial workhorses. Recent advances in microbiology and molecular biology have contributed to understanding the genetic basis of many of their functional attributes. These include dissection of biochemical processes that drive food fermentation, and identification and characterization of health-promoting features that positively impact the composition and roles of microbiomes in human health. Recently, the advent of clustered regularly interspaced short palindromic repeat (CRISPR)-based technologies has revolutionized our ability to manipulate genomes, and we are on the cusp of a broad-scale genome editing revolution. Here, we discuss recent advances in genetic alteration of food-grade bacteria, with a focus on CRISPR-associated enzyme genome editing, single-stranded DNA recombineering, and the modification of bacteriophages. These tools open new avenues for the genesis of next-generation biotherapeutic agents with improved genotypes and enhanced health-promoting functional features.
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