The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology

Microbial Cell Factories

Proceedings

Eric Johansen¹  Thomas Janzen¹  Kim I Sørensen¹  Patrick MF Derkx¹  Jeffrey E Christensen¹  Birgitte Stuer-Lauridsen¹ 

[1] Innovation, Chr Hansen A/S, 10-12 Bøge Allé, DK2970, Hørsholm, Denmark;

关键词: Lactic Acid Bacterium;    Starter Culture;    Fermented Milk;    Random Mutagenesis;    Cottage Cheese;   

DOI  :  10.1186/1475-2859-13-S1-S5

来源: Springer

【 摘 要 】

The food industry is constantly striving to develop new products to fulfil the ever changing demands of consumers and the strict requirements of regulatory agencies. For foods based on microbial fermentation, this pushes the boundaries of microbial performance and requires the constant development of new starter cultures with novel properties. Since the use of ingredients in the food industry is tightly regulated and under close scrutiny by consumers, the use of recombinant DNA technology to improve microbial performance is currently not an option. As a result, the focus for improving strains for microbial fermentation is on classical strain improvement methods. Here we review the use of these techniques to improve the functionality of lactic acid bacteria starter cultures for application in industrial-scale food production. Methods will be described for improving the bacteriophage resistance of specific strains, improving their texture forming ability, increasing their tolerance to stress and modulating both the amount and identity of acids produced during fermentation. In addition, approaches to eliminating undesirable properties will be described. Techniques include random mutagenesis, directed evolution and dominant selection schemes.

【 授权许可】

CC BY   
© Derkx et al.; licensee BioMed Central Ltd. 2014