Safety Aspects of Genetically Modified Lactic Acid Bacteria.

ABSTRACT: 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, includ

SUBMITTER: Plavec TV 

PROVIDER: S-EPMC7074969 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature