<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely defined as safe microorganisms and are crucial in the food industry. Lactic acid bacteria, known for their ability to ferment carbohydrates into lactic acid, provide essential nutrients and contribute to immune responses. With its strong fermentation capabilities and rich nutritional profile, yeast finds use in various food products. Genetic engineering in these microorganisms has grown rapidly, enabling the expression of enzymes and secondary products for food production. However, the focus is on ensuring safety, necessitating food-grade selection markers. Traditional antibiotic and heavy metal resistance selection markers pose environmental and health risks, prompting the search for safer alternatives. Complementary selection markers, such as sugar utilization markers, offer a promising solution. These markers use carbohydrates as carbon sources for growth and are associated with the natural metabolism of lactic acid bacteria and yeast. This review discusses the use of specific sugars, such as lactose, melibiose, sucrose, D-xylose, glucosamine, and N-acetylglucosamine, as selection markers, highlighting their advantages and limitations. In summary, this review underscores the importance of food-grade selection markers in genetic engineering and offers insights into their applications, benefits, and challenges, providing valuable information for researchers in the field of food microbiology and biotechnology.</p>
</abstract>

This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely defined as safe microorganisms and are crucial in the food industry. Lactic acid bacteria, known for their ability to ferment carbohydrates into lactic acid, provide essential nutrients and contribute to immune responses. With its strong fermentation capabilities and rich nutritional profile, yeast finds use in various food products. Genetic engineering in these microorganisms has grown rapidly, enabling the expression of enzymes and secondary products for food production. However, the focus is on ensuring safety, necessitating food-grade selection markers. Traditional antibiotic and heavy metal resistance selection markers pose environmental and health risks, prompting the search for safer alternatives. Complementary selection markers, such as sugar utilization markers, offer a promising solution. These markers use carbohydrates as carbon sources for growth and are associated with the natural metabolism of lactic acid bacteria and yeast. This review discusses the use of specific sugars, such as lactose, melibiose, sucrose, D-xylose, glucosamine, and N-acetylglucosamine, as selection markers, highlighting their advantages and limitations. In summary, this review underscores the importance of food-grade selection markers in genetic engineering and offers insights into their applications, benefits, and challenges, providing valuable information for researchers in the field of food microbiology and biotechnology.

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely...

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast

Article Category: MINIREVIEW

Pubblicato online: 04 mar 2024

Pagine: 3 - 10

Ricevuto: 31 ott 2023

Accettato: 27 gen 2024

DOI: https://doi.org/10.33073/pjm-2024-011

Parole chiave
food-grade, selection marker, GRAS, genetic engineering, lactic acid acid bacteria, yeast

© 2024 Zhiwen Liang et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast

Article Category: MINIREVIEW

Pubblicato online: 04 mar 2024

Pagine: 3 - 10

Ricevuto: 31 ott 2023

Accettato: 27 gen 2024

DOI: https://doi.org/10.33073/pjm-2024-011

Parole chiavefood-grade, selection marker, GRAS, genetic engineering, lactic acid acid bacteria, yeast

© 2024 Zhiwen Liang et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
food-grade, selection marker, GRAS, genetic engineering, lactic acid acid bacteria, yeast