Functional Genomics, Metabolic Engineering and Mutagenesis Study of Lactic Acid Bacterial Strains in Traditional Food Fermentation, Human Health and Their Potential Applications

Abstract

In the past decades, functional genomics, metabolic engineering and mutagenesis screening have been reported on lactic acid bacteria found in food fermentation. The identification and adaptation of novel processes are being researched and applied into the artisanal and industrial fermentation of foods. Genomics and metabolic engineering have been identified and these innovative processes have been shown to optimize the production of metabolites and enhance the functionality of fermented foods production and processing. In the long history, lactic acid bacteria have been used as a probiotic as well as starter functioning for various traditional food fermentation and human health. Novel probiotic microbial starter cultures are being formulated having diverse health benefits and being used for the production of fermented foods and beverages, functional foods and nutraceuticals and single cell protein. In the last decade, functional genomics approaches have been reported for lactic acid bacteria found in diary fermentation products. However, functional and comparative genomic studies have targeted a variety of foods where much attention has been focused on starter lactic acid bacteria and non-starter lactic acid bacterial microbial strains. This review is focusing on the potential of functional genomic, metabolic engineering and mutagenesis approaches to unravel the molecular processes in lactic acid bacteria used in industrial fermentation process that determine their functional efficacy in food industry.

Keywords: Fermentation, Genomics, Lactic acid bacteria, Metabolic engineering, Mutagenesis

DOI: 10.7176/ALST/83-03

Publication date: November 30^th 2020