ReviewMicrobial cell factories2014
The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology.
Review in Microbial cell factories, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
41 citing papers in PubMed.
- Development ofBiotechnology reports (Amsterdam, Netherlands) · 2026Article
- Revisiting lactococcal abortive infection-like antiphage systems: diversity, structures, and mechanisms.FEMS microbiology reviews · 2026Review
- Advances in Genetic Transformation of Lactic Acid Bacteria: Overcoming Barriers and Enhancing Plasmid Tools.International journal of molecular sciences · 2025Review
- Predicted Structures ofViruses · 2025Article
- Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods.Foods (Basel, Switzerland) · 2024Review
- Functional and practical insights into three lactococcal antiphage systems.Applied and environmental microbiology · 2024Article
- New Genomic Techniques applied to food cultures: a powerful contribution to innovative, safe, and sustainable food products.FEMS microbiology letters · 2024Article
- Modes of therapeutic delivery in synthetic microbiology.Trends in microbiology · 2023Review
- Metabolic behavior for a mutantFrontiers in microbiology · 2023Article
- Host genetic requirements for DNA release of lactococcal phage TP901-1.Microbial biotechnology · 2022Article
- Biofilm cultivation facilitates coexistence and adaptive evolution in an industrial bacterial community.NPJ biofilms and microbiomes · 2022Article
- A novel SfaNI-like restriction-modification system in Caldicellulosiruptor extents the genetic engineering toolbox for this genus.PloS one · 2022Article
- Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods.Microbiome research reports · 2022Review
- Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.Foods (Basel, Switzerland) · 2021Review
- Droplet-Based Microfluidic High Throughput Screening ofFrontiers in bioengineering and biotechnology · 2021Article
- Conjugative DNA Transfer FromFrontiers in microbiology · 2021Article
- Enhancement of amino acid production and secretion byMetabolic engineering communications · 2020Article
- Safety Aspects of Genetically Modified Lactic Acid Bacteria.Microorganisms · 2020Review
- Use of Cell Envelope Targeting Antibiotics and Antimicrobial Agents as a Powerful Tool to Select for Lactic Acid Bacteria Strains With Improved Texturizing Ability in Milk Fermentations.Frontiers in bioengineering and biotechnology · 2020Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.