摘要
乳酸杆菌是一种具有促进人类健康的菌株,在食品工业中具有悠久的使用历史。近年来,基因编辑技术成为了开发利用微生物的有效工具。其中,成簇规律性间隔短回文(Clustered regularly interspaced short palindromic repeats,CRISPR)及其相关因子(CRISPR-associated,Cas)所组成的CRISPR-Cas9技术由于步骤简便、效率高且准确性高等优势,已经被广泛地运用于基因编辑的研究中。将CRISPR-Cas9技术应用于乳酸杆菌将促进对其本身生理特性及其促进人体健康分子机制的研究,从而推动下一代具有定制功能乳酸杆菌的开发。本文综述了部分乳酸杆菌在食品加工中的应用以及CRISPR-Cas9技术在乳酸杆菌中的应用进展,旨在为国内乳酸杆菌生物工程化的研究与开发提供一些思路。
Lactobacillus is a strain that promotes human health and has a long history of use in the food industry. In recent years, gene editing technology has become an effective tool for the development and utilization of microorganisms. Among them, CRISPR-Cas9 technology that composed of clustered regularly interspaced short palindromic repeats and its associated protein has been widely used in gene editing research due to its advantages of simple steps, high efficiency and accuracy. The application of CRISPR-Cas9 technology to Lactobacillus will promote the research of its own physiological characteristics and the molecular mechanism of promoting human health, thereby promoting the development of the next generation of Lactobacillus with customized functions. This article reviews the application of some Lactobacillus in food processing and the application progress of CRISPR-Cas9 technology in Lactobacillus, aiming to provide some ideas for the research and development of domestic Lactobacillus bioengineering.
作者
余咏诗
刘辉
YU Yongshi;LIU Hui(School of Food Science and Engineering,Foshan University,Foshan 528225,China;School of Medicine,Foshan University,Foshan 528000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第21期461-470,共10页
Science and Technology of Food Industry
基金
广东省自然科学基金(2019A1515110696)。
