Lactobacillus in Food Products

Use of Genetically Modified LAB in food Production (stodict llide).Role of LAB in fermented food products&The ability of LAB to inhebit human pathogan and food spoilage0microorganisms in food Industry have. been documentedaTheir importance is associated mainly with their safe metabolicactivity while growing in foods utilizing available sugar for the pdnof organic acids and other metabolitesAB can decompuse macromolecular substance in food includingdegradiation of indigestible polysacchorides and tran sformation ofundesirable flavor substances.-their common occurence in foods along with their long-lived usescontributes to their natural acceptance as GRAS for humanconsumption.- The oldest method of food preservation is food formentation by LAB,which has gained popularity in recent years due to its capacityto produce. bateriocins, which can replace chemical preservatives inthe food industry.-InAny are used to improve the flavour of formented foods, increasethe nubrition of foods / reduce harmful Substances increaseShey life, and so on. on the other hand they can be. used asprobiotics commote health in the body. their properties have been used to manufacture pdts likecheck / yoghurts formented milk pdts / beverage / sausage andolives. These g food-grade bacteria can also improve the safetyShey life, nutritional Value / flavor and quality of the productMoreover, LAB can be used as cell factories for the production offood additives and aroma compounds.Genetically Modified LABGenetic modification is a technique to change the characteristicof a plant, animal (micro-organism by transfering a piece of DNfrom one organism to difs. organism. This is done throughtrongeted removal of the desired genes from the DNA of one organismand adding them to other organism.Gename modification of LAB can result in eitha inactivation of agiven cell function or introduction of a new functionTo achieve the inactivation of a function, a gene can be eitherdeleted / mutated so as to diminish its function.-when Introducing a new function , a gene can be activated bymutation of the promoter leg: to allow I protein expression) or balteration of a gene by Point mutation (eg. to increase theCatalytic activity of the encyme). It is obvious that genetically modified LAB need to be based aDNA from lactic acid bauteria or other microber with a long historyof safe in the food Industry and be. sufficiently stable under industrialcondre, in the food themselves, or following passage in the gastro-Intertingfract.-Techniques such as electroporation have been developed, allowing thetransformation of most Species of LAB - Alternative processes ofgenetic exchange in LAB like conjugation and transduction are also present.-Many tools are now brooming available to generate GM-LAB ,such as cloning systems, chromosome modification systems and expressionSystem.GM LAB Applicationthe flavor and flavor stability of buttermilk was improved byinactivation of the aldB gene encoding & -acetolactate decarboxylasehe expression of gan from Peptoniphilus asaccharolyticus encodingglutamate dehydrogenaic into L-lactis increases the production ofL - Ketoglutarate This enhances the degradation of aminoacidswhich also benefits the cheese riponing process.The production of lantibiotics to prevent growth of Listeriamonocytognes and Lactobaillus formentum, during the pdn ofcheese was achieved via the non-GMO approach of conjugation.