Chr. Hansen A/S, DK2970, Hørsholm, Denmark; email:
Annu Rev Food Sci Technol. 2018 Mar 25;9:411-428. doi: 10.1146/annurev-food-030117-012450.
The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolated from nature or improved derivatives of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing. Numerous examples of traits that can be improved are provided. These include resistance to bacteriophages; the secretion of glucose to increase sweetness; the production of vitamins, antifungal compounds, bacteriocins, texture, or aroma; enhancement of acidification rates and acid tolerance; and elimination of biofilm formation. Careful consideration is required to ensure the developed strains are suitable for the desired purpose, as some approaches may lead to regulatory concerns.
发酵食品行业一直在寻找新的起始培养物来应对不断变化的消费者偏好和新的发酵工艺。新的培养物可以由从自然界中分离出的菌株组成，也可以是现有分离物的改良衍生菌株。有多种涉及自然选择和进化的技术可用于提高现有菌株的性能，包括分离具有所需特性的突变体、适应性实验室进化、基因组改组和基因组编辑。提供了许多可以改进的特性的例子。这些包括对噬菌体的抗性；分泌葡萄糖以增加甜度；生产维生素、抗真菌化合物、细菌素、质地或香气；提高酸化速率和酸耐受性；以及消除生物膜形成。需要仔细考虑以确保开发的菌株适合预期的用途，因为一些方法可能会引起监管方面的关注。
