Peter Sunday Bulus, Qiao Zhina, Godspower Hero Nmeri, Ajeje Samaila Boyi, Xu Meijuan, Zhang Xian, Yang Taowei, Rao Zhiming
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Front Bioeng Biotechnol. 2022 Feb 14;9:802031. doi: 10.3389/fbioe.2021.802031. eCollection 2021.
Lactic acid bacteria represent a worthwhile organism within the microbial consortium for the food sector, health, and biotechnological applications. They tend to offer high stability to environmental conditions, with an indicated increase in product yield, alongside their moderate antimicrobial activity. Lack of endotoxins and inclusion bodies, extracellular secretion, and surface display with other unique properties, are all winning attributes of these Gram-positive lactic acid bacteria, of which, is progressively becoming an attractive and promising host, as the next-generation probiotic comparable with other well-known model systems. Here, we presented the biotechnological developments in bacteriocin expression system, contemporary variegated models of and lactic acid bacteria strains as microbial cell factory, most recent applications as possible live delivery vector for use as therapeutics, as well as upsurging challenges and future perspective. With the radical introduction of artificial intelligence and neural network in Synthetic Biology, the microbial usage of lactic acid bacteria as an alternative eco-friendly strain, with safe use properties compared with the already known conventional strains is expected to see an increase in various food and biotechnological applications in years to come as it offers better hope of safety, accuracy, and higher efficiency.
乳酸菌是食品领域、健康和生物技术应用中微生物群落里一种有价值的生物体。它们往往对环境条件具有高度稳定性,产品产量有所提高,同时还具有适度的抗菌活性。缺乏内毒素和包涵体、细胞外分泌以及具有其他独特性质的表面展示,都是这些革兰氏阳性乳酸菌的优势特性,其中,作为与其他著名模型系统相当的下一代益生菌,它正逐渐成为一个有吸引力且有前景的宿主。在此,我们介绍了乳酸菌细菌素表达系统的生物技术发展、乳酸菌作为微生物细胞工厂的当代多样化模型、作为治疗剂的可能的活体递送载体的最新应用,以及不断涌现的挑战和未来展望。随着人工智能和神经网络在合成生物学中的彻底引入,预计乳酸菌作为一种替代的环保菌株,与已知的传统菌株相比具有安全使用特性,在未来几年将在各种食品和生物技术应用中得到更多应用,因为它提供了更好的安全性、准确性和更高效率的希望。