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FEMS Microbiol Lett. 2024 Jan 9;371. doi: 10.1093/femsle/fnae010.
Nontransgenic New Genomic Techniques (NGTs) have emerged as a promising tool for food industries, allowing food cultures to contribute to an innovative, safe, and more sustainable food system. NGTs have the potential to be applied to microorganisms, delivering on challenging performance traits like texture, flavour, and an increase of nutritional value. This paper brings insights on how nontransgenic NGTs applied to food cultures could be beneficial to the sector, enabling food industries to generate innovative, safe, and sustainable products for European consumers. Microorganisms derived from NGTs have the potentials of becoming an important contribution to achieve the ambitious targets set by the European 'Green Deal' and 'Farm to Fork' policies. To encourage the development of NGT-derived microorganisms, the current EU regulatory framework should be adapted. These technologies allow the introduction of a precise, minimal DNA modification in microbial genomes resulting in optimized products carrying features that could also be achieved by spontaneous natural genetic evolution. The possibility to use NGTs as a tool to improve food safety, sustainability, and quality is the bottleneck in food culture developments, as it currently relies on lengthy natural evolution strategies or on untargeted random mutagenesis.
新兴的非转基因新型基因组技术（NGTs）有望成为食品行业的重要工具，有助于创新、安全和更可持续的食品体系的发展。NGTs 可应用于微生物，从而改善质地、风味和增加营养价值等具有挑战性的性能特征。本文介绍了非转基因 NGT 应用于食品文化将如何使该行业受益，使食品行业能够为欧洲消费者生产创新、安全和可持续的产品。源自 NGT 的微生物有可能成为实现欧洲“绿色协议”和“从农场到餐桌”政策雄心勃勃目标的重要贡献。为了鼓励开发源自 NGT 的微生物，应调整当前的欧盟监管框架。这些技术允许在微生物基因组中进行精确的、最小的 DNA 修饰，从而优化产品，使其具有也可以通过自发的自然遗传进化实现的特征。将 NGT 用作改善食品安全、可持续性和质量的工具的可能性是食品文化发展的瓶颈，因为目前它依赖于漫长的自然进化策略或无目标的随机诱变。
