Zhang Zhiqi, Niu Haorui, Qu Qiu, Guo Dingming, Wan Xuchun, Yang Qianqian, Mo Zihao, Tan Siyu, Xiang Qian, Tian Xue, Yang Hongju, Liu Zhi
Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China.
Division of geriatric Gastroenterology, The First Affiliated Hospital of Kunming Medical University, Yunnan, China.
Crit Rev Food Sci Nutr. 2025 Jan 2:1-22. doi: 10.1080/10408398.2024.2448562.
The exploration of microorganisms in fermented products has become a pivotal area of scientific research, primarily due to their widespread availability and profound potential to improve human health. Among these, (formerly known as ) stands out as a versatile lactic acid bacterium, prevalent across diverse ecological niches. Its appeal extends beyond its well-documented probiotic benefits to include the remarkable plasticity of its genome, which has captivated both scientific and industrial stakeholders. Despite this interest, substantial challenges persist in fully understanding and harnessing the potential of . This review aims to illuminate the probiotic attributes of , consolidate current advancements in gene editing technologies, and explore the multifaceted applications of both wild-type and genetically engineered strains.
对发酵产品中微生物的探索已成为科学研究的一个关键领域，主要是因为它们广泛存在且具有改善人类健康的巨大潜力。其中，（以前称为）作为一种多功能乳酸菌脱颖而出，广泛存在于各种生态位中。它的吸引力不仅在于其已被充分证明的益生菌益处，还包括其基因组的显著可塑性，这吸引了科学界和工业界的利益相关者。尽管有这种兴趣，但在充分理解和利用的潜力方面仍然存在重大挑战。本综述旨在阐明的益生菌特性，巩固基因编辑技术的当前进展，并探索野生型和基因工程菌株的多方面应用。
