Kumar Anand, Bisht Abhishek, Baghel Sapna, Jaiswal Swapnil Ganesh, Wei Shuai
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, China.
Department of Food Technology, School of Allied Sciences, Dev Bhoomi Uttarakhand University, Navgaon, Manduwala, Chakrata Road, Dehradun -248007, Uttarakhand, India.
Biotechnol Notes. 2025 Jan 13;6:67-78. doi: 10.1016/j.biotno.2025.01.001. eCollection 2025.
Microbiome engineering has emerged as a transformative approach to enhancing food safety and quality by strategically modulating microbial communities. This review critically examines state-of-the-art techniques, including synthetic biology, artificial intelligence (AI), and systems biology, that are revolutionizing our ability to improve nutritional profiles, extend shelf life, and optimize food production processes. The review further explores complex social, ethical, and regulatory considerations, emphasizing the importance of robust public engagement and the establishment of standardized frameworks to ensure safe and effective implementation. While microbiome engineering holds significant promise for revolutionizing food safety and quality control, further research is needed to address critical challenges, including understanding microbial dynamics in complex food systems and developing harmonized regulatory frameworks. By bridging interdisciplinary gaps, this paper underscores the necessity of collaborative efforts to unlock the full potential of microbiome-driven innovations for a more resilient and sustainable food industry.
微生物组工程已成为一种变革性方法，通过策略性地调节微生物群落来提高食品安全和质量。本综述批判性地审视了包括合成生物学、人工智能（AI）和系统生物学在内的前沿技术，这些技术正在彻底改变我们改善营养成分、延长保质期和优化食品生产过程的能力。该综述进一步探讨了复杂的社会、伦理和监管考量，强调了强大的公众参与以及建立标准化框架以确保安全有效实施的重要性。虽然微生物组工程在彻底改变食品安全和质量控制方面具有巨大潜力，但仍需要进一步研究来应对关键挑战，包括了解复杂食品系统中的微生物动态以及制定统一的监管框架。通过弥合跨学科差距，本文强调了合作努力的必要性，以释放微生物组驱动的创新的全部潜力，打造更具韧性和可持续性的食品行业。
