Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-01-01 DOI:10.1590/1981-6723.05323

Luana Tirloni, Daiane Heidrich, Claucia Fernanda Volken de Souza

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引用次数: 0

Abstract

Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for their application in industrial biotechnological processes. This review was carried out according to the Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA) approach, incorporating the ScienceDirect and Scopus databases. The literature search yielded 4,167 (ScienceDirect) and 27 (Scopus) articles, which were reduced to 12 after applying the inclusion /exclusion criteria. The studies revolved around LAB of the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus and the application of ALE experiments in batch mode, fed-batch mode, or both, and aimed to produce strains with increased lactic acid production capabilities, higher cell viability, and multiple-stress tolerance. The studies demonstrated that ALE is an efficient approach for strain modification towards desired phenotypic functions and does not require genetic engineering. Knowledge of the cellular and molecular responses of microorganisms to stress enables an understanding of the adaptation mechanisms of LAB strains for survival and increased production of metabolites throughout ALE experiments.

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适应性实验室进化获得具有工业意义的乳酸菌菌株综述

摘要:本文综述了适应性实验室进化(ALE)如何为乳酸菌(LAB)菌株在工业生物技术过程中的应用提供改进。本综述根据系统评价和荟萃分析的首选报告项目(PRISMA)方法进行，并结合了ScienceDirect和Scopus数据库。文献检索结果为4167篇(ScienceDirect)和27篇(Scopus)，应用纳入/排除标准后减少到12篇。研究围绕乳酸菌属、乳球菌属、Leuconostoc属和肠球菌属的LAB以及ALE实验在批量模式、补料批量模式或两者的应用，旨在产生具有更高乳酸生产能力、更高细胞活力和多重胁迫耐受性的菌株。研究表明，ALE是一种有效的菌株修饰方法，不需要基因工程来实现所需的表型功能。了解微生物对应激的细胞和分子反应，有助于理解LAB菌株在ALE实验中生存和增加代谢物产量的适应机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.