New Genomic Techniques applied to food cultures: a powerful contribution to innovative, safe, and sustainable food products.

IF 2.2 4区 生物学 Q3 MICROBIOLOGY
Fabio Dal Bello, Laetitia Bocquet, Audrey Bru, Svend Laulund, Ronnie Machielsen, Matteo Raneri, Vincent Sewalt, Noël van Peij, Patrice Ville, Federica Volonté, Yolanda White, Jakub Rusek
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引用次数: 0

Abstract

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.

应用于食品培养的基因组新技术:对创新、安全和可持续食品的有力贡献。
非转基因新基因组技术(NGTs)已成为食品工业的一种前景广阔的工具,可使食品培养物为创新、安全和更可持续的食品系统做出贡献。非转基因新基因组技术具有应用于微生物的潜力,可实现具有挑战性的性能特征,如质地、风味和增加营养价值。本文深入探讨了应用于食品培养物的非转基因 NGT 如何为食品行业带来益处,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。从 NGT 中提取的微生物有可能成为实现欧洲 "绿色交易 "和 "从农场到餐桌 "政策所设定的宏伟目标的重要贡献。为鼓励 NGT 衍生微生物的发展,应调整当前的欧盟监管框架。这些技术可以在微生物基因组中引入精确、最小的 DNA 修饰,从而产生具有自发自然基因进化也能实现的特征的优化产品。将 NGTs 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培养发展的瓶颈,因为它目前依赖于漫长的自然进化策略或无针对性的随机诱变。
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来源期刊
Fems Microbiology Letters
Fems Microbiology Letters 生物-微生物学
CiteScore
4.30
自引率
0.00%
发文量
112
审稿时长
1.9 months
期刊介绍: FEMS Microbiology Letters gives priority to concise papers that merit rapid publication by virtue of their originality, general interest and contribution to new developments in microbiology. All aspects of microbiology, including virology, are covered. 2019 Impact Factor: 1.987, Journal Citation Reports (Source Clarivate, 2020) Ranking: 98/135 (Microbiology) The journal is divided into eight Sections: Physiology and Biochemistry (including genetics, molecular biology and ‘omic’ studies) Food Microbiology (from food production and biotechnology to spoilage and food borne pathogens) Biotechnology and Synthetic Biology Pathogens and Pathogenicity (including medical, veterinary, plant and insect pathogens – particularly those relating to food security – with the exception of viruses) Environmental Microbiology (including ecophysiology, ecogenomics and meta-omic studies) Virology (viruses infecting any organism, including Bacteria and Archaea) Taxonomy and Systematics (for publication of novel taxa, taxonomic reclassifications and reviews of a taxonomic nature) Professional Development (including education, training, CPD, research assessment frameworks, research and publication metrics, best-practice, careers and history of microbiology) If you are unsure which Section is most appropriate for your manuscript, for example in the case of transdisciplinary studies, we recommend that you contact the Editor-In-Chief by email prior to submission. Our scope includes any type of microorganism - all members of the Bacteria and the Archaea and microbial members of the Eukarya (yeasts, filamentous fungi, microbial algae, protozoa, oomycetes, myxomycetes, etc.) as well as all viruses.
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