益生菌和微生物群工程的实际应用

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-01-26 DOI:10.1016/j.cofs.2024.101130

Tae Seok Moon

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引用次数: 0

摘要

过去几十年来，单个微生物的实际应用工程取得了惊人的进展。然而，微生物群工程是最近的一项发展，它为各种应用开辟了一条新的道路，包括治疗肠道疾病、解决粮食短缺、实现可持续生物生产、减轻污染以及潜在地解决气候危机。在这篇视角文章中，我将总结合成生物学领域的最新技术创新，这些创新实现了益生菌和微生物组工程。此外，我还将介绍一些相关问题，如在设计益生菌和微生物群时的生物安全和生物封闭问题。鉴于单个微生物难以解决的全球性问题的复杂性，这一观点将引导研究界走向更美好的未来，并带来令人兴奋的潜在应用。

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Probiotic and microbiota engineering for practical applications

The last decades have witnessed amazing advances in engineering individual microbes for practical applications. However, engineering microbial consortia is a recent development, opening a new path for diverse applications, including curing gut diseases, solving food shortages, enabling sustainable bioproduction, mitigating pollution, and potentially addressing the climate crisis. In this perspective article, I will summarize recent technological innovations in synthetic biology that enable probiotic and microbiome engineering. Additionally, I will cover associated issues such as biosafety and biocontainment when the probiotics and microbiota are engineered. Given the complexity of global problems that are difficult to solve using a single microbe, this perspective will guide the research community to a better future with exciting potential applications.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.