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Microorganisms
Special Issues
Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production
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Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 3674

Special Issue Editors

Dr. Seung-Oh Seo

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon, Republic of Korea
Interests: food microbiology; microbial biotechnology; metabolic engineering; synthetic biology; microbial cell factory; probiotics; gut microbiota; CRISPR
Special Issues, Collections and Topics in MDPI journals
Dr. Young-Wook Chin

E-Mail Website
Guest Editor
Korea Food Research Institute, Wanju gun, Republic of Korea
Interests: microbial fermentation; fermented foods; improvement of microbial starter; metabolic engineering; metagenomics and metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Over the past years, the use of GEMs (genetically engineered microorganisms/genome-edited microorganisms) has become widespread in food production. They are used as processing aids and in the fermentative production of food additives. GEMs have many advantages in food production, increasing product yield and specificity, improving process efficiency, and reducing waste and resources for sustainable manufacturing. Several food additives, such as flavors and colorants produced by GEMs, have already been approved as GRAS food ingredients and commercialized in the market. Additionally, functional food materials such as human milk oligosaccharides (HMOs) made by GEMs have been approved for addition to baby formula. Some GEMs have been utilized as starter cultures, alternative protein sources, and therapeutic probiotics. More food ingredients will be produced by GEMs for sustainable food production, and require safety assessment. In this Special Issue, we are focusing on the beneficial roles of GEMs and are collecting articles that demonstrate the applications of GEMs for the food industry. Manuscripts covering all aspects of research relating to GEMs for food production are welcome, including work from fundamental research to industrial application.

Dr. Seung-Oh Seo
Dr. Young-Wook Chin
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • genetically engineered microorganisms
  • fermentation
  • food production
  • food additives
  • starter cultures
  • alternative protein
  • engineered probiotics
  • sustainability

Published Papers (2 papers)

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Research

12 pages, 3474 KiB  
Article
Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
by Kristyna Korena, Miroslava Krzyzankova, Martina Florianova, Daniela Karasova, Vladimir Babak, Nicol Strakova and Helena Juricova
Microorganisms 2023, 11(7), 1735; https://doi.org/10.3390/microorganisms11071735 - 01 Jul 2023
Cited by 2 | Viewed by 1213
Abstract
A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA [...] Read more.
A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA gene sequencing. The composition of the microbiota during the first 6 days of production was constant and consisted mainly of LAB (lactic acid bacteria) originating from the starter culture. From day 7, the proportion of LAB decreased as other bacteria from the production environment appeared. From the 14th day of production, the relative proportion of LAB decreased further, and at the end of ripening, bacteria from the environment wholly dominated. These adventitious microbiota included Psychrobacter, Pseudoalteromonas haloplanktis/hodoensis, Vibrio toranzoniae, and Vibrio litoralis (Proteobacteria phylum), as well as Vagococcus and Marinilactibacillus (Firmicutes phylum), Psychrilyobacter (Fusobacteria phylum), and Malaciobacter marinus (Campylobacterota phylum), all of which appeared to be characteristic taxa associated with the cheese rind. Subsequent analysis showed that the production and ripening of smear-ripened cheese could be divided into three stages, and that the microbiota compositions of samples from the first week of production, the second week of production, and supermarket shelf life all differed. Full article
(This article belongs to the Special Issue Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production)
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12 pages, 1062 KiB  
Article
Safety Evaluation by Phenotypic and Genomic Characterization of Four Lactobacilli Strains with Probiotic Properties
by Ye-Rim Lee, Won Yeong Bang, Kwang-Rim Baek, Geun-Hyung Kim, Min-Ji Kang, Jungwoo Yang and Seung-Oh Seo
Microorganisms 2022, 10(11), 2218; https://doi.org/10.3390/microorganisms10112218 - 09 Nov 2022
Cited by 6 | Viewed by 2004
Abstract
Probiotic Lactobacillus species are known to exert health benefits in hosts when administered in adequate quantities. A systematic safety assessment of the strains must be performed before the Lactobacillus strains can be designated as probiotics for human consumption. In this study, we selected [...] Read more.
Probiotic Lactobacillus species are known to exert health benefits in hosts when administered in adequate quantities. A systematic safety assessment of the strains must be performed before the Lactobacillus strains can be designated as probiotics for human consumption. In this study, we selected Lactobacillus fermentum IDCC 3901, L. gasseri IDCC 3101, L. helveticus IDCC 3801, and L. salivarius IDCC 3551 as representative Lactobacilli probiotic strains and investigated their probiotic properties and potential risks through phenotypic and genomic characterization. Various assays including antimicrobial resistance, biogenic amine production, L-/D-lactate production, acute oral toxicity, and antipathogenic effect were performed to evaluate the safety of the four Lactobacillus strains. Genomic analysis using whole genome sequencing was performed to investigate virulence and antibiotic resistance genes in the genomes of the selected probiotic strains. The phenotypes of the strains such as enzymatic activity and carbohydrate utilization were also investigated. As a result, antibiotic resistances of the four Lactobacillus species were detected; however, neither antibiotic resistance-related genes nor virulence genes were found by genomic analysis. Moreover, the four Lactobacillus species did not exhibit hemolytic activity or β-glucuronidase activity. The biogenic amine production and oral acute toxicity were not shown in the four Lactobacillus species, whereas they produced D-lactate with minor ratio. The four Lactobacillus species exhibited antipathogenic effect to five pathogenic microorganisms. This study provides a way to assess the potential risks of four different Lactobacillus species and validates the safety of all four strains as probiotics for human consumption. Full article
(This article belongs to the Special Issue Use of GEMs (Genetically Engineered Microorganisms) for Sustainable Food Production)
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