Research Progress on CRISPR-Cas9 Technology to Modify <i>Lactobacillus</i>

YU Yongshi; LIU Hui

doi:10.13386/j.issn1002-0306.2021110333

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 461-470. > DOI: 10.13386/j.issn1002-0306.2021110333

YU Yongshi, LIU Hui. Research Progress on CRISPR-Cas9 Technology to Modify Lactobacillus[J]. Science and Technology of Food Industry, 2022, 43(21): 461−470. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110333.

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Research Progress on CRISPR-Cas9 Technology to Modify Lactobacillus

YU Yongshi^1,,
LIU Hui^{1, 2, ,}

1.
School of Food Science and Engineering, Foshan University, Foshan 528225, China
2.
School of Medicine, Foshan University, Foshan 528000, China

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Received Date: November 25, 2021
Available Online: August 24, 2022

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Abstract

Abstract

Lactobacillus is a strain that promotes human health and has a long history of use in the food industry. In recent years, gene editing technology has become an effective tool for the development and utilization of microorganisms. Among them, CRISPR-Cas9 technology that composed of clustered regularly interspaced short palindromic repeats and its associated protein has been widely used in gene editing research due to its advantages of simple steps, high efficiency and accuracy. The application of CRISPR-Cas9 technology to Lactobacillus will promote the research of its own physiological characteristics and the molecular mechanism of promoting human health, thereby promoting the development of the next generation of Lactobacillus with customized functions. This article reviews the application of some Lactobacillus in food processing and the application progress of CRISPR-Cas9 technology in Lactobacillus, aiming to provide some ideas for the research and development of domestic Lactobacillus bioengineering.
- Lactobacillus,
- CRISPR-Cas9,
- genome editing,
- improvement,
- bioengineering

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References

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