Genetic tools for enhanced fermentation
Probiotics are microorganisms such as bacteria or yeast that may promote human health, particularly for the digestive system. In the EU, probiotic strains are usually grown by small and medium-sized enterprises (SMEs), which supply live cultures for use in fermented foods like yoghurt. Since the properties of probiotic strains are determined by their DNA, the sequence of their genomes can be used to predict a strain's useful function. The EU-funded GENOBOX (A genomics toolbox to enhance business for SMEs in the market of starter cultures and probiotics) project developed tools to sequence and analyse probiotic strains, aiming to identify both beneficial and harmful elements. The consortium sequenced species from the Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium genera in order to identify genes responsible for useful traits and benefits. These include genes involved in flavour formation and cheese ripening (for the dairy industry) and gut cell adhesion or vitamin production (for the probiotics industry). Researchers also conducted experiments to identify potential molecular markers that could be used to predict for certain traits and characteristics. All of the data generated were made available to the public through the GENOBOX software platform. The platform has already been used to find new approaches to higher-yield fermentations, and to identify genetic markers to track strains in complex mixtures. The predictions were validated by SME partners in their laboratories. Since fermented foods such as cheese, yoghurt, bread and wine constitute a large part of the human diet, this work is highly socioeconomically relevant. The food industry may in the future use strain-specific functional information to develop personalised foods that address specific health problems.
Keywords
Probiotics, fermented food, health, GENOBOX, genomics
