Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview.
European regulations
food enzymes
genetically modified micro-organisms
safety control
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Mar 2020
11 Mar 2020
Historique:
received:
21
02
2020
revised:
06
03
2020
accepted:
09
03
2020
entrez:
15
3
2020
pubmed:
15
3
2020
medline:
15
3
2020
Statut:
epublish
Résumé
The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation process, either by using genetically modified micro-organism (GMM) strains or by producing recombinant enzymes. This review provides a general overview of the different methods used to produce FE preparations and how the use of GMM can increase the production yield. Additionally, information regarding the construction of these GMM strains is provided. Thereafter, an overview of the different European regulations concerning the authorization of FE preparations on the European market and the use of GMM strains is given. Potential issues related to the authorization and control of FE preparations sold on the European market are then identified and illustrated by a case study. This process highlighted the importance for control of FE preparations and the consequent need for appropriate detection methods targeting the presence of GMM, which is used in fermentation products.
Identifiants
pubmed: 32168815
pii: foods9030326
doi: 10.3390/foods9030326
pmc: PMC7143438
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : FOD Volksgezondheid, Veiligheid van de Voedselketen en Leefmilieu
ID : RT 17/5 SPECENZYM
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