title: Genetically modified lactic acid bacteria: applications to food or health and risk assessment.
abstract: Lactic acid bacteria have a long history of use in fermented food products. Progress in gene technology allows their modification by introducing new genes or by modifying their metabolic functions. These modifications may lead to improvements in food technology (bacteria better fitted to technological processes, leading to improved organoleptic properties em leader ), or to new applications including bacteria producing therapeutic molecules that could be delivered by mouth. Examples in these two fields will be discussed, at the same time evaluating their potential benefit to society and the possible risks associated with their use. Risk assessment and expected benefits will determine the future use of modified bacteria in the domains of food technology and health.
authors.affiliation: Génétique microbienne, Inra, domaine de Vilvert, 78352 Jouy-en-Josas, France. renault@jouy.inra.fr
authors.forename: Pierre
authors.initials: P
authors.lastname: Renault
mesh_terms: D005062:European Union; D005516:Food Microbiology; D006262:Health; D006801:Humans; D007777:Lactobacillaceae / Q000235:genetics* / Q000472:pathogenicity; D007881:Legislation, Food; D030781:Organisms, Genetically Modified; D018570:Risk Assessment