Genetically modified probiotics in foods.
Probiotics have many potential therapeutic uses, but have not been universally accepted because of a lack of understanding of their action. Lactic acid bacteria (LAB) have been modified by traditional and genetic engineering methods to produce new varieties. Modern techniques of molecular biology have facilitated the identification of probiotic LAB strains, but only a few LAB have been modified by recombinant-DNA technology because of consumer resistance to their introduction to markets, especially in Europe.
Ahmed
Farid E
FE
Department of Radiation Oncology, LSB 014, Leo W. Jenkins Cancer Center, The Brody School of Medicine, East Carolina University, Greenville, NC 27858, USA. ahmedf@mail.ecu.edu
D000818:Animals; D003257:Consumer Product Safety; D005060:Europe; D005516:Food Microbiology; D005524:Food Technology; D030841:Food, Genetically Modified / Q000592:standards; D015964:Gene Expression Regulation, Bacterial; D005818:Genetic Engineering / Q000379:methods; D006801:Humans; D007778:Lactobacillus / Q000145:classification / Q000235:genetics; D019936:Probiotics