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Review

Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

1
Transversal Activities in Applied Genomics (TAG), Sciensano, Rue Juliette Wytsmanstraat 14, 1050 Brussels, Belgium
2
Laboratory of Pharmaceutical Biotechnology, Ghent University, Campus Heymans, Ottergemsesteenweg 460, B-9000 Ghent, Belgium
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 326; https://doi.org/10.3390/foods9030326
Received: 21 February 2020 / Revised: 6 March 2020 / Accepted: 9 March 2020 / Published: 11 March 2020
(This article belongs to the Special Issue Genetically Modified Food)
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. View Full-Text
Keywords: food enzymes; genetically modified micro-organisms; European regulations; safety control food enzymes; genetically modified micro-organisms; European regulations; safety control
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MDPI and ACS Style

Deckers, M.; Deforce, D.; Fraiture, M.-A.; Roosens, N.H.C. Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview. Foods 2020, 9, 326. https://doi.org/10.3390/foods9030326

AMA Style

Deckers M, Deforce D, Fraiture M-A, Roosens NHC. Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview. Foods. 2020; 9(3):326. https://doi.org/10.3390/foods9030326

Chicago/Turabian Style

Deckers, Marie, Dieter Deforce, Marie-Alice Fraiture, and Nancy H.C. Roosens. 2020. "Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview" Foods 9, no. 3: 326. https://doi.org/10.3390/foods9030326

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