Biotechnology. Modified organisms for application in the environment. Guidance for the sampling strategies for deliberate releases of genetically modified micro-organisms, including viruses

2015 ◽  
Keyword(s):  
Genetically Modified ◽  
Sampling Strategies ◽  
Micro Organisms

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

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 326 ◽  
Author(s):  
Marie Deckers ◽  
Dieter Deforce ◽  
Marie-Alice Fraiture ◽  
Nancy H.C. Roosens
Keyword(s):  
Genetically Modified ◽  
European Market ◽  
Production Yield ◽  
Detection Methods ◽  
Recombinant Enzymes ◽  
Fermentation Products ◽  
European Regulations ◽  
Micro Organisms ◽  
And Control

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.

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