Research progress of CRISPR/Cas technology in lactic acid bacteria

  • FANG Sichang ,
  • SONG Xin ,
  • XUE Yuling ,
  • WANG Shijie
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  • 1(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
    2(College of Medical Instruments and Food,University of Shanghai for Science and Technology, Shanghai 200093,China)
    3(Shijiazhuang Junlebao Dairy Co. Ltd., Shijiazhuang 050221,China)

Received date: 2021-09-07

  Revised date: 2021-11-06

  Online published: 2022-06-23

Abstract

Lactic acid bacteria is an important starter for food fermentation. Its traditional genetic operation technology is homologous recombination, which lays the foundation for subsequent gene editing, but it also has the disadvantages of cumbersome operation and low efficiency. Clustered regular interspaced short palindromic repeats (CRISPR) and its related proteins (CRISPR associated, Cas) have promoted the development of lactic acid bacteria gene editing with their high efficiency and convenience. This review introduces the principle and classification of CRISPR, and focuses on the application of CRISPR operating system in lactic acid bacteria.

Cite this article

FANG Sichang , SONG Xin , XUE Yuling , WANG Shijie . Research progress of CRISPR/Cas technology in lactic acid bacteria[J]. Food and Fermentation Industries, 2022 , 48(11) : 317 -323 . DOI: 10.13995/j.cnki.11-1802/ts.029244

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