Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Food-Grade Expression and Secretion Systems in Lactococcus

  • Jeong, Do-Won (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Hwang, Eun-Sun (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University) ;
  • Lee, Hyong-Joo (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University)
  • Published : 2006.08.30
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Abstract

Lactococcus species are noninvasive and nonpathogenic microorganisms that are widely used in industrial food fermentation and as well-known probiotics. They have been modified by traditional methods and genetic engineering to produce useful food-grade materials. The application of genetically modified lactococci in the food industry requires their genetic elements to be safe and stable from integration with endogenous food microorganisms. In addition, selection for antibiotic-resistance genes should be avoided. Several expression and secretion signals have been developed for the production and secretion of useful proteins in lactococci. Food-grade systems composed of genetic elements from lactic acid bacteria have been developed. Recent developments in this area have focused on food-grade selection markers, stabilization, and integration strategies, as well as approaches for controlled gene expression and secretion of foreign proteins. This paper reviews the expression and secretion signals available in lactococci and the development of food-grade markers, food-grade cloning vectors, and integrative food-grade systems.

Keywords

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