Biosafety assessment of the application of genetically modified Lactococcus lactis spp in the production of fermented milk products. Klijn, N., Weerkamp, A., H., & deVos, W., M. Systematic and Applied Microbiology, 18(4):486-492, 1996. abstract bibtex The past decade has shown enormous progress in the understanding of microbial genetics and has resulted in the ability to genetically modify lactic acid bacteria for the production of fermented foods. However, before these genetically modified micro-organisms can be applied in the actual manufacture of fermented foods the biological safety aspects related to their use in fermentations, release into the environment and consumption by animals and humans need to be assessed. Because the direct application of generically modified micro-organisms in food involves the intentional intake of usually high numbers of live microorganisms by the consumer, the biosafety assessment is especially complicated. The assessment of the risk, i.e. the product of hazard and exposure, was started by monitoring the survival and the dissemination of industrial lactococci in products, the environment and the human gastrointestinal tract. The transfer of generic information was evaluated by analysing conjugal transfer in different environments (during fermentation and cheese making). Transfer of pAM beta 1 between environmental isolates belonging to different species of Lactococcus was established, resulting in a better knowledge of the ecological fare of genetic information from lactococci. Based on the low survival in the environment and the regular gene transfer rates it was concluded that consumption of lactococci that are modified by deletion of genetic information or another selfcloning procedure in a fermented milk product, will not influence the potential hazard of the consumption.
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title = {Biosafety assessment of the application of genetically modified Lactococcus lactis spp in the production of fermented milk products},
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year = {1996},
pages = {486-492},
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abstract = {The past decade has shown enormous progress in the understanding of microbial genetics and has resulted in the ability to genetically modify lactic acid bacteria for the production of fermented foods. However, before these genetically modified micro-organisms can be applied in the actual manufacture of fermented foods the biological safety aspects related to their use in fermentations, release into the environment and consumption by animals and humans need to be assessed. Because the direct application of generically modified micro-organisms in food involves the intentional intake of usually high numbers of live microorganisms by the consumer, the biosafety assessment is especially complicated. The assessment of the risk, i.e. the product of hazard and exposure, was started by monitoring the survival and the dissemination of industrial lactococci in products, the environment and the human gastrointestinal tract. The transfer of generic information was evaluated by analysing conjugal transfer in different environments (during fermentation and cheese making). Transfer of pAM beta 1 between environmental isolates belonging to different species of Lactococcus was established, resulting in a better knowledge of the ecological fare of genetic information from lactococci. Based on the low survival in the environment and the regular gene transfer rates it was concluded that consumption of lactococci that are modified by deletion of genetic information or another selfcloning procedure in a fermented milk product, will not influence the potential hazard of the consumption.},
bibtype = {article},
author = {Klijn, N and Weerkamp, A H and deVos, W M},
journal = {Systematic and Applied Microbiology},
number = {4}
}
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Transfer of pAM beta 1 between environmental isolates belonging to different species of Lactococcus was established, resulting in a better knowledge of the ecological fare of genetic information from lactococci. 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