Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods

Horizontal gene transfer (HGT) has contributed significantly to the adaptability of bacteria, yeast and mold in fermented foods, whose evidence has been found in several fermented foods. Although not every HGT has biological significance, it plays an important role in improving the quality of fermen...

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Published inCritical reviews in food science and nutrition Vol. 63; no. 5; pp. 569 - 584
Main Authors Wang, Ruhong, Wu, Junrui, Jiang, Nan, Lin, Hao, An, Feiyu, Wu, Chen, Yue, Xiqing, Shi, Haisu, Wu, Rina
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 17.02.2023
Taylor & Francis Ltd
Subjects
Adaptability
adaptive innovation
Bacteria - genetics
Domestication
Evolution
Evolution & development
Fermentation
Fermented food
Fermented Foods
Food
Food quality
Gene transfer
Gene Transfer, Horizontal
Horizontal gene transfer
Horizontal transfer
Industrial production
Innovations
microbial diversity
Microorganisms
Starters
Yeasts
fermented foods
adaptive innovation
microbial diversity
Horizontal gene transfer
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Summary:Horizontal gene transfer (HGT) has contributed significantly to the adaptability of bacteria, yeast and mold in fermented foods, whose evidence has been found in several fermented foods. Although not every HGT has biological significance, it plays an important role in improving the quality of fermented foods. In this review, how HGT facilitated microbial domestication and adaptive evolution in fermented foods was discussed. HGT can assist in the industrial innovation of fermented foods, and this adaptive evolution strategy can improve the quality of fermented foods. Additionally, the mechanism underlying HGT in fermented foods were analyzed. Furthermore, the critical bottlenecks involved in optimizing HGT during the production of fermented foods and strategies for optimizing HGT were proposed. Finally, the prospect of HGT for promoting the industrial innovation of fermented foods was highlighted. The comprehensive report on HGT in fermented foods provides a new trend for domesticating preferable starters for food fermentation, thus optimizing the quality and improving the industrial production of fermented foods.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2022.2081127