Genetically modified microorganisms (GMOs)

  Lactic acid bacteria (LAB)

            Genetic manipulation of LAB is achieved either by the inactivation of a gene or by the expression/ over expression of a gene. For e.g., using plasmid technology, new strains of lactobacillus spp. have been produced to provide improved starter cultures for cheese production .GM lactic acid bacteria have also been used in meat and sausage fermentation. 

Enzymes

 

1. Chymosin enzyme used in cheese manufacture.

2. L-amylase used for eliminating starch from fruit juice.

3. Invertase hydrolysing sucrose to glucose and fructose and used for sugar removal.

4. Lactase used in starter cultures in dairy products.

5. Glucose isomerase used for the production of corn syrup.

6. Cellulases and hemicellulases used in tenderising the outer shell of oilseeds, fruits and vegetables etc.

7. Proteases such as papain used for tenderising meat    

  Yeast

1. Yeast has applications in brewing, baking and in the production of fermented foods such as Soya sauce.

2. The yeast Saccharomyces cerevisiae var. diastaticus, whilst not itself suitable for use in brewing, produces an amylase capable of hydrolysing starch residues which normally remain in the brew.

3. The transgenic yeast can be used to produce a high alcohol premium product or, alternatively, a greater volume of low calorie ‘lite’ beer (Sharma, A. et.al 2009).