Better microbes for fermented foods : accelerated evolution : a step-change in food fermentation

Notes the need, yet the difficulty in sourcing alternative microbes to the industrial fermentation businesses. Points out that producers are challenged to make foods that are 'natural' and 'healthy' with minimal preservation and additives. Mentions that these properties can be achieved in fermented foods by using a new generation of microbial starter strains. Examples SWEETY culture at Chr. Hansen, which hydrolyses lactose into galactose and glucose in the same way as traditional dairy starters. Illuminates the New Zealand government-sponsored MBIE Endeavour Research Programme called 'Accelerated Evolution: a step-change in food fermentation', which aims to reduce and maintain a new capability for the food sector. Informs that an easy way to change the behaviour of starter bacteria would be to manipulate its metabolic processes by removing, adding or altering key genetic elements. Stresses however, that most of the world is not yet ready for modified organisms (GMOs) in food products. Reports that techniques are being developed to increase the rate of mutagenesis and to rapidly identify desirable phenotypes, which are the physical and metabolic expressions of an organism's genes. Presents a schematic of the entire method of using changes in the genome making it ready for commercial manufacture of novel fermented foods.