سامانه همایش های دانشگاه جیرفت

صفحه اصلی / سومین همایش بین المللی و چهارمین همایش ملی کشاورزی، محیط زیست و امنیت غذایی

Enhancing Microbial Efficiency through Genetic Modifications for Applications in the Food Industry

نویسندگان :

Hosein Samadieh¹ Majid Talebi² Badraldin Ebrahim Sayed Tabatabaei³ Jahangir Khajehali⁴ Mahin Samadieh⁵

1- دانشگاه صنعتی اصفهان 2- دانشگاه صنعتی اصفهان 3- دانشگاه صنعتی اصفهان 4- دانشگاه صنعتی اصفهان 5- دانشگاه صنعتی اصفهان

کلمات کلیدی :

Genetically Modified Microbes،Fermentation،CRISPR-Cas9،Synthetic Biology،Food Biotechnology

چکیده :

Microorganisms play a crucial role in the food industry, contributing to production, preservation, and safety. Genetic modifications have revolutionized microbial applications, enhancing their efficiency for improved fermentation, food safety, and bioactive compound production. This review explores key genetic engineering techniques such as CRISPR-Cas9, recombinant DNA technology, synthetic biology, and directed evolution, highlighting their transformative impact on food biotechnology. Genetically modified microbes (GMMs) have been instrumental in optimizing fermentation processes, enzyme production, probiotic development, natural flavor and color biosynthesis, and food preservation. Advances in microbial genetic engineering have led to increased productivity, sustainability, and cost-efficiency while reducing environmental impact. Enhanced microbial strains enable faster fermentation, greater stress tolerance, and improved yield of essential food compounds. However, challenges remain, including ethical considerations, regulatory hurdles, and consumer acceptance of genetically engineered food products. This paper comprehensively reviews the latest advancements in microbial genetic modifications and their applications in the food industry, emphasizing their potential to address global food security and sustainability. By leveraging these innovations, the food industry can improve efficiency, enhance nutritional value, and ensure safer food production.