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Natural sweetening of food products by engineering Lactococcus lactis for glucose production

Paper ID Volume ID Publish Year Pages File Format Full-Text
31980 44864 2006 9 PDF Available
Title
Natural sweetening of food products by engineering Lactococcus lactis for glucose production
Abstract

We show that sweetening of food products by natural fermentation can be achieved by a combined metabolic engineering and transcriptome analysis approach. A Lactococcus lactis ssp. cremoris strain was constructed in which glucose metabolism was completely disrupted by deletion of the genes coding for glucokinase (glk), EIIman/glc (ptnABCD), and the newly discovered glucose-PTS EIIcel (ptcBAC). After introducing the lactose metabolic genes, the deletion strain could solely ferment the galactose moiety of lactose, while the glucose moiety accumulated extracellularly. Additionally, less lactose remained in the medium after fermentation. The resulting strain can be used for in situ production of glucose, circumventing the need to add sweeteners as additional ingredients to dairy products. Moreover, the enhanced removal of lactose achieved by this strain could be very useful in the manufacture of products for lactose intolerant individuals.

Keywords
Lactococcus lactis; Glucose; Lactose; Natural sweetening
First Page Preview
Natural sweetening of food products by engineering Lactococcus lactis for glucose production
Publisher
Database: Elsevier - ScienceDirect
Journal: Metabolic Engineering - Volume 8, Issue 5, September 2006, Pages 456–464
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering