Summary
This narrative review examines the transformation of lactic acid bacteria (LAB) fermentation from conventional large-scale production to precision biomanufacturing for functional foods. The authors integrate synthetic biology (CRISPR-Cas), multi-omics, and AI/machine learning to enable rational design of LAB strains for biosynthesis of nutraceuticals and live biotherapeutic products, including examples of GLP-1 expression for diabetes applications. The review positions LAB as cellular biofactories supporting a circular bioeconomy through valorisation of agri-food by-products.
Regional applicability
The review is methodology- and technology-focused rather than geographically contextual, so its applicability to United Kingdom conditions depends on the regulatory framework for Live Biotherapeutic Products and genetically modified microorganisms in food. UK food businesses and biotechnology developers may benefit from this overview of precision fermentation approaches, though regulatory compliance and consumer acceptance of CRISPR-edited LAB remain context-specific challenges.
Key measures
Metabolic engineering outcomes; biosynthesis capacity for Nicotinamide Mononucleotide, N-acetylglucosamine, and therapeutic peptides (GLP-1); strain robustness; agri-food by-product valorization
Outcomes reported
The review demonstrates that precision biomanufacturing using LAB with CRISPR-Cas editing, multi-omics analysis, and AI/ML enables rational strain design for nutraceutical biosynthesis and live biotherapeutic products. Applications include metabolic engineering of LAB to produce high-value compounds such as Nicotinamide Mononucleotide and N-acetylglucosamine, and expression of human therapeutic peptides including GLP-1.
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