CRISPR-Cas Technologies and Applications in Food Bacteria

Emily Stout, Todd Klaenhammer, Rodolphe Barrangou

Research output: Contribution to journalReview article

18 Scopus citations

Abstract

Clustered regularly interspaced short palindromic repeats (CRISPRs) and CRISPR-associated (Cas) proteins form adaptive immune systems that occur in many bacteria and most archaea. In addition to protecting bacteria from phages and other invasive mobile genetic elements, CRISPR-Cas molecular machines can be repurposed as tool kits for applications relevant to the food industry. A primary concern of the food industry has long been the proper management of food-related bacteria, with a focus on both enhancing the outcomes of beneficial microorganisms such as starter cultures and probiotics and limiting the presence of detrimental organisms such as pathogens and spoilage microorganisms. This review introduces CRISPR-Cas as a novel set of technologies to manage food bacteria and offers insights into CRISPR-Cas biology. It primarily focuses on the applications of CRISPR-Cas systems and tools in starter cultures and probiotics, encompassing strain-typing, phage resistance, plasmid vaccination, genome editing, and antimicrobial activity.

Original languageEnglish (US)
Pages (from-to)413-437
Number of pages25
JournalAnnual Review of Food Science and Technology
Volume8
DOIs
StatePublished - Feb 28 2017

All Science Journal Classification (ASJC) codes

  • Food Science

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