BARRIERS TO APPLICATION OF GENETICALLY-MODIFIED LACTIC-ACID BACTERIA

To increase the acceptability of food products containing genetically modified microorganisms it is necessary to provide in an early stage t o the consumers that the product is safe and that the product provide a clear benefit to the consumer. To comply with the first requirement a systematic approach to analyze the probability that genetically modi fied lactic acid bacteria will transform other inhabitants of the gast ro- intestinal (G/I) tract or that these lactic acid bacteria will pic k up genetic information of these inhabitants has been proposed and wo rked out to some degree. From this analysis it is clear that reliable data are still missing to carry out complete risk assessment. However, on the basis of present knowledge, lactic acid bacteria containing co njugative plasmids should be avoided. Various studies show that consum ers in developed countries will accept these products when they offer to them health or taste benefits or a better keepability. For the deve loping countries the biggest challenge for scientists is most likely t o make indigenous fermented food products with strongly improved micro biological stability due to broad spectra bacteriocins produced by lac tic acid bacteria. Moreover, these lactic acid bacteria may contribute to health.