Biotechnological and food synthetic biology potential of platform strain: Bacillus licheniformis

Hehe He; Qianqian Yu; Zhongyang Ding; Liang Zhang; Guiyang Shi; Youran Li

doi:10.1016/j.synbio.2023.03.008

Biotechnological and food synthetic biology potential of platform strain: Bacillus licheniformis

Synth Syst Biotechnol. 2023 Mar 30;8(2):281-291. doi: 10.1016/j.synbio.2023.03.008. eCollection 2023 Jun.

Authors

Hehe He^{1

2

3}, Qianqian Yu⁴, Zhongyang Ding^{1

2

3}, Liang Zhang^{1

2

3}, Guiyang Shi^{1

2

3}, Youran Li^{1

2

3}

Affiliations

¹ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.
² National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.
³ Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.
⁴ School of Pharmaceutical Sciences, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.

Abstract

Bacillus licheniformis is one of the most characteristic Gram-positive bacteria. Its unique genetic background and safety characteristics make it have important biologic applications in the food industry, including, the biosynthesis of high value-added bioproducts, probiotic functions, biological treatment of wastes derived from food production, etc. In this review, these recent advances are summarized and presented systematically for the first time. In addition, we highlight synthetic biology strategies as a potential driver of developing this strain for wider and more efficient application in the food industry. Finally, we present the current challenges faced and provide our unique perspective on relevant future research directions. In summary, this review will provide an illuminating and comprehensive perspective that will allow an in-depth understanding of B. licheniformis and promote its more effective development in the food industry.

Keywords: Bacillus licheniformis; Biomanufacturing; Biotechnology; Food industry; Synthetic biology.

Publication types

Review