APPLICATION OF GENETIC AND GENETIC-ENGINEERING METHODS TO THE PRODUCTION OF FOOD AND FOOD-ADDITIVES

The last decade saw remarkable progress in the quantitative and qualitative improvement of microorganisms applied in the foodstuff industry because methods of genetic engineering were used. Compared to the classic methods of mutagenesis and hybridization, genetic engineering facilitates the changing of genes coding for certain products or certain qualities and their new combination with other genes in either the donor or any other host cell. Success achieved so far in the changing of microorganisms by mutagenesis, hybridization and genetic engineering is explained with some examples. These refer to microorganisms used in the production of enzymes, amino acids, edible organic acids, aromatic and similar products.