Controlled overproduction of proteins by lactic acid bacteria.

O.P. Kuipers, P.G.G.A. de Ruyter, M. Kleerebezem, W.M. de Vos

Research output: Contribution to journalArticleAcademicpeer-review

164 Citations (Scopus)


Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the regulated overproduction of any desirable protein by lactic acid bacteria. Some systems benefit from the fact that the expression vectors, marker genes and inducing factors can be used directly in food applications since they are all derived from food-grade lactic acid bacteria. These systems have also been employed for the development of autolytic bacteria, suitable for various industrial applications.
Original languageEnglish
Pages (from-to)135-140
JournalTrends in Biotechnology
Publication statusPublished - 1997


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