Abstract
The idea of using probiotics for health benefits in the human body is still biased since there is skepticism and since it is quite a new field of research. However, recent experiments are trying to debate that given the naturality of their consumption and the successful results from in vitro tests in combination with other therapies. Food scientists are eager to take advantage of the known beneficial properties of probiotics by using engineering technologies in order to enhance them. Using CRISPR systems present in lactobacilli aids in strain identification, while offering information on phylogeny and ecological interactions. Also, the use of genetic engineering tools could also allow the use of plasmid vaccines to prevent antibiotic resistance and the development of synthetic probiotics as microbial treatments.
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