Safety assessment of dairy microorganisms:: Streptococcus thermophilus
Safety assessment of dairy microorganisms:: Streptococcus thermophilus
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DOI：
10.1016/j.ijfoodmicro.2007.08.014
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发表时间：
2008-09-01
影响因子：
5.4
通讯作者：
Delorme, Christine
中科院分区：
文献类型：
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作者：
Delorme, Christine
嗜热链球菌是酸奶和奶酪生产中使用的主要乳制品发酵剂。在链球菌属中，S.嗜热菌（thermophilus）是寄生性和条件致病菌中唯一的食物种类。比较基因组学表明，该物种最近通过功能丧失和水平基因转移事件的结合而出现和进化。在S.嗜热菌起源于其他乳制品物种，可能有助于其适应牛奶环境。(C)2007 Elsevier B.V.保留所有权利。
Streptococcus thermophilus is a major dairy starter used in yogurt and cheese production. In Streptococcus genus, S. thermophilus;, is the only one food species among commensal and opportunistic pathogen species. Comparative genomics suggest that this species recently emerged and evolved by combination of loss-of-function and horizontal gene transfer events. These gene transfer events detected in S. thermophilus have originated from other dairy species and might contribute to its adaptation to the milk environment. (C) 2007 Elsevier B.V. All rights reserved.