Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments.
Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments.
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食品乳酸菌质粒：多样性、相似性和新进展
DOI：
10.3390/ijms160613172
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发表时间：
2015-06-10
影响因子：
5.6
通讯作者：
Dong A
中科院分区：
文献类型：
--
作者：
Cui Y;Hu T;Qu X;Zhang L;Ding Z;Dong A
乳酸菌(LAB)中广泛存在着大量存在于不同来源的、可自我复制的染色体外遗传物质，由于其与乳酸菌的许多重要功能以及一些与工业相关的特性密切相关而受到人们的广泛关注。他们对食品级克隆载体的发展很感兴趣。本文综述了乳酸菌质粒领域的新进展，旨在提供可用于未来相关研究的最新信息。
Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research.
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