期刊论文详细信息
International Journal of Molecular Sciences
Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
Yanhua Cui2  Tong Hu2  Xiaojun Qu1  Lanwei Zhang2  Zhongqing Ding2  Aijun Dong2 
[1] Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China; E-Mail:;School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; E-Mails:
关键词: lactic acid bacteria;    plasmid;    diversity;    fermentation;    probiotics;   
DOI  :  10.3390/ijms160613172
来源: mdpi
PDF
【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.

【 预 览 】
附件列表
Files Size Format View
RO202003190011201ZK.pdf 834KB PDF download
  文献评价指标  
  下载次数:4次 浏览次数:12次