Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

International Journal of Molecular Sciences

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

【 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.