Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New DevelopmentsReportar como inadecuado




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1

School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China

2

Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China





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Academic Editor: Mark Richter

Abstract 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. View Full-Text

Keywords: lactic acid bacteria; plasmid; diversity; fermentation; probiotics lactic acid bacteria; plasmid; diversity; fermentation; probiotics





Autor: Yanhua Cui 1,* , Tong Hu 1, Xiaojun Qu 2, Lanwei Zhang 1, Zhongqing Ding 1 and Aijun Dong 1

Fuente: http://mdpi.com/



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