The genomics of lactic acid bacteria

被引：126
作者：
Pfeiler, Erika A. [1 ,3 ]
Klaenhammer, Todd R. [1 ,2 ,3 ]
机构：
[1] N Carolina State Univ, Genom Sci Grad Program, Raleigh, NC 27695 USA
[2] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA
[3] N Carolina State Univ, SE Dairy Foods Res Ctr, Raleigh, NC 27695 USA
来源：
TRENDS IN MICROBIOLOGY | 2007年 / 15卷 / 12期
关键词：
LACTOBACILLUS-ACIDOPHILUS NCFM; 2-COMPONENT REGULATORY SYSTEM; LACTOCOCCUS-LACTIS; STREPTOCOCCUS-THERMOPHILUS; MICROARRAY ANALYSIS; FUNCTIONAL-ANALYSIS; JOHNSONII NCC-533; SALIVARIUS UCC118; FLAVOR FORMATION; OENOCOCCUS-OENI;
D O I：
10.1016/j.tim.2007.09.010
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria. These organisms are used in a variety of ways, including food production, health improvement and production of macromolecules, enzymes and metabolites. The genome sequencing of 20 LAB provides an expanded view of their genetic and metabolic capacities and enables researchers to perform functional and comparative genomic studies. This review highlights some of the findings from these analyses in the context of the numerous roles the LAB play.
引用
收藏
页码：546 / 553
页数：8
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