Plasmids from food lactic acid bacteria: Diversity, similarity, and new developments

Yanhua Cui; Tong Hu; Xiaojun Qu; Lanwei Zhang; Zhongqing Ding; Aijun Dong

doi:10.3390/ijms160613172

Plasmids from food lactic acid bacteria: Diversity, similarity, and new developments

Yanhua Cui^*
, Tong Hu
, Xiaojun Qu
, Lanwei Zhang
, Zhongqing Ding
, Aijun Dong

^*Corresponding author for this work

Faculty of Life Sciences and Medicine

Harbin Institute of Technology
Heilongjiang Academy of Sciences

Research output: Contribution to journal › Review article › peer-review

58 Scopus citations

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.

Original language	English
Pages (from-to)	13172-13202
Number of pages	31
Journal	International Journal of Molecular Sciences
Volume	16
Issue number	6
DOIs	https://doi.org/10.3390/ijms160613172
State	Published - 10 Jun 2015

Keywords

Diversity
Fermentation
Lactic acid bacteria
Plasmid
Probiotics

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10.3390/ijms160613172

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title = "Plasmids from food lactic acid bacteria: Diversity, similarity, and new developments",

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.",

keywords = "Diversity, Fermentation, Lactic acid bacteria, Plasmid, Probiotics",

author = "Yanhua Cui and Tong Hu and Xiaojun Qu and Lanwei Zhang and Zhongqing Ding and Aijun Dong",

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T1 - Plasmids from food lactic acid bacteria

T2 - Diversity, similarity, and new developments

AU - Cui, Yanhua

AU - Hu, Tong

AU - Qu, Xiaojun

AU - Zhang, Lanwei

AU - Ding, Zhongqing

AU - Dong, Aijun

PY - 2015/6/10

Y1 - 2015/6/10

N2 - 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.

AB - 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.

KW - Diversity

KW - Fermentation

KW - Lactic acid bacteria

KW - Plasmid

KW - Probiotics

UR - https://www.scopus.com/pages/publications/84931281811

U2 - 10.3390/ijms160613172

DO - 10.3390/ijms160613172

M3 - 文献综述

C2 - 26068451

AN - SCOPUS:84931281811

SN - 1661-6596

VL - 16

SP - 13172

EP - 13202

JO - International Journal of Molecular Sciences

JF - International Journal of Molecular Sciences

IS - 6

ER -

Plasmids from food lactic acid bacteria: Diversity, similarity, and new developments

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Keywords

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