共查询到20条相似文献,搜索用时 0 毫秒
1.
乳酸菌食品级基因表达系统 总被引:13,自引:0,他引:13
酸菌是一类重要工业菌株。最近,乳酸菌遗传学和分子生物学的研究取得长足进步,导致发展了乳酸菌食品级基因表达系统。通过介绍乳酸菌食品级基因表达系统的基本要求、食品级选择性标记、食品级诱导物及该系统的研究进展,展示了乳酸菌食品级基因表达系统的建立对研究乳酸菌的基因表达调控和它的深层次的开发利用所具有的重要意义。 相似文献
2.
食品级乳酸菌表达系统研究进展 总被引:2,自引:0,他引:2
乳酸菌表达系统是近几年发展起来的食品级高效表达系统。乳酸菌具有益生菌特征,因此该表达系统与其他细菌表达系统相比有很多优点。介绍了糖诱导表达系统、噬菌体Φ31爆发式诱导的表达系统、乳链球菌素调控表达系统、温控表达系统等的研究进展,以及这些系统的应用前景。 相似文献
3.
4.
Lactic acid bacteria (LAB) is mainly used in food fermentation. In addition, LAB fermentation technology has been studied in the development of industrial food additives, nutrients, or enzymes used in food processing. In the field of red biotechnology, LAB is approved and is generally recognized as a safe organism and is considered safe for biotherapeutic treatments. Recent clinical trials have demonstrated the medicinal value of therapeutic recombinant LAB and the suitability of innate mechanisms of secretion and anchoring for therapeutic applications such as antibody or vaccine production. However, the gram‐positive phenotypic trait of LAB creates challenges for genetic modifications when compared to other conventional workhorse bacteria, resulting in exclusive developments of genetic tools for engineering LAB. In this review, several distinct approaches in gene expression for engineering LAB are discussed. 相似文献
5.
6.
应用于乳酸菌的非抗生素抗性选择标记系统 总被引:3,自引:0,他引:3
乳酸菌是一类重要的安全型微生物,在免疫载体疫苗开发及食品菌株改良等医疗、食品领域均有广泛的应用.非抗生素抗性选择标记是乳酸菌基因工程菌株构建中必不可少的关键组成部分,也是目前乳酸菌研究的前沿和热点.根据筛选时质粒和受体菌之间的表型关系及特征,主要分为显性选择标记、互补型选择标记、显性/互补型选择标记、双质粒选择标记4大类.其中显性选择标记中的细菌素抗性/免疫性选择标记及互补型选择标记中的糖类选择标记均有较大的发展潜力及应用空间;双质粒选择标记系统构建的筛选过程新颖独特,为整个选择标记系统的发展开辟了新的途径及思路. 相似文献
7.
8.
9.
Medine Gulluce Tugba Bal Hakan Ozkan Ahmet Adiguzel Fikrettin Sahin Derya Yanmis 《Geomicrobiology journal》2014,31(5):445-451
In this study, the bacteria having ore enrichment potential were isolated from three different magnesite quarries located in Erzurum-Askale borderlines. The obtained isolates were identified and characterized according to the conventional (morphological, physiological and biochemical tests) and molecular techniques (fatty acid methyl ester profiles (FAME), BOX PCR and 16S rDNA). According to sequence analysis, they were determined as Exiguobacterium aurantiacum (4), Exiguobacterium sibiricum (2), Bacillus sp. (2), Staphylococcus epidermidis (2), Staphylococcus haemolyticus (1), Shewanella baltica (1) and Klebsiella oxytoca (1), respectively. 相似文献
10.
目前乳酸菌的防治糖尿病功效已得到广泛认可.本文综述国内外关于乳酸菌应用于临床糖尿病治疗的研究进展,对乳酸菌可能的降血糖作用机理及物质基础进行了分析总结,并对目前存在的安全性问题和今后研究方向进行探讨,希望为糖尿病防治提供新的思路,为开发新型降糖药物提供一定的理论依据. 相似文献
11.
12.
乳酸菌是发酵糖类物质的主要终产物为乳酸的细菌总称。常见的乳酸菌包括乳杆菌属(Lactobacillus)、片球菌属(Pediococcus)、明串珠菌属(Leuconostoc)、乳球菌属(Lactococcus)、链球菌属(Streptococcus)和双歧杆菌属(Bifdobacterium)等少数属的种类。许多乳酸菌属于人和动物胃肠道、泌尿生殖道、母乳、口腔等的正常菌群,能产生多种生物活性物质,具有调节肠道菌群平衡、增强机体免疫力、促进机体生长等益生功能,因而乳酸菌具有重要的应用价值。文本综述了乳酸菌在畜禽养殖饲料添加剂、青贮饲料发酵、水产养殖及植物病害防治等领域的应用研究进展,尤其在“饲料禁抗、养殖减抗、产品无抗”的养殖背景下,乳酸菌制剂是替代抗生素的最佳选择。同时也总结了乳酸菌在奶制品、肉制品加工以及植物基饮料、低糖食品和饮料发酵等方面的开发潜力,展望了乳酸菌研究与应用的发展趋势。 相似文献
13.
14.
Lactic acid bacteria (LAB) are Gram positive bacteria, widely distributed in nature, and industrially important as they are used in a variety of industrial food fermentations. The use of genetic engineering techniques is an effective means of enhancing the industrial applicability of LAB. However, when using genetic engineering technology, safety becomes an essential factor for the application of improved LAB to the food industry. Cloning and expression systems should be derived preferably from LAB cryptic plasmids that generally encode genes for which functions can be proposed, but no phenotypes can be observed. However, some plasmid-encoded functions have been discovered in cryptic plasmids originating from Lactobacillus, Streptococcus thermophilus, and Pediococcus spp. and can be used as selective marker systems in vector construction. This article presents information concerning LAB cryptic plasmids, and their structures, functions, and applications. A total of 134 cryptic plasmids collated are discussed. 相似文献
15.
《Bioscience, biotechnology, and biochemistry》2013,77(11):2061-2067
Hypoallergenic wheat products in the form of pasta-like noodles and bread were fabricated. Wheat flour was added with a 0.6-fold weight of water dissolving collagenase to obtain hypoallergenic flour batter. Methods for producing hypoallergenic pasta-like noodles and bread from the batter were designed. In the noodle making, the batter was mixed with an oligosaccharide with a mild sweetness, a surfactant, and salt, and the mixture was extruded under heating. Both retorting and refrigerating processes were applied to the noodles. In the bread making a mixture of the batter, glucose, citric acid, sodium hydrogen carbonate and salt was baked at 180°C. The addition of glucose contributed to generation of faborable flavor and color. 相似文献
16.
一组鸡源乳酸菌产乳酸及其耐受特性研究* 总被引:3,自引:0,他引:3
研究了12株(K9、D17、C1、C12、D11、D14、C2、D9、K6、C21、D1和D7)分离自肉鸡肠道的乳酸菌的产乳酸能力及其中3株产酸能力强的菌株的耐受特性。12株乳酸菌产乳酸结果表明:12h内,K6产乳酸速度最快,其次为K9和C1,24h时,D17乳酸浓度最高,48h时C1终乳酸浓度最高。K9、D17和C1的耐受试验结果表明:C1菌株耐酸能力最强,pH2时,C1菌株培养3h后还能检测到活菌,D17和K9菌株培养1h后就已经检测不到活菌。在胆盐浓度0.08%-0.40%范围内,C1、D17和K9均有一定的耐受能力,随着胆盐浓度的升高,C1、D17和K9的存活数呈现缓慢的下降趋势。3株菌中D17耐热能力最强,经80%处理后仍有10^4.9/mL存活数,而K9和C1已检测不到活菌;C1对热最敏感,65℃处理后存活数由10^8/mL降为10^3/mL。 相似文献
17.
猪源乳酸菌产乳酸及其抑菌特性研究 总被引:13,自引:0,他引:13
研究了5株(L1、12、L3、L5和L7)分离自仔猪肠道的乳酸菌的产乳酸能力及抑菌特性。结果表明:L5菌株产乳酸的速度最快,培养液中乳酸含量最高,L5菌株培养液pH值的下降速度最快,终末pH值最低,而L1菌株产乳酸的速度最慢,培养液乳酸含量最低。5株乳酸菌对大肠杆菌K88、K99、987P、O141和大肠杆菌E1及金黄色葡萄球菌均有不同程度的抑制作用;排除酸的影响后仍有22%~53%抑菌效果;经热处理后保持有92%以上的抑菌效果;蛋白酶处理后保持85%以上的抑菌效果。 相似文献
18.
Recent research in the area of importance of microbes has revealed the immense industrial potential of exopolysaccharides
and their derivative oligosaccharides from lactic acid bacteria. However, due to lack of adequate technological knowledge,
the exopolysaccharides have remained largely under exploited. In the present review, the enormous potentials of different
types of exopolysaccharides from lactic acid bacteria are described. This also summarizes the recent advances in the applications
of exopolysaccharides, certain problems associated with their commercial production and the remedies. 相似文献
19.
《Bioscience, biotechnology, and biochemistry》2013,77(5):1016-1018
In this study, we attempted to establish a novel method of screening anti-allergic lactic acid bacteria (LAB). We cloned the human histidine decarboxylase (HDC) promoter into the promoter-less pPhi-Yellow-RPL-dest1 vector and established KU812F cells transduced with this vector (pHDCp-Phi-Yellow/KU812F). After adding LAB to these cells, the change in fluorescence intensity was monitored by flow cytometry. After screening, we identified several LAB strains that downregulated HDC promoter activity. Functional analysis of these LAB strains indicated that two LAB strains inhibited histamine release from KU812F cells, indicating that this assay system can be used to screen for anti-allergic LAB in a high-throughput manner. 相似文献
20.
AIMS: The detection and isolation of lactic acid bacteria by enrichment methods from wine grapes cultivated in vineyards located in New South Wales, Australia. METHODS AND RESULTS: Enrichment cultures in de Man, Rogosa and Sharpe (MRS) broth, MRS + ethanol (5%), MRS broth supplemented with 15% (v/v) tomato juice (MRST), pH 5.5 and 3.5 and autoenrichment in grape juice homogenate were used to detect lactic acid bacteria on wine grapes. Bacteria were isolated from enrichment cultures by plating onto MRS and MRST agar and identified by 16S rDNA sequence analysis and phenotypical methods. A molecular method, PCR-denaturing gradient gel electrophoresis (DGGE) was also used to examine the bacteria that developed in enrichment cultures. Species of Lactobacillus, Enterococcus, Lactococcus and Weissella were detected in enrichments by plating and PCR-DGGE. Other bacteria (Sporolactobacillus, Asaia, Bacillus ssp.) were also found in some enrichment cultures. The principal malolactic bacterium, Oenococcus oeni, was not isolated. CONCLUSIONS: The incidence and populations of lactic acid bacteria on wine grapes were very low. Damaged grape berries showed a greater presence of these bacteria than undamaged berries. The diversity of bacterial species isolated from the grapes was greater than those previously reported and represented both lactic acid bacteria and nonlactic acid bacteria. Some of these bacteria (i.e. Lactobacillus lindneri, Lactobacillus kunkeei) could be detrimental to wine production. Oenococcus oeni was not found on grapes, but its recovery could be obscured by overgrowth from other species. SIGNIFICANCE AND IMPACT OF THE STUDY: Lactic acid bacteria are significant in wine production because they conduct the malolactic fermentation and cause stuck or sluggish alcoholic fermentation and wine spoilage. This study investigates wine grapes as a potential source of these bacteria. 相似文献