乳酸菌的基因组编辑技术研究进展

乳球菌(Lactococcussp.)和乳杆菌(Lactobacillussp.)是工业上常用的乳酸菌(lacticacid bacteria,LAB)，长期应用于食品和饮料的发酵。近年来，随着分子操作及遗传改造技术的不断完善，推动了乳球菌和乳杆菌的基础和应用研究，其作为功能菌株和工业微生物细胞工厂的重要潜能也不断突显出来。本文综述了工业常用乳酸菌的基因组编辑技术研究进展，着重介绍了基于整合质粒的敲除、敲入，基于基因组重组工程的精细修饰和敲除、敲入，以及基于成簇的规律性间隔的短回文重复序列及其相关蛋白9[(clusteredregularlyinterspacedshortpalindromicrepeats(CRISPR)/CRISPR-associated nuclease9 (Cas9), CRISPR/Cas9]系统的基因组编辑技术。

Genome editing technology of lactic acid bacteria

Lactococcus sp. and Lactobacillus sp. are lactic acid bacteria commonly used in industry and have long been used in food and beverage fermentation. In recent years, with the continuous improvement of molecular manipulation and genetic modification techniques, the basic research and application of Lactococcus and Lactobacillus have been promoted, and their important potential as functional strains as well as industrial microbial cell factories has been highlighted. In this paper, the research progress of genome editing technology of lactic acid bacteria commonly used in industry was reviewed, and the knockout knock-in based on integrative plasmid, fine modification and knockout knock-in based on genome recombination engineering, and gene editing of CRIPSR/Cas9 system based on clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated nuclease9 (Cas9) were emphatically introduced.