Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

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 t...

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Detalles Bibliográficos
Autores principales: Cui, Yanhua, Hu, Tong, Qu, Xiaojun, Zhang, Lanwei, Ding, Zhongqing, Dong, Aijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4490491/
https://www.ncbi.nlm.nih.gov/pubmed/26068451
http://dx.doi.org/10.3390/ijms160613172
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author Cui, Yanhua
Hu, Tong
Qu, Xiaojun
Zhang, Lanwei
Ding, Zhongqing
Dong, Aijun
author_facet Cui, Yanhua
Hu, Tong
Qu, Xiaojun
Zhang, Lanwei
Ding, Zhongqing
Dong, Aijun
author_sort Cui, Yanhua
collection PubMed
description 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.
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spelling pubmed-44904912015-07-07 Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments Cui, Yanhua Hu, Tong Qu, Xiaojun Zhang, Lanwei Ding, Zhongqing Dong, Aijun Int J Mol Sci Review 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. MDPI 2015-06-10 /pmc/articles/PMC4490491/ /pubmed/26068451 http://dx.doi.org/10.3390/ijms160613172 Text en © 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Cui, Yanhua
Hu, Tong
Qu, Xiaojun
Zhang, Lanwei
Ding, Zhongqing
Dong, Aijun
Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title_full Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title_fullStr Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title_full_unstemmed Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title_short Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
title_sort plasmids from food lactic acid bacteria: diversity, similarity, and new developments
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4490491/
https://www.ncbi.nlm.nih.gov/pubmed/26068451
http://dx.doi.org/10.3390/ijms160613172
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