Literature DB >> 34147119

Genetic tools for the development of recombinant lactic acid bacteria.

Jiapeng Wu1, Yongping Xin1, Jian Kong2, Tingting Guo3.   

Abstract

Lactic acid bacteria (LAB) are a phylogenetically diverse group with the ability to convert soluble carbohydrates into lactic acid. Many LAB have a long history of safe use in fermented foods and are recognized as food-grade microorganisms. LAB are also natural inhabitants of the human intestinal tract and have beneficial effects on health. Considering these properties, LAB have potential applications as biotherapeutic vehicles to delivery cytokines, antigens and other medicinal molecules. In this review, we summarize the development of, and advances in, genome manipulation techniques for engineering LAB and the expected future development of such genetic tools. These methods are crucial for us to maximize the value of LAB. We also discuss applications of the genome-editing tools in enhancing probiotic characteristics and therapeutic functionalities of LAB.

Entities:  

Keywords:  Food-grade microorganisms; Genome-editing tools; Lactic acid bacteria; Probiotic characteristics; Therapeutic functionalities

Year:  2021        PMID: 34147119     DOI: 10.1186/s12934-021-01607-1

Source DB:  PubMed          Journal:  Microb Cell Fact        ISSN: 1475-2859            Impact factor:   5.328


  65 in total

1.  Joseph Lister: first use of a bacterium as a 'model organism' to illustrate the cause of infectious disease of humans.

Authors:  Melvin Santer
Journal:  Notes Rec R Soc Lond       Date:  2010-03-20       Impact factor: 0.826

2.  Natural DNA Transformation Is Functional in Lactococcus lactis subsp. cremoris KW2.

Authors:  Blandine David; Amandine Radziejwoski; Frédéric Toussaint; Laetitia Fontaine; Marie Henry de Frahan; Cédric Patout; Sabine van Dillen; Patrick Boyaval; Philippe Horvath; Christophe Fremaux; Pascal Hols
Journal:  Appl Environ Microbiol       Date:  2017-08-01       Impact factor: 4.792

3.  Natural genetic transformation: A novel tool for efficient genetic engineering of the dairy bacterium Streptococcus thermophilus.

Authors:  Trinelise Blomqvist; Hilde Steinmoen; Leiv Sigve Håvarstein
Journal:  Appl Environ Microbiol       Date:  2006-10       Impact factor: 4.792

4.  ClpC acts as a negative regulator of competence in Streptococcus thermophilus.

Authors:  Truls Johan Biørnstad; Leiv Sigve Håvarstein
Journal:  Microbiology (Reading)       Date:  2011-03-24       Impact factor: 2.777

Review 5.  Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends.

Authors:  Xavier Lecomte; Valérie Gagnaire; Sylvie Lortal; Annie Dary; Magali Genay
Journal:  Food Microbiol       Date:  2015-05-19       Impact factor: 5.516

6.  Spatiotemporal Analysis of DNA Integration during Natural Transformation Reveals a Mode of Nongenetic Inheritance in Bacteria.

Authors:  Ankur B Dalia; Triana N Dalia
Journal:  Cell       Date:  2019-12-12       Impact factor: 41.582

7.  The fast milk acidifying phenotype of Streptococcus thermophilus can be acquired by natural transformation of the genomic island encoding the cell-envelope proteinase PrtS.

Authors:  Damien Dandoy; Christophe Fremaux; Marie Henry de Frahan; Philippe Horvath; Patrick Boyaval; Pascal Hols; Laetitia Fontaine
Journal:  Microb Cell Fact       Date:  2011-08-30       Impact factor: 5.328

Review 8.  Lactobacillus plantarum WCFS1 and its host interaction: a dozen years after the genome.

Authors:  Maurits van den Nieuwboer; Saskia van Hemert; Eric Claassen; Willem M de Vos
Journal:  Microb Biotechnol       Date:  2016-05-27       Impact factor: 5.813

Review 9.  Development of vaccine delivery vehicles based on lactic acid bacteria.

Authors:  Shirin Tarahomjoo
Journal:  Mol Biotechnol       Date:  2012-06       Impact factor: 2.695

Review 10.  Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry.

Authors:  Eva M Selhub; Alan C Logan; Alison C Bested
Journal:  J Physiol Anthropol       Date:  2014-01-15       Impact factor: 2.867

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  1 in total

Review 1.  Fermentative Lactic Acid Production From Lignocellulosic Feedstocks: From Source to Purified Product.

Authors:  Dragomir Yankov
Journal:  Front Chem       Date:  2022-03-04       Impact factor: 5.221

  1 in total

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