乳酸菌食品级质粒及应用的研究进展.PDFVIP

※专题论述 食品科学 2017, Vol.38, No.13 269 乳酸菌食品级质粒及应用的研究进展 王 瑶，韦云路，李平兰* （北京食品营养与人类健康高精尖创新中心，中国农业大学食品科学与营养工程学院，北京 100083 ） 摘  要：乳酸菌是食品发酵工业中重要的益生菌，利用分子生物学技术构建的菌种对食品产业发展及人类健康具有 重要影响。本文主要通过介绍乳酸菌食品级系统的基本要求、食品级质粒的元件组成、食品级质粒构建策略及其应 用的研究进展，展示了乳酸菌食品级分子操作系统的建立对乳酸菌的深层次开发利用所具有的重要意义。 关键词：乳酸菌；食品级系统；质粒 A Review of Research on Lactic Acid Bacteria Food-Grade Vectors and Their Applications * WANG Yao, WEI Yunlu, LI Pinglan (Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract: Lactic acid bacteria (LAB) are important probiotic microorganisms used in food fermentation industry. Molecular biological manipulation of these microorganisms has great potential for the development of food industry and human health. Based on the characteristics of lactic acid bacteria and the development of molecular biology, this review aims at the basic principles of a food-grade vector system for LAB, the components of a food-grade plasmid, the strategies to construct and transform a food-grade plasmid, and recent applications of food-grade plasmids. This review highlights that food-grade molecular biology could have a major positive impact on further development and application of LAB. Key words: lactic acid bacteria; food-grade system; plasmid DOI:10.7506/spkx1002-6630-201713044 中图分类号：TS201.3 文献标志码：A 文章编号：1002-6630 （2017 ）13-0269-08 引文格式： , , . [J]. , 2017, 38(13): 269-276. DOI:10.7506/ 王瑶 韦云路