Natural diversity and adaptive responses of Lactococcus lactis

被引：93

作者：

Vlieg, JETV

Rademaker, JLW

Bachmann, H

Molenaar, D

Kelly, WJ

Siezen, RJ

机构：

[1] NIZO, Food Res, Kluyver Ctr Genom Ind Fermentat, NL-6710 BA Ede, Netherlands

[2] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands

[3] AgResearch, Grasslands Res Ctr, Palmerston North, New Zealand

[4] Radboud Univ Nijmegen, Ctr Mol & Biomol Informat, NL-6500 GL Nijmegen, Netherlands

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2006年 / 17卷 / 02期

关键词：

D O I：

10.1016/j.copbio.2006.02.007

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Lactococcus lactis is the primary model organism for lactic acid bacteria (LAB) and is widely used in the production of fermented dairy products. In recent years there has been increasing interest in strains isolated from non-dairy environments, as these exhibit a high metabolic diversity and have unique flavour-forming activities. Recent progress has been made in understanding the natural diversity and adaptive responses of L. lactis from dairy and non-dairy origins. Genome sequencing and comparative genomics have also had an impact on understanding natural diversity within the species, and have provided new opportunities for industrial strain development.

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页码：183 / 190

页数：8

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