Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations

被引：72

作者：

Hugenholtz, J ^{[1
]}

Kleerebezem, M ^{[1
]}

机构：

[1] NIZO Food Res, Wageningen Ctr Food Sci, NL-6710 BA Ede, Netherlands

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 1999年 / 10卷 / 05期

关键词：

D O I：

10.1016/S0958-1669(99)00016-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Lactic acid bacteria such as Lactococcus lactis are the microorganisms of choice for performing metabolic engineering in relation to food fermentation. These bacteria are used extensively in food fermentations, they have a simple and therefore controllable metabolism and the molecular genetics of these food bacteria is well-developed. There have been recent successes in metabolic engineering in these lactic acid bacteria, including examples of changes in both primary metabolism (diacetyl and alanine) and secondary metabolism (exopolysaccharides and flavour).

引用

页码：492 / 497

页数：6

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