Progress in genomics, metabolism and biotechnology of bifidobacteria

被引：66

作者：

Cronin, Michelle ^{[1
,2
]}

Ventura, Marco ^{[3
]}

Fitzgerald, Gerald F. ^{[4
,5
]}

van Sinderen, Douwe ^{[4
,5
]}

机构：

[1] Univ Coll Cork, Cork Canc Res Ctr, Mercy Univ Hosp, Cork, Ireland

[2] Univ Coll Cork, Leslie C Quick Jnr Lab, Cork, Ireland

[3] Univ Parma, Lab Probiogen, Dept Genet Biol Microorganisms Anthropol & Evolut, I-43100 Parma, Italy

[4] Univ Coll Cork, Alimentary Pharmabiot Ctr, Cork, Ireland

[5] Univ Coll Cork, Dept Microbiol, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2011年 / 149卷 / 01期

关键词：

Probiotic; Classification; Metabolism; Gut interaction; Genetic tools and plasmid; LACTIC-ACID BACTERIA; DEAMINASE GENE-EXPRESSION; ESCHERICHIA-COLI; DELIVERY-SYSTEM; MOLECULAR CHARACTERIZATION; SEQUENCE-ANALYSIS; IN-VITRO; GASTROINTESTINAL-TRACT; INTESTINAL MICROFLORA; INDIGENOUS BACTERIA;

D O I：

10.1016/j.ijfoodmicro.2011.01.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Members of the genus Bifidobacterium were first described over a century ago and were quickly associated with a healthy intestinal tract due to their numerical dominance in breast-fed babies as compared to bottle-fed infants. Health benefits elicited by bifidobacteria to its host, as supported by clinical trials, have led to their wide application as probiotic components of health-promoting foods, especially in fermented dairy products. However, the relative paucity of genetic tools available for bifidobacteria has impeded development of a comprehensive molecular understanding of this genus. In this review we present a summary of current knowledge on bifidobacterial metabolism, classification, physiology and genetics and outline the currently available methods for genetically accessing and manipulating the genus. (C) 2011 Elsevier B.V. All rights reserved.

引用

页码：4 / 18

页数：15

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