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Abstract
Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research.
Highlights
Lactic acid bacteria (LAB) are not a collective noun in classification, but are a heterogeneous group of Gram-positive, microaerophilic, non-sporulating and low G + C microorganisms which can ferment a range of carbohydrates to produce lactic acid [1,2]
A variety of industrially relevant characteristics are encoded on the lactic acid bacteria (LAB) plasmids, including the degradation of casein, acidification by lactic acid, and production of flavor compounds, which contribute to the desired flavor and texture of the fermentation product and to optimal growth of strains in milk [6,7,8,9,10]
In the past 20 years, LAB plasmid biology has become an important area of LAB researches since plasmids associated with many important functions and some industrially relevant characteristics of LAB species; and LAB plasmids may be used to construct new vectors which can change the characters of hosts and accelerate the industrial and biotechnological applications of hosts
Summary
Lactic acid bacteria (LAB) are not a collective noun in classification, but are a heterogeneous group of Gram-positive, microaerophilic, non-sporulating and low G + C microorganisms which can ferment a range of carbohydrates to produce lactic acid [1,2]. A variety of industrially relevant characteristics are encoded on the LAB plasmids, including the degradation of casein, acidification by lactic acid, and production of flavor compounds, which contribute to the desired flavor and texture of the fermentation product and to optimal growth of strains in milk [6,7,8,9,10]. These plasmids confer adaptive advantages improving the growth and behavior of their host cells.
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