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乳制品乳酸菌遗传学概述
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  • 英文篇名:An overview about the genetics of dairy lactic-acid bacteria
  • 作者:焦晶凯 ; 刘振民 ; 莫蓓红
  • 英文作者:JIAO Jing-kai;LIU Zhen-min;MO Bei-hong;State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.,Ltd.;
  • 关键词:乳酸菌 ; 质粒 ; 基因转移 ; 克隆 ; 乳制品
  • 英文关键词:Lactic acid bacteria;;plasmid;;gene transfer;;clone;;dairy product
  • 中文刊名:SPFX
  • 英文刊名:Food and Fermentation Industries
  • 机构:乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院;
  • 出版日期:2013-12-19 19:07
  • 出版单位:食品与发酵工业
  • 年:2014
  • 期:v.40;No.313
  • 基金:科技部“十二五”国家科技支撑计划课题:奶酪制品加工关键技术研究发与产业化示范(2013BAD18B02)
  • 语种:中文;
  • 页:SPFX201401031
  • 页数:8
  • CN:01
  • ISSN:11-1802/TS
  • 分类号:165-172
摘要
研究并分析了乳业工业相关的多种乳酸菌中基因转移的过程和遗传应用,以创造更适合于乳制品生产的新型发酵菌株。文中主要论述了乳制品相关乳酸菌基因组成和基因转移过程的全新研究,对乳酸菌遗传学分析的方法进行了概述,同时对乳酸菌遗传学在乳制品研究领域的应用进行了分析和展望。
        Interest in the genetics of lactic-acid bacteria in dairy and food industry is rapidly expanding.Genetic technology now is being devolved to create completely novel strains and prepared to apply in dairy manufacture.The genetic makeup and the gene transfer processes known to exist in lactic-acid bacteria relevant to dairy product were discussed in this paper.Genetic analyzing methods were also included.Moreover,we presented our views on the potential applications for this new area of biotechnology.
引文
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