Plasmids from food lactic acid bacteria: Diversity, similarity, and new developments

International Journal of Molecular Sciences

Volumn 16, Issue 6, 2015, Pages 13172-13202

  Cui, Yanhua ^a   Hu, Tong ^a   Qu, Xiaojun ^b   Zhang, Lanwei ^a   Ding, Zhongqing ^a   Dong, Aijun ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b Daqing Branch Heilongjiang Academy of Sciences   (China)

Author keywords

Diversity; Fermentation; Lactic acid bacteria; Plasmid; Probiotics

Indexed keywords

ALPHA CRYSTALLIN; AMYLASE; ANTITOXIN; BACTERIOCIN; DNA FRAGMENT; DNA HELICASE; ERYTHROMYCIN; PEDIOCIN; PROBIOTIC AGENT;

ACID FAST BACTERIUM; ANTIBIOTIC RESISTANCE; BIFIDOBACTERIUM; ENTEROCOCCUS FAECIUM; FERMENTED PRODUCT; GENE EXPRESSION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; MICROBIAL DIVERSITY; NONHUMAN; OENOCOCCUS; PLASMID; REVIEW; STREPTOCOCCUS THERMOPHILUS; TETRAGENOCOCCUS; THERMOSTABILITY; BACTERIAL GENE; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; PHYLOGENY;

FERMENTATION; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLUS; PHYLOGENY; PLASMIDS; PROBIOTICS;

EID: 84931281811     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms160613172     Document Type: Review

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