Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

Yanhua Cui; Tong Hu; Xiaojun Qu; Lanwei Zhang; Zhongqing Ding; Aijun Dong

doi:10.3390/ijms160613172

Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

Int J Mol Sci. 2015 Jun 10;16(6):13172-202. doi: 10.3390/ijms160613172.

Authors

Yanhua Cui¹, Tong Hu², Xiaojun Qu³, Lanwei Zhang⁴, Zhongqing Ding⁵, Aijun Dong⁶

Affiliations

¹ School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. yhcui@hit.edu.cn.
² School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. tonghu1992715@gmail.com.
³ Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China. quxiaojuncyh@gmail.com.
⁴ School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. zhanglw@hit.edu.cn.
⁵ School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. dingzhongqing@hit.edu.cn.
⁶ School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. daj@hit.edu.cn.

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.

Keywords: diversity; fermentation; lactic acid bacteria; plasmid; probiotics.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Fermentation / genetics
Food Microbiology*
Genes, Bacterial*
Lactobacillus / classification
Lactobacillus / genetics*
Phylogeny*
Plasmids / genetics*
Probiotics