基因组学
生物技术
生物
益生菌
乳酸
功能基因组学
基因组
计算生物学
细菌
生化工程
遗传学
工程类
基因
作者
Chongde Wu,Jun Huang,Rongqing Zhou
标识
DOI:10.1080/1040841x.2016.1179623
摘要
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In addition, specific LAB strains are considered as probiotic due to their health-promoting effects in consumers. Recently, the genome sequencing of LAB is booming and the increased amount of published genomics data brings unprecedented opportunity for us to reveal the important traits of LAB. This review describes the recent progress on LAB genomics and special emphasis is placed on understanding the industry-related physiological features based on genomics analysis. Moreover, strategies to engineer metabolic capacity and stress tolerance of LAB with improved industrial performance are also discussed.
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