|本期目录/Table of Contents|

[1]叶巍.乳酸菌DNA序列分析与功能基因研究现状[J].江苏农业科学,2014,42(10):40-41.
　Ye Wei.Research status of DNA sequence analysis and functional genomics in lactic acid bacteria[J].Jiangsu Agricultural Sciences,2014,42(10):40-41.
点击复制

乳酸菌DNA序列分析与功能基因研究现状(PDF)
分享到：

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第42卷
期数:
2014年10期
页码:
40-41
栏目:
生物技术
出版日期:
2014-10-25

文章信息/Info

Title:
Research status of DNA sequence analysis and functional genomics in lactic acid bacteria
作者:
叶巍1; 2
1.上海医疗器械高等专科学校，上海 200093；2.上海理工大学，上海 200433
Author(s):
Ye Wei
关键词:
乳酸菌; 基因组; 生物信息学; 多样性; 代谢重建
Keywords:
-
分类号:
Q789
DOI:
-
文献标志码:
A
摘要:
乳酸菌在食品发酵业中得到广泛的应用，被认为是加强健康食品生产的益生菌。关于多种乳酸菌的基因组测序和功能基因组的研究加快了对乳酸菌多样性和进化的理解，并且揭示了重要特性的分子基础。随着目标试验的证实、代谢工具的开发、网络工具的利用，生物信息学工具以及数据库重新构建代谢途径为食品和饲料菌种提供了新的开发途径。
Abstract:
-

参考文献/References:

［1］Johnston B C，Ma S S，Goldenberg J Z，et al. Probiotics for the prevention of clostridium difficile-associated diarrhea：a systematic review and meta-analysis［J］. Annals of Internal Medicine，2012，157(12)：878-888.
［2］West C E，Hammarstrm M L，Hernell O. Probiotics in primary prevention of allergic disease—follow-up at 8-9 years of age［J］. Allergy，2013，68(8)：1015-1020.
［3］Escobar M C，van Tassell M L，Martínez-Bustos F，et al. Characterization of a panela cheese with added probiotics and fava bean starch［J］. Journal of Dairy Science，2012，95(6)：2779-2787.
［4］Munoz-Quezada S，Chenoll E，Maria V J A，et al. Isolation，identification and characterisation of three novel probiotic strains (Lactobacillus paracasei CNCM I-4034，Bifidobacterium breve CNCM Ⅰ-4035 and Lactobacillus rhamnosus CNCM Ⅰ-4036) from the faeces of exclusively breast-fed infants［J］. British Journal of Nutrition，2013，109(2)：S51-S62.
［5］王晓丽，王永山，诸玉梅，等. 5株乳酸菌的分离鉴定与生物学特性研究［J］. 江苏农业科学，2011(1)：390-392.
［6］赵云焕，李迎晓，焦凤超，等. 黄芪多糖、益生菌对固始鸡生产性能和免疫效果的影响［J］. 江苏农业科学，2012，40(9)：202-203.
［7］Fukao Masanori，Oshima K，Morita H，et al. Genomic analysis by deep sequencing of the probiotic Lactobacillus brevis KB290 harboring nine plasmids reveals genomic stability［J］. PLoS One，2013，8(3)：e60521.
［8］Jung J Y，Lee S H，Jin H M，et al. Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation［J］. International Journal of Food Microbiology，2013，163(2/3)：171-179.
［9］Rungrassamee W，Tosukhowong A，Klanchui A，et al. Development of bacteria identification array to detect lactobacilli in Thai fermented sausage［J］. Journal of Microbiological Methods，2012，91(3)：341-353.
［10］Johanningsmeier S D，Franco W，Perez-Diaz I，et al. Fluence of sodium chloride，pH，and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage［J］. Journal of Food Science，2012，77(7)：M397-M404.
［11］Tsevdou M，Soukoulis C，Cappellin L，et al. Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS［J］. Food Chemistry，2013，138(4)：2159-2167.

相似文献/References:

[1]张悦,施唯,李丹,等.灰葡萄孢基因中微卫星序列分析[J].江苏农业科学,2013,41(04):44.
[2]陈思敏,王琳萱,张印红,等.O型口蹄疫病毒基因组测序与分析[J].江苏农业科学,2013,41(12):28.
　Chen Simin,et al.Genome sequencing and analysis of foot and mouth disease virus type O[J].Jiangsu Agricultural Sciences,2013,41(10):28.
[3]史经略,梁天林.生物发酵猪饲料饲喂仔猪的效果[J].江苏农业科学,2013,41(12):218.
　Shi Jinglue,et al.Feeding effect of fermented forage on pigs[J].Jiangsu Agricultural Sciences,2013,41(10):218.
[4]蒋彩云,马震雷,陈玲,等.山药酸豆奶制作工艺研究[J].江苏农业科学,2013,41(12):282.
　Jiang Caiyun,et al.Study on preparation of yam soybean yoghurt[J].Jiangsu Agricultural Sciences,2013,41(10):282.
[5]骆美蓉,江明锋,张鹏,等.山羊分子生物学研究进展[J].江苏农业科学,2014,42(01):46.
　Luo Meirong,et al.Research progress of molecular biology of goat[J].Jiangsu Agricultural Sciences,2014,42(10):46.
[6]王进,陈文强,邓百万,等.汉中麻鸭肠道定殖菌的生活状态和分布[J].江苏农业科学,2014,42(02):176.
　Wang Jin,et al.Living conditions and distribution of intestinal colonization bacteria in Hanzhong duck[J].Jiangsu Agricultural Sciences,2014,42(10):176.
[7]胡彦新,李清,王英,等.传统发酵食品中产细菌素乳酸菌的筛选与鉴定[J].江苏农业科学,2016,44(01):276.
　Hu Yanxin,et al.Identification and screening of bacteriocin-producing lactic acid bacteria strains from traditional fermented food[J].Jiangsu Agricultural Sciences,2016,44(10):276.
[8]张宏志,马艳弘,李亚辉,等.菊芋乳酸菌饮料生产工艺及稳定性研究[J].江苏农业科学,2015,43(12):291.
　Zhang Hongzhi,et al.Study on production processing and stability of lactobacillus fermented Jerusalem artichoke beverage[J].Jiangsu Agricultural Sciences,2015,43(10):291.
[9]李培睿,张晓伟,王丽娜,等.凝固型黄瓜酸奶的研制[J].江苏农业科学,2015,43(11):357.
　Li Peirui,et al.Preparation of solidified cucumber yogurt[J].Jiangsu Agricultural Sciences,2015,43(10):357.
[10]张宏志,马艳弘,李亚辉,等.乳酸菌发酵菊芋马齿苋复合饮料及其抑菌活性[J].江苏农业科学,2015,43(11):362.
　Zhang Hongzhi,et al.Development and bacteriostatic activity of lactobacillus fermented compound beverage of Jerusalem artichoke and purslane[J].Jiangsu Agricultural Sciences,2015,43(10):362.

备注/Memo

备注/Memo:
收稿日期：2013-12-05
基金项目：上海理工大学科研启动基金(编号：A2500130104)。
作者简介：叶巍(1981—)，女，黑龙江大庆人，博士，讲师，主要从事生物工程研究。E-mail：beatificy@hotmail.com。
更新日期/Last Update: 2014-10-25