Genome analysis of lactic acid bacteria in food fermentations and biotechnological applications.
Lactic acid bacteria are an important group of microorganisms, several of which are used in fermented food processes. Lactococcus lactis is a non-pathogenic, non-invasive and non-colonising gram-positive lactic acid bacterium, the genome sequence of which has been established. A great deal is known about the genetics, vectors, gene expression systems and protein secretion apparatus of this bacterium. Recently, recombinant strains of L. lactis have been developed that might provide in vivo delivery of cytokines and specific antigens across mucosal surfaces to the immune system of animals.
Nga
Been Hen
BH
Department of Microbiology, MD4A, 04-03, Faculty of Medicine, National University of Singapore, 5 Science Drive 2, 117597 Singapore. micngabh@nus.edu.sg
D001709:Biotechnology; D005285:Fermentation; D005516:Food Microbiology; D016680:Genome, Bacterial; D013294:Lactococcus lactis / Q000235:genetics* / Q000378:metabolism*