کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4362550 1616240 2017 17 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Advances in the genomics and metabolomics of dairy lactobacilli: A review
ترجمه فارسی عنوان
پیشرفت در ژنومیکس و متابولومیک لاکتوباسیل های لبنی: مروری
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• The current genomics status of diary-related Lactobacillus spp. is presented.
• The comparative genomic analysis provides the evidence of niche specialisation.
• Genomic aspects of dairy flavour development and phage resistance are explained.
• Lactobacilli can be used as cell factories in production of various compounds.

The Lactobacillus genus represents the largest and most diverse genera of all the lactic acid bacteria (LAB), encompassing species with applications in industrial, biotechnological and medical fields. The increasing number of available Lactobacillus genome sequences has allowed understanding of genetic and metabolic potential of this LAB group. Pangenome and core genome studies are available for numerous species, demonstrating the plasticity of the Lactobacillus genomes and providing the evidence of niche adaptability. Advancements in the application of lactobacilli in the dairy industry lie in exploring the genetic background of their commercially important characteristics, such as flavour development potential or resistance to the phage attack. The integration of available genomic and metabolomic data through the generation of genome scale metabolic models has enabled the development of computational models that predict the behaviour of organisms under specific conditions and present a route to metabolic engineering. Lactobacilli are recognised as potential cell factories, confirmed by the successful production of many compounds. In this review, we discuss the current knowledge of genomics, metabolomics and metabolic engineering of the prevalent Lactobacillus species associated with the production of fermented dairy foods. In-depth understanding of their characteristics opens the possibilities for their future knowledge-based applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 61, February 2017, Pages 33–49
نویسندگان
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