Genomic Perspectives on Probiotic Lactic Acid Bacteria

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概要

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• The lactic acid bacteria are Gram-positive fermentative microorganisms known primarily for their roles as starter cultures and probiotics. The food industry represents one of the largest manufacturing industries in the world and recent trends are rapidly expanding the use of probiotic cultures within functional foods. Understanding and control of lactic acid bacteria is now being revolutionized by genomic sciences and the appearance of the complete genome sequences for Bifidobacterium longum, Lactobacillus johnsonii, Lactobacillus plantarum, and draft sequences for Lactobacillus gasseri and Lactobacillus casei. This explosion of DNA sequence information, accompanied by the development of bioinformatic tools for nucleic acid and protein analysis, now allows rapid characterization of the lactic acid bacteria for their genomic content and expression profiles across the entire genome. Comparative genomics has already revealed important similarities and differences in strains, species, and genera and will likely identify key genetic features responsible for the beneficial properties ascribed to probiotic lactic acid bacteria. Practical genomics for the lactic acid bacteria promises to establish the genetic landscape, correlate genotypes with desirable phenotypes, establish genetic criteria for strain selection, improve culture stability by stress preconditioning, provide opportunities for metabolic engineering, and uncover a mechanistic basis for the beneficial activities of probiotics when delivered in various foods. This presentation will examine the genomic content of probiotic Lactobacillus cultures, compared to those lactic acid bacterial genomes that have appeared recently. In addition, expression profiling by whole genome microarrays will be used to illustrate how environmental conditions encountered during biomanufacturing, fermentation, and the gastrointestinal tract can impact gene expression and culture functionality.

• 2005-04-01

著者

• Duong Tri

  Department Of Food Science & Genomic Sciences Program North Carolina State University Southeast

• Klaenhammer Todd

  Department Of Food Science & Genomic Sciences Program North Carolina State University Southeast

• PERIL Andrea

  Department of Food Science & Genomic Sciences Program, North Carolina State University, Southeast Da

• BARRANGOU Rodolphe

  Department of Food Science & Genomic Sciences Program, North Carolina State University, Southeast Da

• ALTERMANN Eric

  Department of Food Science & Genomic Sciences Program, North Carolina State University, Southeast Da

• Altermann Eric

  Department Of Food Science & Genomic Sciences Program North Carolina State University Southeast

• Barrangou Rodolphe

  Department Of Food Science & Genomic Sciences Program North Carolina State University Southeast

• Peril Andrea

  Department Of Food Science & Genomic Sciences Program North Carolina State University Southeast Dairy Foods Research Center

関連論文

• Genomic Perspectives on Probiotic Lactic Acid Bacteria
• A Snapshot into the Metabolism of Isomalto-oligosaccharides in Probiotic Bacteria

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