Gene replacement in Lactobacillus helveticus
نویسندگان
چکیده
منابع مشابه
rorn Lactobacillus helveticus
2 Department of Food Science, University of Wisconsi nMad ison, WI 53706, USA A prolinase (pepR) gene was cloned from an industrial Lactobacillus helveticus strain (53/7). Three clones, hybridizing with a gene probe specific for a peptidase shown to have activity against diand tripeptides, were detected from a L. helveticus genomic library constructed in Escherichia coli. None of the three clon...
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Diversity of thermophilic bacteria in milk assessed by culturing, PCR-DGGE, and 1 pyrosequencing 2 3 Elena Fernández 1 , Caio T. C. C. Rachid 2 , Tomasz Rychlik 1 , Ángel Alegría 1 , Raquel S. 4 Peixoto 2 , Susana Delgado 1 , and Baltasar Mayo 1 * 5 6 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de 7 Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300-Villaviciosa, ...
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Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese...
متن کاملMolecular characterization of a stress-inducible gene from Lactobacillus helveticus.
A gene (htrA) coding for a stress-inducible HtrA-like protein from Lactobacillus helveticus CNRZ32 was cloned, sequenced, and characterized. The deduced amino acid sequence of the gene exhibited 30% identity with the HtrA protein from Escherichia coli; the putative catalytic triad and a PDZ domain that characterize the HtrA family of known bacterial serine proteases were also found in the seque...
متن کاملLactobacillus helveticus: importance in food and health
Lactobacillus helveticus belongs to a group of organisms collectively known as lactic acid bacteria (LAB). This organism has a Generally Recognized as Safe (GRAS) status and displays a number of features that make it particularly suitable for dairy applications. Lactobacillus helveticus is traditionally used in the manufacture of Swiss-type cheeses and long-ripened Italian cheeses such as Emmen...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1993
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.175.19.6341-6344.1993