明串珠菌的基因研究进展

Research progress on Leuconostoc genes

明串珠菌是韩国泡菜、德国泡菜和腌菜等发酵蔬菜中的优势细菌,保持产品的质量中起着重要作用,在各种乳制品中也有其的应用,因此近年来在内地对它的研究开始活跃。该文论述明串珠菌的有用蛋白质基因的克隆与异源表达、对明串珠菌的遗传转化和染色体改造、基因组等方面的研究进展,为今后的明串珠菌基因研究提供借鉴。

Leuconostoc is the predominant bacterial genus in fermented vegetables, including kimchi, sauerkraut and pickles, and plays an important role in maintaining the quality of those products. And it is also used in various dairy products. Consequently, much attention has increasingly been paid toward the research in China's Mainland in recent years. The research advances on Leuconostoc in such aspects as genetic cloning and heterolo- gous expression of beneficial protein, genetic transformation and chromosome reconstruction, genome and so on so as to provide reference for further research on genes of Leuconostoc.