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Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

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School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China
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Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China
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Author to whom correspondence should be addressed.
Academic Editor: Mark Richter
Int. J. Mol. Sci. 2015, 16(6), 13172-13202; https://doi.org/10.3390/ijms160613172
Received: 6 April 2015 / Revised: 9 May 2015 / Accepted: 22 May 2015 / Published: 10 June 2015
(This article belongs to the Section Biochemistry)
Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research. View Full-Text
Keywords: lactic acid bacteria; plasmid; diversity; fermentation; probiotics lactic acid bacteria; plasmid; diversity; fermentation; probiotics
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MDPI and ACS Style

Cui, Y.; Hu, T.; Qu, X.; Zhang, L.; Ding, Z.; Dong, A. Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments. Int. J. Mol. Sci. 2015, 16, 13172-13202.

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