Earticle

초록

영어

Lactococcus species are noninvasive and nonpathogenic microorganisms that are widely used in industrial food fermentation and as well-known probiotics. They have been modified by traditional methods and genetic engineering to produce useful food-grade materials. The application of genetically modified lactococci in the food industry requires their genetic elements to be safe and stable from integration with endogenous food microorganisms. In addition, selection for antibiotic-resistance genes should be avoided. Several expression and secretion signals have been developed for the production and secretion of useful proteins in lactococci. Food-grade systems composed of genetic elements from lactic acid bacteria have been developed. Recent developments in this area have focused on food-grade selection markers, stabilization, and integration strategies, as well as approaches for controlled gene expression and secretion of foreign proteins. This paper reviews the expression and secretion signals available in lactococci and the development of food-grade markers, food-grade cloning vectors, and integrative food-grade systems.

목차

Abstract
 Introduction
 Genetic engineering of Lactococcus
 Food-grade genetic elements
 Food-grade vector systems
 Future prospects
 Acknowledgments
 References

키워드

저자

• Jeong, Do-Won [ School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University ]
• Hwang, Eun-Sun [ School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University ]
• Lee, Hyong-Joo [ School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664