乳酸菌基因敲除技术的研究进展  

Advances on gene knockout technology of lactic acid bacteria

作　　者：杜胜阳 王斌斌[1] 冯佳[1] 侯斌晓 乔建军[1] 

机构地区：[1]天津大学化工学院制药工程系,系统生物工程教育部重点实验室,天津300072

出　　处：《食品与发酵工业》2016年第1期244-251,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31270142);国家科技支撑计划(2014BAD02B00)

摘　　要：乳酸菌是革兰氏阳性菌,广泛用于食品、医药、轻工业及饲料工业等行业。对乳酸菌进行遗传操作是调节、优化其代谢途径的基础。通过基因敲除技术改造乳酸菌基因组,可以判断基因组中未知基因所编码产物的功能,有目的、有选择地使乳酸菌生产有益的异源基因产物。基因敲除技术已成为当前乳酸菌分子生物学研究的热点。文中对几种乳酸菌基因敲除策略研究进展及影响敲除效率的因素进行了综述,分析存在的问题并初步探讨展望了乳酸菌敲除技术的未来发展趋势。Lactic acid bacteria（ LAB） are Gram-positive bacteria that have been widely used in food,medicine,light industry,feed industry and many other industries. The genetic manipulation of LAB is the foundation of gene regulation and metabolism. We can identify the function of the unknown genes in the genome and assure the application of its encoding product through the gene knockout technology. Besides,the heterologous gene products of LAB can be obtained more purposefully and selectively. Currently,gene knockout has become a newly-developed molecular biological technology in LAB. This article mainly summarized the advances of gene knockout technology of LAB and its efficiencies. The existing problems were analyzed and the development trend of gene knockout of LAB was preliminary discussed.

关 键 词：基因敲除 乳酸菌 同源重组 单链重组 敲除效率 

分 类 号：Q78[生物学—分子生物学] TS201.3[轻工技术与工程—食品科学]