CRISPR/Cas技术在乳酸菌中的研究进展  

Research progress of CRISPR/Cas technology in lactic acid bacteria

作　　者：房思昌 宋馨[2] 薛玉玲 王世杰 FANG Sichang;SONG Xin;XUE Yuling;WANG Shijie(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;College of Medical Instruments and Food,University of Shanghai for Science and Technology,Shanghai 200093,China;Shijiazhuang Junlebao Dairy Co.Ltd.,Shijiazhuang 050221,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]上海理工大学医疗器械与食品学院,上海200093 [3]石家庄君乐宝乳业有限公司,河北石家庄050221

出　　处：《食品与发酵工业》2022年第11期317-323,共7页Food and Fermentation Industries

基　　金：河北省省级科技计划项目(19967616H,205676108H)。

摘　　要：乳酸菌是重要的食品发酵剂,其传统的基因遗传操作技术为同源重组,该技术为后续的基因编辑工作奠定了基础,但是也存在操作繁琐、效率低等不足。成簇的规则间隔短回文重复序列(clustered regularly interspaced short palindromic repeats,CRISPR)及其相关蛋白(CRISPR-associated protein,Cas)以其高效、便捷性推动了乳酸菌基因编辑的发展。该文综述了CRISPR的原理、分类,重点阐述了CRISPR操作系统在乳酸菌方面的应用。Lactic acid bacteria is an important starter for food fermentation.Its traditional genetic operation technology is homologous recombination,which lays the foundation for subsequent gene editing,but it also has the disadvantages of cumbersome operation and low efficiency.Clustered regular interspaced short palindromic repeats(CRISPR)and its related proteins(CRISPR associated,Cas)have promoted the development of lactic acid bacteria gene editing with their high efficiency and convenience.This review introduces the principle and classification of CRISPR,and focuses on the application of CRISPR operating system in lactic acid bacteria.

关 键 词：乳酸菌 成簇的规则间隔短回文重复序列(CRISPR) CRISPR蛋白(Cas) 

分 类 号：TS201.3[轻工技术与工程—食品科学]