在Lactiplantibacillus plantarum方面的进展:益生菌特性,基因编辑技术和应用
Zhiqi Zhang1, Haorui Niu1, Qiu Qu2
1Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China.
Critical reviews in food science and nutrition
|January 2, 2025
概括
乳植物菌 (Lactiplantibacillus plantarum) 是一种多功能益生菌,具有显著的健康益处. 这篇评论探讨了它的益生菌特征,基因编辑的进步,以及野生型和人工菌株的应用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 遗传学 是一个遗传学.
背景情况:
- 发酵食品中的微生物对人类健康至关重要.
- 乳酸植物菌 (Lactiplantibacillus plantarum) (前称乳酸植物菌) 是一种在各种环境中发现的多功能乳酸细菌.
- 这种细菌具有经过充分记录的益生菌益处和高度适应性的基因组.
研究的目的:
- 审查L. plantarum的益生菌特性.
- 巩固最近在基因编辑技术上的进展,适用于L. plantarum.
- 探索野生型和转基因L. plantarum菌株的多样化应用.
主要方法:
- 科学出版物的文献评论.
- 对基因编辑技术的分析.
- 对L. plantarum的应用数据的综合.
主要成果:
- 植物植物表现出显著的益生菌潜力.
- 基因编辑为改善菌株提供了新的途径.
- 天然和人工菌株都有广泛的工业和健康应用.
结论:
- L. plantarum 是一个对健康和工业有前途的微生物.
- 基因编辑的进步提高了它的实用性.
- 进一步的研究可以释放L. plantarum菌株的全部潜力.
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