Identification and Functional Validation of Autolysis-Associated Genes in Lactobacillus bulgaricus ATCC BAA-365.
作者： Xiaoyang Pang , Shuwen Zhang , Jing Lu , Lu Liu , Changlu Ma
关键词:
摘要: Lactic acid bacteria (LAB) are important organisms in food production. Indeed, LAB autolysis is very critical dairy processing. For example, it influences the development of cheese flavor by releasing intracellular enzymes, and controls cell growth yogurts probiotic products. Two component systems (TCS) constitute essential environmental sensors effectors signal transduction most bacteria. In present work, mutants one TCS (LBUL_RS00115/LBUL_RS00110) were generated to assess relationship between autolysis. The displayed decreased comparison with wild type; meanwhile, complementation reversed this effect. interaction LBUL_RS00115 LBUL_RS00110 was confirmed yeast two-hybrid analysis. These observations suggested that involved Lactobacillus delbrueckii subsp. bulgaricus.
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