Promoter activity of the pER341-borne STPhspin heterologous gene expression inEscherichia coliandStreptococcus thermophilus

Somkuti, George A.; Steinberg, Dennis H.

doi:10.1111/j.1574-6968.1999.tb08759.x

Cited by 14 publications

(3 citation statements)

References 25 publications

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“…To date, most plasmids of S. thermophilus have no apparent phenotypic traits. Some plasmids encode small heat shock proteins, including pER341 [31], pCI65st [32], pND103 [33], pST04 and pER1-1 [34], pt38 [35], pER7, pER16, pER26, pER35, pER36, and pER41 [36,37]; p2, pK1002C2, and pK2007C6 [12]. Amino acid sequence comparisons of the small heat shock proteins and of the replication proteins from pER16, pER35, and pER36 revealed a high degree of identity suggesting a common origin [37].…”

Section: Diversity Of Genomes and Plasmids Of S Thermophilusmentioning

confidence: 99%

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Cui

et al. 2016

IJMS

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Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolytic activity of the strain influences not only the absorption of the nitrogen source, but also the formation of flavor substances. Different strains have obvious differences in production characteristics via long-time evolution and adaptation to environment. Gaining new strains with novel and desirable characteristics is an important long-term goal for researchers and the fermenting industry. The understanding of the potential molecular mechanisms behind important characteristics of different strains will promote the screening and breeding of excellent strains. In this paper, key technological and functional properties of different S. thermophilus strains are discussed, including sugar metabolism, proteolytic system and amino acid metabolism, and polysaccharide and flavor substance biosynthesis. At the same time, diversity of genomes and plasmids of S. thermophilus are presented. Advances in research on key production characteristics and molecular levels of S. thermophilus will increase understanding of molecular mechanisms of different strains with different important characteristics, and improve the industrialization control level for fermented foods.

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Section: Diversity Of Genomes and Plasmids Of S Thermophilusmentioning

confidence: 99%

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Cui

et al. 2016

IJMS

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“…Most plasmids of S. thermophiles are cryptic, as no apparent phenotypic traits seem to be associated with their presence. Some plasmids have been found to encode small heat shock proteins, including pER341 [ 158 ], pCI65st [ 159 ], pND103 [ 160 ], pST04 and pER1-1 [ 161 ], pt38 [ 162 ], pER7, pER16, pER26, pER35, pER36, and pER41 [ 163 , 164 ], pK1002C2, and pK2007C6 [ 165 ].…”

Section: Diversity and Similarity Of Plasmids From Labmentioning

confidence: 99%

Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

Cui

et al. 2015

IJMS

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Plasmids are widely distributed in different sources of lactic acid bacteria (LAB) as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research.

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“…The majority of S. thermophilus plasmids lack clear phenotypic features, making them cryptic in nature. Some plasmids have been found to encode small heat shock proteins, including pER341 [ 57 ], pCI65st [ 58 ], pND103 [ 59 ], pST04 and pER1-1 [ 60 ], pt38 [ 61 ], pER7, pER16, pER26, pER35, pER36, pER41 [ 53 , 62 ], pK1002C2, and pK2007C6 [ 63 ]. The development of these tiny heat shock proteins improves the heat and acid tolerance of strains containing heat shock proteins, according to numerous studies that have demonstrated how they are activated by high temperature and low pH.…”

Section: Plasmid Vectorsmentioning

confidence: 99%

Advances in Genetic Tools and Their Application in Streptococcus thermophilus

Zhao,

Chen,

Liang

et al. 2023

Foods

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Streptococcus thermophilus is a traditional starter. Nowadays, key aspects of S. thermophilus physiology have been revealed concerning the phenotypic traits relevant for industrial applications, including sugar metabolism, protein hydrolysis, and the production of important metabolites that affect the sensory properties of fermented foods as well as the original cooperation with Lactobacillus delbrueckii subsp. bulgaricus. Moreover, significant advances have been made in the synthetic biology toolbox of S. thermophilus based on technological advances in the genome and its sequencing and synthesis. In this review, we discuss the recently developed toolbox for S. thermophilus, including gene expression toolsets (promoters, terminators, plasmids, etc.) and genome editing tools. It can be used for both functionalized foods and therapeutic molecules for consumers. The availability of new molecular tools, including the genome editing toolbox, has facilitated the engineering of physiological studies of S. thermophilus and the generation of strains with improved technical and functional characteristics.

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Promoter activity of the pER341-borne ST_Phspin heterologous gene expression inEscherichia coliandStreptococcus thermophilus

Cited by 14 publications

References 25 publications

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

Advances in Genetic Tools and Their Application in Streptococcus thermophilus

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