Streptococcus thermophilus의 자연적 형질전환 메커니즘과 Leuconostoc 속 세균에서 그 메커니즘의 추론

• 영문명: Natural Transformation of Streptococcus thermophilus and the Possibility of Identifying the Mechanism in the Genus Leuconostoc
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 박재용(Jae-Yong Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 1권 1호, 50~54쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.01.30

영문 초록

Natural genetic transformation is one of mechanism for horizontal transfer of genetic elements in bacteria which is an integral part of the physiology of bacteria. Streptococcus thermophilus utilize a novel quorum sensing system to control for development of natural competence which composes Rgg-type response regulator (ComR) and hydrophobic peptide pheromone (ComS). Matured ComS is released outside of cell during early exponential phase when growing in peptide free chemical defined medium (CDM). Matured ComS is transported via Ami (oligopeptide transport system) form outside to cytoplasm, and then bind to ComR. Activated ComR (matured ComS combining form of ComR) induces transcription of comX, which encodes an alternative sigma factor (σᵡ) that regulates expression of late competence genes. Adding synthetic matured form of ComS to CDM, it can induce genetic transformation of S. thermophilus. The genus Leuconostoc has not been identified natural transformation mechanism even though presenting homologous genes related with late competence development. The study for identifying natural transformation mechanism of Leuconostoc can realize development of improved strains for kimchi industry.

목차

서론

S. thermophilus의 자연적 형질전환 현상

S. thermophilus의 자연적 형질전환 유도 메커니즘

S. thermophilus의 자연적 형질전환의 응용

Leuconostoc 속 유산균의 자연적 형절 전환 능력 보유 가능성

요약

키워드

natural genetic transformation Streptococcus thermophilus Leuconostoc kimchi