Characterization of prophages containing “evolved” Dit/Tal modules in the genome of Lactobacillus casei BL23

Lactic acid bacteria (LAB) have many applications in food and industrial fermentations. Prophage induction and generation of new virulent phages is a risk for the dairy industry. We identified three complete prophages (PLE1, PLE2, and PLE3) in the genome of the well-studied probiotic strain Lactobac...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Dieterle, M.E., Fina Martin, J., Durán, R., Nemirovsky, S.I., Sanchez Rivas, C., Bowman, C., Russell, D., Hatfull, G.F., Cambillau, C., Piuri, M.
Formato: JOUR
Materias:
Bacteriophage
Baseplate
Lactobacillus casei
Prophage
Bacteriophages
Bins
Dairy products
Genes
Lactic acid
Molecular biology
Polymerase chain reaction
Strain
Carbohydrate-binding modules
Industrial fermentation
Lactic acid bacteria
Prophages
Quantitative real time PCR
Receptor-binding proteins
Proteins
bacterial protein
distal tail protein
mitomycin
tail associated lysin baseplate protein
unclassified drug
nucleic acid synthesis inhibitor
viral protein
bacteriophage
bacterium
chemical binding
fermentation
food industry
genetic analysis
genome
protein
Article
bacterial genome
bacterial strain
controlled study
gene sequence
kinetics
Lactobacillus
Lactobacillus casei bl23
Lactobacillus paracasei
Lactococcus
Listeria
nonhuman
prophage
real time polymerase chain reaction
receptor binding
Streptococcus
structural proteomics
food control
genetics
metabolism
physiology
virology
virus activation
Food Microbiology
Mitomycin
Nucleic Acid Synthesis Inhibitors
Viral Tail Proteins
Virus Activation
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01757598_v100_n21_p9201_Dieterle
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares