Chromosomal genetic instability in Streptococcus thermophilus
نویسندگان
چکیده
منابع مشابه
Streptococcus thermophilus.
Streptocus tmophilus, as a species designation (Orla-Jensen, 1919), has included those members of the nonhemolytic streptococci that possess the unusual combination of characteristics of extreme salt sensitivity, nonobligate thermophily, a rigorous fermentative pattern with respect to certain sugars (Sherman, 1937), and, based upon attempts to culture on synthetic media, a notoriety for nutriti...
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ATP-dependent phosphorylation of [14C]galactose by 11 strains of Streptococcus thermophilus indicated that these organisms possessed the Leloir enzyme, galactokinase (galK). Activities were 10 times higher in fully induced, galactose-fermenting (Gal+) strains than in galactose-nonfermenting (Gal-) strains. Lactose-grown, Gal- cells released free galactose into the medium and were unable to util...
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Although Streptococcus thermophilus accumulated [14C]lactose in the absence of an endogenous energy source, galactose-fermenting (Gal+) cells were unable to accumulate [14C]galactose unless an additional energy source was added to the test system. Both Gal+ and galactose-nonfermenting (Gal-) strains transported galactose when preincubated with sucrose. Accumulation was inhibited 50 or 95% when ...
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A promoter probe vector, pTG244, was constructed with the aim of isolating transcription initiation signals from Streptococcus thermophilus (Streptococcus salivarius subsp. thermophilus). pTG244 is based on the Escherichia coli-streptococcus shuttle vector pTG222, into which the promoterless chloramphenicol acetyltransferase gene of Bacillus pumilus (cat-86) was cloned. Random Sau3A fragments f...
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Streptococcus thermophilus is widely used for the manufacture of yoghurt and Swiss or Italian-type cheeses. These products have a market value of approximately 40 billion dollars per year, making S. thermophilus a species that has major economic importance. Even though the fermentation properties of this bacterium have been gradually improved by classical methods, there is great potential for f...
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ژورنال
عنوان ژورنال: Le Lait
سال: 1993
ISSN: 0023-7302
DOI: 10.1051/lait:1993216