Delorme Christine
Laboratoire de Génétique Microbienne, INRA de Jouy-en-Josas, France.
Int J Food Microbiol. 2008 Sep 1;126(3):274-7. doi: 10.1016/j.ijfoodmicro.2007.08.014. Epub 2007 Aug 22.
Streptococcus thermophilus is a major dairy starter used in yogurt and cheese production. In Streptococcus genus, S. thermophilus is the only one food species among commensal and opportunistic pathogen species. Comparative genomics suggest that this species recently emerged and evolved by combination of loss-of-function and horizontal gene transfer events. These gene transfer events detected in S. thermophilus have originated from other dairy species and might contribute to its adaptation to the milk environment.
嗜热链球菌是酸奶和奶酪生产中使用的主要乳用发酵剂。在链球菌属中，嗜热链球菌是共生菌和机会致病菌中唯一的食品类菌种。比较基因组学表明，该菌种是最近通过功能丧失和水平基因转移事件的组合而出现和进化的。在嗜热链球菌中检测到的这些基因转移事件起源于其他乳用菌种，可能有助于其适应牛奶环境。
