O'Connell Laura M, Kelleher Philip, van Rijswijck Irma M H, de Waal Paul, van Peij Noël N M E, Mahony Jennifer, van Sinderen Douwe
APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland; email:
DSM Biotechnology Center, Delft, The Netherlands.
Annu Rev Food Sci Technol. 2022 Mar 25;13:409-431. doi: 10.1146/annurev-food-052720-011445.
Competence refers to the specialized physiological state in which bacteria undergo transformation through the internalization of exogenous DNA in a controlled and genetically encoded process that leads to genotypic and, in many cases, phenotypic changes. Natural transformation was first described in and has since been demonstrated in numerous species, including and . Homologs of the genes encoding the DNA uptake machinery for natural transformation have been reported to be present in several lactic acid bacteria, including spp., , and spp. In this review, we collate current knowledge of the phenomenon of natural transformation in Gram-positive bacteria. Furthermore, we describe the mechanism of competence development and its regulation in model bacterial species. We highlight the importance and opportunities for the application of these findings in the context of bacterial starter cultures associated with food fermentations as well as current limitations in this area of research.
感受态是指细菌通过在一个受控的、由基因编码的过程中内化外源DNA而发生转化的特殊生理状态，该过程会导致基因型改变，并且在许多情况下还会导致表型改变。自然转化于[具体年份]首次被描述，此后在众多物种中得到证实，包括[具体物种1]和[具体物种2]。据报道，编码自然转化DNA摄取机制的基因同源物存在于几种乳酸菌中，包括[具体乳酸菌1]属、[具体乳酸菌2]属和[具体乳酸菌3]属。在本综述中，我们整理了革兰氏阳性菌自然转化现象的现有知识。此外，我们描述了感受态形成的机制及其在模型细菌物种中的调控。我们强调了在与食品发酵相关的细菌发酵剂培养背景下应用这些发现的重要性和机会，以及该研究领域目前的局限性。
