Food Science and Technology Department

 

Authors

Todd Klaenhammer, Southeast Dairy Foods Research Center, North Carolina State UniversityFollow
Eric Altermann, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC
Fabrizio Arigoni, Nestle Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
Alexander Bolotin, Genetique Microbienne, CRJ INRA, Domaine de Vilvert, 78352 Jouy en Josas cedex, France
Fred Breidt, USDA Agricultural Research Service
Jeffrey Broadbent, Utah State University, Logan, UT
Raul Cano, California Polytechnic State University, San Luis Obispo, CA
Stephane Chaillou, Flore Lactique et Environnement Carn´e, INRA-CRJ, Domaine de Vilvert, 78350 Jouy-en-Josas, France
Josef Deutscher, INRA-CNRS URA1925, F-78850 Thiverval-Grignon, France
Mike Gasson, Institute of Food Research, Norwich, UK
Maarten van de Gutche, Genetique Microbienne, CRJ INRA, Domaine de Vilvert, 78352 Jouy en Josas cedex, France
Jean Guzzo, Laboratoire de Microbiologie, UMR INRA-Universit´e de Bourgogne, Dijon, France
Axel Hartke, Laboratoire de Microbiologie de l’Environnement, EA 956 USC INRA, IRBA Universite de Caen, F-14032 Caen Cedex, France
Trevor Hawkins, Joint Genome Institute Production Genomic Facility, 2800 Mitchell Drive, Walnut Creek, CA
Pascal Hols, Unit´e de G´en´etique, Batiment Camoy, Place Croix du Sud, UCL, B-1348, Louvain-la Neuve, Belgium
Robert W. Hutkins, University of Nebraska-LincolnFollow
Michiel Kleerebezem, Wageningen Center for Food Sciences, 6700AN Wageningen, The Netherlands
Jan Kok, University of Groningen, 9751NN Haren, The Netherlands
Oscar Kuipers, University of Groningen, 9751NN Haren, The Netherlands
Mark Lubbers, Fonterra Research Centre [Formerly the New Zealand Dairy Research Institute], Private Bag 11 029, Palmerston North, New Zealand
Emanuelle Maguin, Genetique Microbienne, CRJ INRA, Domaine de Vilvert, 78352 Jouy en Josas cedex, France
Larry McKay, University of Minnesota, St. Paul, MN
David Mills, University of California, Davis, CA
Arjen Nauta, Corporate Research FCDF, PO Box 87, 7400AB Deventer, The Netherlands
Ross Overbeek, Interegated Genomics Inc, Chicago, Illinois
Herman Pel, DSM Food Specialties, The Netherlands
David Pridmore, Nestle Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
Milton Saier, University California, San Diego, La Jolla, CA
Douwe van Sinderen, University College Cork, Cork, Republic of Ireland
Alexei Sorokin, Genetique Microbienne, CRJ INRA, Domaine de Vilvert, 78352 Jouy en Josas cedex, France
James Steele, University of Wisconsin-Madison, Madison, WI
Daniel O'Sullivan, University of Minnesota, St. Paul, MN
Willem de Vos, Wageningen Center for Food Sciences, 6700AN Wageningen, The Netherlands
Bart Weimer, Utah State University, Logan, UT
Monique Zagorec, Flore Lactique et Environnement Carn´e, INRA-CRJ, Domaine de Vilvert, 78350 Jouy-en-Josas, France
Roland Seizen, Wageningen Center for Food Sciences, 6700AN Wageningen, The Netherlands

Date of this Version

8-20-2002

Comments

Published in Antonie van Leeuwenhoek 82: 29–58, 2002. © 2002 Kluwer Academic Publishers. Used by permission.

Abstract

This review summarizes a collection of lactic acid bacteria that are now undergoing genomic sequencing and analysis. Summaries are presented on twenty different species, with each overview discussing the organisms fundamental and practical significance, environmental habitat, and its role in fermentation, bioprocessing, or probiotics. For those projects where genome sequence data were available by March 2002, summaries include a listing of key statistics and interesting genomic features. These efforts will revolutionize our molecular view of Gram-positive bacteria, as up to 15 genomes from the low GC content lactic acid bacteria are expected to be available in the public domain by the end of 2003. Our collective view of the lactic acid bacteria will be fundamentally changed as we rediscover the relationships and capabilities of these organisms through genomics.

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