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Cheese, phages and anti-CRISPRs
Nature Microbiology ( IF 20.5 ) Pub Date : 2017-09-26 00:00:00 , DOI: 10.1038/s41564-017-0026-1 Alan R. Davidson
Nature Microbiology ( IF 20.5 ) Pub Date : 2017-09-26 00:00:00 , DOI: 10.1038/s41564-017-0026-1 Alan R. Davidson
Cheese, phages and anti-CRISPRs
中文翻译:
奶酪,噬菌体和抗CRISPRs
奶酪,噬菌体和抗CRISPRs
更新日期:2017-09-26
Nature Microbiology, Published online: 26 September 2017; doi:10.1038/s41564-017-0026-1
The study of phages that pose a threat to the cheese industry, which enabled the original demonstration that CRISPR–Cas systems work as adaptive immune systems in bacteria, now leads to the identification of a new anti-CRISPR that inhibits Cas9 from Streptococcus pyogenes.
中文翻译:
奶酪,噬菌体和抗CRISPRs
奶酪,噬菌体和抗CRISPRs
《自然微生物学》,在线发布:2017年9月26日; doi:10.1038 / s41564-017-0026-1
噬菌体研究对奶酪行业构成威胁,最初证实了CRISPR-Cas系统可作为细菌中的适应性免疫系统发挥作用,而现在,该研究已导致鉴定出一种新的可抑制化脓性链球菌Cas9的抗CRISPR 。