中文摘要：

乳酸菌是食品发酵工业中重要的益生菌，利用分子生物学技术构建的菌种对食品产业发展及人类健康具有重要影响。本文主要通过介绍乳酸菌食品级系统的基本要求、食品级质粒的元件组成、食品级质粒构建策略及其应用的研究进展，展示了乳酸菌食品级分子操作系统的建立对乳酸菌的深层次开发利用所具有的重要意义。

英文摘要：

Lactic acid bacteria(LAB)are important probiotic microorganisms used in food fermentation industry.Molecularbiological manipulation of these microorganisms has great potential for the development of food industry and human health.Based on the characteristics of lactic acid bacteria and the development of molecular biology,this review aims at the basicprinciples of a food-grade vector system for LAB,the components of a food-grade plasmid,the strategies to construct andtransform a food-grade plasmid,and recent applications of food-grade plasmids.This review highlights that food-grademolecular biology could have a major positive impact on further development and application of LAB.