The creation of milk products such as cheeses and yogurts is dependent on the conversion by various anaerobic bacteria, including several Lactobacillus species, of lactose to glucose and galactose, ultimately producing lactic acid. These conversions are dependent on both permease and B- galactosidase as part of the lac operon. After selection for rapid fermentation for the production of yogurt, one Lactobacillus subspecies lost its ability to regulate lac operon expression [Lapierre, L., et al. (2002). J. Bacteriol. 184:928-935]. Would you consider it likely that in this subspecies the lac operon is "on" or "off"? What genetic events would likely contribute to the loss of regulation as described above? (Ctrl) -

Biology (MindTap Course List)
11th Edition
ISBN:9781337392938
Author:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg
Publisher:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg
Chapter14: Gene Regulation
Section: Chapter Questions
Problem 13TYU: INTERPRET DATA Develop a simple hypothesis that would explain the behavior of each of the following...
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The creation of milk products such as cheeses and yogurts is dependent on the conversion by various
anaerobic bacteria, including several Lactobacillus species, of lactose to glucose and galactose,
ultimately producing lactic acid. These conversions are dependent on both permease and B-
galactosidase as part of the lac operon. After selection for rapid fermentation for the production of
yogurt, one Lactobacillus subspecies lost its ability to regulate lac operon expression [Lapierre, L., et al.
(2002). J. Bacteriol. 184:928-935]. Would you consider it likely that in this subspecies the lac operon is
"on" or "off"? What genetic events would likely contribute to the loss of regulation as described above?
(Ctrl) -
Transcribed Image Text:Styles The creation of milk products such as cheeses and yogurts is dependent on the conversion by various anaerobic bacteria, including several Lactobacillus species, of lactose to glucose and galactose, ultimately producing lactic acid. These conversions are dependent on both permease and B- galactosidase as part of the lac operon. After selection for rapid fermentation for the production of yogurt, one Lactobacillus subspecies lost its ability to regulate lac operon expression [Lapierre, L., et al. (2002). J. Bacteriol. 184:928-935]. Would you consider it likely that in this subspecies the lac operon is "on" or "off"? What genetic events would likely contribute to the loss of regulation as described above? (Ctrl) -
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