Profiles of Plasmids in Lactobacilli Isolated from Fermented Foods

被引：0

作者：

Auputinan, Panitnart ^{[1
]}

Tragoolpua, Yingmanee ^{[1
]}

Pruksakorn, Sumalee ^{[1
]}

Thongwai, Narumol ^{[1
]}

机构：

[1] Chiang Mai Univ, Fac Sci, Dept Biol, Chiang Mai 50200, Thailand

来源：

CHIANG MAI JOURNAL OF SCIENCE | 2011年 / 38卷 / 04期

关键词：

Lactobacillus sp; plasmid DNA; fermented foods; lactic acid; LACTIC-ACID BACTERIA; DNA;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Biochemical tests were used for identification of 105 isolates of lactobacilli isolated from 24 fermented foods. The dominant species found were Lactobacillus fermentum, L plantarum and brevis Plasmids profiles of these isolated lactobacilli were further investigated. Interestingly, only twelve bacterial isolates containing plasmids were detected (11.43 %). Their plasmid patterns were variable with plasmid bands ranging from six to eight. Furthermore, these plasmid harboring lactobacilli were evaluated by 16S rRNA gene sequencing..

引用

页码：648 / 652

页数：5

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