Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat

Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat

Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest...

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Bibliographic Details
Main Author: Liu, Mei-Ling
Format: Others
Published: DigitalCommons@USU 1987
Subjects:
Plasmid-Linked
Maltose
Lactobacillus plantarum
Lactobacillus
Meat
Food Science
Online Access:https://digitalcommons.usu.edu/etd/5342
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6389&context=etd
id ndltd-UTAHS-oai-digitalcommons.usu.edu-etd-6389
record_format oai_dc
spelling ndltd-UTAHS-oai-digitalcommons.usu.edu-etd-63892019-10-13T06:07:09Z Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat Liu, Mei-Ling Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp. 1987-05-01T07:00:00Z text application/pdf https://digitalcommons.usu.edu/etd/5342 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6389&context=etd Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. All Graduate Theses and Dissertations DigitalCommons@USU Plasmid-Linked Maltose Lactobacillus plantarum Lactobacillus Meat Food Science
collection NDLTD
format Others
sources NDLTD
topic Plasmid-Linked
Maltose
Lactobacillus plantarum
Lactobacillus
Meat
Food Science
spellingShingle Plasmid-Linked
Maltose
Lactobacillus plantarum
Lactobacillus
Meat
Food Science
Liu, Mei-Ling
Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
description Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp.
author Liu, Mei-Ling
author_facet Liu, Mei-Ling
author_sort Liu, Mei-Ling
title Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
title_short Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
title_full Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
title_fullStr Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
title_full_unstemmed Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat
title_sort plasmid-linked maltose utilization in lactobacillus spp. isolated from meat
publisher DigitalCommons@USU
publishDate 1987
url https://digitalcommons.usu.edu/etd/5342
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6389&context=etd
work_keys_str_mv AT liumeiling plasmidlinkedmaltoseutilizationinlactobacillussppisolatedfrommeat
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