Profiles of Plasmids in Lactobacilli Isolated from Fermented Foods
Panitnart Auputinan, Yingmanee Tragoolpua, Sumalee Pruksakorn and Narumol Thongwai* Author for corresponding; e-mail address: nthongw@hotmail.com
Volume: Vol.38 No.4 (OCTOBER 2011)
Short Communication
DOI:
Received: -, Revised: -, Accepted: -, Published: -
Citation: Auputinan P.., Tragoolpua Y.., Pruksakorn S.. and Thongwai N.., Profiles of Plasmids in Lactobacilli Isolated from Fermented Foods, Chiang Mai Journal of Science, 2011; 38(4): 648-652.
Abstract
Biochemical tests were used for identification of 105 isolates of lactobacilli isolated from 24 fermented foods. The domainant species found were Lactobacillus fermentum, L. plantarum and L. brevis. Plasmids profiles of these isolated lactobacilli were further investigated. Tnterestingly, 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.