Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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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.

Keywords: Lactobacillus sp., plasmid DNA, fermented foods, lactic acid

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