Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Jeffery K. Kondo
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.
Liu, Mei-Ling, "Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat" (1987). All Graduate Theses and Dissertations. 5342.
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