Date of Award:
5-1987
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Jeffery K. Kondo
Committee
Jeffery K. Kondo
Committee
D. T. Bartholomew
Committee
F. J. Post
Committee
D. P. Cornforth
Abstract
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.
Checksum
746075fecdd2ce83e703e76c92df0dab
Recommended Citation
Liu, Mei-Ling, "Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat" (1987). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5342.
https://digitalcommons.usu.edu/etd/5342
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