Plasmid DNA of Lactobacillus from Indonesian traditional fermented foods with interest in developing food grade host-vector system
1997
Napitupulu, R. | Kanti, A. | Yunlineri, T. | Hardiningsih, R. | Julistiono, H. (Pusat Penelitian dan Pengembangan Biologi-LIPI, Bogor (Indonesia). Balitbang Mikrobiologi)
To develop a food grade host-vector system as a tool in genetic engineering, a preliminary study on genetic of lactic acid bacteria, isolated from Indonesian traditional fermented foods, has been conducted. The study was mainly focussed on the plasmid profiles analysis. Gram +, bacilli (rod) shaped acids producing bacteria were isolated from varied traditional fermented foods such as "acar" (cocktail fermented cucumber, carrot, and chili), "caisin" (fermented vegetable), "dadih" (fermented milk of buffalo), "dendeng" (fermented meat product), "lobak" (fermented radish), "pindang selar" (fermented fish), "tempoyak" (fermented durian), "Tongcay" (dryed fermented vegetable), and waste of tofu. The isolated strains were tentatively identified as Lactobacillus sp. No plasmids of nine strains was observed. Fifty five plasmids with size of less than 10 kb from twenty one strains were observed. These small plasmids were remain cryptic but could be selected for further analyses as vector. Cells without plasmid may be used as cell host candidate experiments. Coccus shaped, acid producing bacterium was found in all samples
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