Electrotransformation of meat lactobacilli. Effect of several parameters on their efficiency of transformation
1993
Aymerich, M.T. | Hugas, M. | Garriga, M. | Vogel, R.F. | Monfort, J.M.
Intact cells of several lactobacilli isolated from Spanish dry fermented sausages (Lactobacillus curvatus, Lact. sake, Lact. plantarum and Lact. bavaricus) were transformed by electroporation. With pNZ12 as a vector, transformation efficiencies of 2.4 X 10(5), 3.8 X 10(3) and 8.8 X 10(2) transformants microgram(-1) DNA were observed for Lact. curvatus CTC435, Lact. sake CTC335 and Lact. bavaricus CTC232, respectively. Effects of variation in experimental parameters on transformation efficiency were evaluated. Strains, vectors and buffers were the determinant parameters. The growth phase of the culture, cell concentration, voltage, use of cell wall weakening agents and the purity of the vector influenced the transformation efficiency in most strains.
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