Experiments were carried out to purify and characterize the
galactosidase of the Streptococcus lactis 7962. Purification was
accomplished using standard procedures; however the lability of
the enzyme to numerous treatments limited the techniques that could
be used and the amount of active enzyme recovered. Gel filtration
revealed that the enzyme...
Fast acid-producing streptomycin-resistant mutants for several
strains of lactic streptococci currently used in commercial Cheddar
cheese manufacture were isolated. Their isolation involved use of a
recently developed differential plating medium that allows identification
of fast acid-producing colonies. Both parents and mutants were characterized
with regard to growth, acid production, proteolytic...
A method for rapid isolation of plasmid DNA from group N
streptococci was developed. Chief advantages of the method were
simplicity, the utilization of microliter quantities of reagents,
and the obtainment of preparations highly enriched for covalently
closed circular plasmid DNA. The method was also applied to over
15 Leuconostoc...
Streptomycin resistance in both gram-positive and gram-negative bacteria is usually caused by a single mutation in the rpsL gene. The rpsL gene encodes the S12 protein of the ribosomal complex. The rpsL genes of various bacteria have consensus regions in their sequences. Primers were designed from these consensus pockets and...
The dairy industry relies primarily on consistent acid production
by the lactic streptococci for the manufacture of certain cheeses
and fermented dairy products. Variation in these cultures due to
genetic exchange has not been thoroughly investigated. This study
was undertaken to determine if genetic homology exists within the lactic
group,...