Genetics of Lactobacilli : plasmid profiles and genetic exchange Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/wd375z514

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  • Lactobacilli are microorganisms with many applications in the fermented food and dairy industries. In addition to the actual fermentation of food products, lactobacilli are involved in the metabolic breakdown of lactose in dairy products, enabling a large population of lactose-intolerant humans to ingest milk. Lactobacilli are also used as health adjuncts in the prevention and cure of many diarrheas by their inhibition of pathogenic organisms in the intestine. The purpose of this study was many-fold. The presence of a plasmid-mediated bacteriocin, a protein complex inhibitory to other organisms, was investigated by growing different lactobacilli species together. Plasmids were seen in almost all strains of lactobacilli. Attempts were made to cure the plasmids and determine the trait for which they coded. Trials were conducted to improve a recent transformation procedure, electroporation, using an antibiotic resistant plasmid as the marker. None of the objectives were fully met, but the successes and failures can be used in furthering this field of study.
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  • File scanned at 300 ppi (Monochrome, 256 Grayscale) using Capture Perfect 3.0.82 on a Canon DR-9080C in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2013-06-04T18:57:37Z (GMT) No. of bitstreams: 1 ScarlettLoriM1990.pdf: 687245 bytes, checksum: b7f4293693de36417e37f902bf724d80 (MD5)
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