ELECTROTRANSFORMATION OF MEAT LACTOBACILLI - EFFECT OF SEVERAL PARAMETERS ON THEIR EFFICIENCY OF TRANSFORMATION

被引：15

作者：

AYMERICH, MT

HUGAS, M

GARRIGA, M

VOGEL, RF

MONFORT, JM

机构：

[1] IRTA,CTR MEAT TECHNOL,GRANJA CAMPS I ARMET S-N,E-17121 MONELLS,SPAIN

[2] UNIV HOHENHEIM,INST FOOD TECHNOL,W-7000 STUTTGART 70,GERMANY

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1993年 / 75卷 / 04期

关键词：

D O I：

10.1111/j.1365-2672.1993.tb02783.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 103 and 8.8 x 10(2) transformants mug-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.

引用

页码：320 / 325

页数：6

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