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Plasmids of Staphylococcus aureus associated with live and processed poultry
The Journal of Applied Bacteriology
|April 1, 1986
Summary
Plasmids are common in Staphylococcus aureus from poultry, with specific plasmids linked to caseolysis and lactose fermentation. Most other traits of endemic strains are chromosomally located.
Area of Science:
- Microbiology
- Molecular Biology
- Genetics
Background:
- Staphylococcus aureus strains are isolated from various sources, including processed poultry.
- The presence and role of plasmids in different Staphylococcus aureus biotypes are not fully understood.
Purpose of the Study:
- To screen Staphylococcus aureus strains from processed poultry for plasmid presence.
- To investigate the genetic basis of specific characteristics in poultry-associated Staphylococcus aureus strains.
Main Methods:
- Plasmid screening using isolation and characterization techniques.
- Blot hybridization and restriction enzyme digest analyses for sequence homology.
- Curing experiments to determine plasmid-encoded functions.
Main Results:
- Plasmids were more prevalent in poultry-associated Staphylococcus aureus strains compared to human or endemic strains.
- A 1.65 kilobase pair (kBp) plasmid was common across poultry biotypes and showed sequence homology.
- The 18.2 kBp plasmid in 'altilis' strains was linked to caseolysis, and both 1.65 and 18.2 kBp plasmids affected lactose fermentation.
Conclusions:
- Plasmids play a role in specific traits of poultry-associated Staphylococcus aureus.
- The 1.65 kBp plasmid is conserved among poultry biotypes.
- Genetic determinants for endemic strain characteristics are likely chromosomally located.