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Plasmid-linked maltose utilization in Lactobacillus ssp.

M L Liu1, J K Kondo, M B Barnes

  • 1Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700.

Biochimie
|March 1, 1988
PubMed
Summary

Lactobacillus bacteria from fresh meat carry plasmids. A specific plasmid, pML291, was identified as crucial for maltose utilization in these meat-borne Lactobacillus strains.

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Area of Science:

  • Microbiology
  • Molecular Biology
  • Food Science

Background:

  • Lactobacillus species are common in fermented foods and can be found in raw meat.
  • Plasmids are extrachromosomal DNA elements that can confer advantageous traits to bacteria.
  • Understanding plasmid function is key to characterizing bacterial metabolism and adaptation.

Purpose of the Study:

  • To investigate the presence and characteristics of plasmids in Lactobacillus strains isolated from fresh meat.
  • To identify the specific plasmids responsible for maltose utilization in these strains.

Main Methods:

  • Isolation and characterization of Lactobacillus strains from fresh meat.
  • Plasmid DNA extraction and analysis (size and number).
  • Plasmid curing experiments to assess trait association.

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  • Restriction digestion and Southern blot hybridization for DNA analysis.

    • Main Results:

    • Lactobacillus plantarum and Lactobacillus ssp. strains harbored 1-5 plasmids (1.3-49 MDa).
    • Maltose utilization was linked to a 49 MDa plasmid (pML291) in Lactobacillus sp. DB29 and 34.5 MDa plasmids in other strains.
    • DNA analysis confirmed homology between pML291 and a related plasmid derivative (pML292).

    Conclusions:

    • Plasmids play a role in the metabolic capabilities of Lactobacillus strains found in fresh meat.
    • A specific plasmid (pML291) is strongly associated with maltose fermentation in certain Lactobacillus species.
    • Further research into these plasmids could reveal insights into bacterial adaptation and carbohydrate metabolism.