Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2011 (Vol. 3, Issue: 2)
Article Information:

Plasmid Profiling and Curing of Lactobacillus Strains Isolated from Fermented Milk for Probiotic Applications

B. Lavanya, S. Sowmiya, S. Balaji and B. Muthuvelan
Corresponding Author:  B. Muthuvelan 

Key words:  Food and diary markets, Lactobacillus spp., plasmid profiling, probiotics, , ,
Vol. 3 , (2): 95-101
Submitted Accepted Published
2010 December, 25 2011 February, 02 2011 April, 10
Abstract:

In this study, the antimicrobial susceptibilities and presence of plasmids in 7 probiotics strains which had been isolated from the fermented milk were determined. Resistance to 8 commonly used antibiotics $- lactans (penicillin, ampicilin), gram positive spectrum (vanomycin), broad spectrum (rifampin, trimethoprim) and aminogycosides (kanamycin, streptomycin, and bacitracin) was assessed by disk diffusion. Among these strains 20, 20, 60, 70, 90 and 100% were found to be exhibit a significant degree of resistance to kanamycin, trimetroprim, rifampicin, kanamycin, amphicilin and penicillin respectively. Further, plasmid profile and curing of plasmid were performed for the seven isolates. Analysis of the plasmid profiles of the 7 cured derivatives revealed loss of plasmids except 2 strains where curing was partially effective. All the strains lost penicillin resistance after curing indicating that plasmids encodes for resistance character. However, vanomycin resistance is not lost upon curing which indicates that such resistance is usually intrinsic (chromosomally encoded and not transmissible). Finally, the antimicrobial susceptibility after curing was done to check the safety aspect of the isolates for their application as probiotics and among the 7 strains, 5 were proved to be potent probiotics.
Abstract PDF HTML
  Cite this Reference:
B. Lavanya, S. Sowmiya, S. Balaji and B. Muthuvelan, 2011. Plasmid Profiling and Curing of Lactobacillus Strains Isolated from Fermented Milk for Probiotic Applications.  Advance Journal of Food Science and Technology, 3(2): 95-101.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved