Isolation and identification of DNA plasmids of Lactobacillus spp. isolated from traditional food in Southern Thailand
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Abstract
Lactobacillus is lactic acid bacteria (LAB), which have been found in various fermented foods. Recently, Lactobacillus was used as a host–cell bacteria to produce the recombinant protein. These proteins were antigens that could produce the immunity against several diseases. Additionally, antigen–producing Lactobacillus could use directly as edible vaccine via mixing with feed and drinking water, reducing the protein purification process. DNA plasmids of Lactobacillus were specific and different with plasmid of gram’s negative bacteria. The novel DNA plasmids were found and developed. The most of those plasmid DNA are patented in many countries. The aims of this research were to isolate and classify the DNA plasmids of Lactobacillus isolated from traditional fermented foods sampling around Southern area of Thailand namely Pla–som, Pla–duk–ra, Pla–pang–dang, Kung–som and Nham–hed. The twenty of eighty–nine isolates were isolated DNA plasmid. A total thirty– four DNA plasmids were found in L. plantarum, L. lactis, L. acidophilus and L. casei. There were one to three DNA plasmids per isolate, with DNA plasmid sizes ranging between 2.5 to 15 kb. Restriction fragment length polymorphism (RFLP) identification revealed that all DNA plasmids had eight distinct enzyme recognition sites
for EcoRI, HindIII and BamHI
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