Electrotransformation of Lactobacillus acidophilus Group A1

Authors

  • D. Carey Walker,

    1. Department of Microbiology, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695-7624, USA
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  • Kenji Aoyama,

    1. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695-7624, USA
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  • Todd R Klaenhammer

    Corresponding author
    1. Department of Microbiology, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695-7624, USA
    2. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695-7624, USA
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*Corresponding author.

Abstract

Abstract Two strains of Lactobacillus acidophilus Group A1, the neotype ATCC 4356 and a human isolate NCFM-N2, widely used as a dietary adjunct in milk and cultured dairy products, were transformed with plasmid DNA by electroporation. The transformation characteristics exhibited by the two L. acidophilus strains were found to differ markedly even though they appeared similar at the genomic level based on the DNA patterns of SmaI restriction fragments. To our knowledge, this is the first report of a consistent, reproducible transformation system of Lactobacillus acidophilus strains comprising the A1 DNA homology group.

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