Electrotransformation of meat lactobacilli. Effect of several parameters on their efficiency of transformation |
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| Authors: | M.T. Aymerich M. Hugas M. Garriga R.F. Vogel J.M. Monfort |
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| Affiliation: | IRTA, Meat Technology Center, Granja Camps i Armet s/n, Monells, Girona, Spain;Institute of Food Technology, Hohenheim University, Stuttgart, Germany |
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| Abstract: | Intact cells of several lactobacilli isolated from Spanish dry fermented sausages ( Lactobacillus curvatus, Lact. sake, Lact. plantarum and Lact. bavaricus ) were transformed by electroporation. With pNZ12 as a vector, transformation efficiencies of 2.4 times 105, 3.8 times 103 and 8.8 times 102 transformants μg-1 DNA were observed for Lact. curvatus CTC435, Lact. sake CTC335 and Lact. bavaricus CTC232, respectively.
Effects of variation in experimental parameters on transformation efficiency were evaluated. Strains, vectors and buffers were the determinant parameters. The growth phase of the culture, cell concentration, voltage, use of cell wall weakening agents and the purity of the vector influenced the transformation efficiency in most strains. |
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