Plasmid profiles of bacteriocin-producingLactobacillus isolates from African fermented foods |
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| Authors: | N A Olasupo D K Olukoya S A Odunfa |
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| Institution: | (1) Department of Botany and Microbiology, Faculty of Science, Lagos State University, Ojo, Lagos, Nigeria;(2) Genetics Division, National Institute for Medical Research, Yaba, Lagos, Nigeria;(3) Department of Botany and Microbiology, University of Ibadan, Ibadan, Nigeria |
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| Abstract: | Fourteen of 200Lactobacillus isolates from African fermented foods,viz. ‘wara’, ‘kenkey’, ‘ugba’, ‘ogi’, ‘kunuzarki’, ‘fufu’ and ‘iru’ were found to produce bacteriocins againstL. plantarum and only three bacteriocinogenic isolates inhibited some of the food pathogens. Plasmid analysis of the 14 bacteriocin-producing
lactobacilli showed that only 5 isolates harbored plasmids ranging in size from 3.1 to 55.5 kb. |
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