A rapid mechanical lysing procedure for routine analysis of plasmids from lactobacilli, isolated from sourdoughs

International Journal of Food Microbiology

Volumn 29, Issue 1, 1996, Pages 93-104

  Reinkemeier, Marita ^a   Rocken W ^a   Leitzmann, C ^b  

^a Fed Ctr Cereal Potato Lipid Res   (Germany)

^b JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

Enzymatic lysis; Lactobacillus; Mechanical disruption; Plasmid isolation; Pure starter culture; Sourdough

Indexed keywords

LACTOBACILLUS; BACTERIA (MICROORGANISMS);

PLASMID DNA;

ARTICLE; BACTERIUM ISOLATION; CELL WALL; LACTOBACILLUS; LYSIS; MECHANICAL STRESS; PLASMID;

BREAD; FOOD HANDLING; LACTOBACILLUS; PLASMIDS; REPRODUCIBILITY OF RESULTS; SPECIES SPECIFICITY;

EID: 0029873450     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(94)00168-5     Document Type: Article

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