Detection of plasmids from lactobacillus spp. isolated from fermented foods

Abstract

Biochemical tests and 16s RNA gene sequencing were used for identification of 105 isolates of lactobacilli isolated from fermented foods. The dominant species were Lactobacillus fermentum, L. plantarum and L. brevis. To investigate the distribution of plasmids in lactobacilli, isolation of plasmids was performed. Twelve bacterial isolates containing plasmids were detected (11.43 %). Plasmid profiles of tested lactobacilli showed variable patterns. Several plasmids could be differentiated on the basis of their numbers and molecular weights. The plasmid bands detected were ranging from six to eight. To characterize these plasmid containing bacterial isolates, an antibiotic susceptibility test was performed with twelve antibiotics. The results showed that all bacterial isolates were resistant to fusidic acid, kanamycin, vancomycin and norfloxacin, and were sensitive to rifampicin, ampicillin, erythromycin and chloramphenicol.