Gene replacement in Lactobacillus helveticus

Author:

Bhowmik T1,Fernández L1,Steele J L1

Affiliation:

1. Department of Food Science, University of Wisconsin-Madison 53706.

Abstract

An efficient method for gene replacement in Lactobacillus helveticus CNRZ32 was developed by utilizing pSA3 as an integration vector. This plasmid is stably maintained in CNRZ32 at 37 degrees C but is unstable at 45 degrees C. This method consisted of a two-step gene-targeting technique: (i) chromosomal integration of a plasmid carrying an internal deletion in the gene of interest via homologous recombination and (ii) excision of the vector and the wild-type gene via homologous recombination, resulting in gene replacement. By using this procedure, the chromosomal X-prolyl dipeptidyl aminopeptidase gene (pepXP) of CNRZ32 was successfully inactivated.

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Reference25 articles.

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3. Accelerated ripening of Gouda cheese. 2. Effect of freezed-shocked Lactobacillus helveticus on proteolysis and flavor development;Bartles H. J.;Milchwissenschaft,1987

4. Development of an electroporation procedure for gene disruption in Lactobacillus helveticus CNRZ32;Bhowmik T.;J. Gen. Microbiol.,1993

5. Bhowmik T. and J. L. Steele. Unpublished data.

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