title: [The use of plasmid profiles for the identification of Streptococcus lactis strains].
abstract: In this study, the plasmid contents of Streptococcus lactis strains, isolated from whey of white pickled cheese samples which produced using without industrial starter culture, were searched. It is determined that strains containing plasmids at a range of 1-10 with the molecular weight between 1.8 and 41 kilobases (Kb). Six of totally 28 Streptococcus lactis strains were classified into three groups according to their identical plasmid contents, and the others were identified as different strains.
authors.affiliation: Ankara Universitesi, Ziraat Fakültesi, Gida Bilimi ve Teknolojisi Bölümü, Ankara.
authors.forename: M
authors.initials: M
authors.lastname: Akçelik
mesh_terms: D000818:Animals; D002611:Cheese; D004269:DNA, Bacterial / Q000032:analysis*; D005516:Food Microbiology; D013294:Lactococcus lactis / Q000235:genetics / Q000302:isolation & purification*; D010957:Plasmids
chemical_list: D004269:DNA, Bacterial
vernacular_title: Streptococcus lactis suşlarinin tanimlanmasinda plazmid profillerinin kullanilabilirliği üzerine bir araştirma.