A review of plasmids in Clostridium perfringens is presented. The characterization of the caseinase mediating plasmid pHB101 based upon limited DNase treatment, restriction endonuclease treatment, and agarose gel electrophoresis is described. Antibiotic profiles for the wild type strain and the cured strain were determined. The plasmid pHB101 was non self‐transferable. The curing procedure resulted in a stable morphological change from rod to coccoid or bacillary‐coccoid shape. A screening of C. perfringens strains showed the general presence of a 9.4 Mdal plasmid which may have been overlooked in the past due to chromosomal DNA masking effects.
|Original language||English (US)|
|Number of pages||23|
|Journal||Journal of Food Safety|
|State||Published - Nov 1981|
ASJC Scopus subject areas
- Food Science