This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by El Demerdash, H. A. M.
Right arrow Articles by Geis, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by El Demerdash, H. A. M.
Right arrow Articles by Geis, A.
Agricola
Right arrow Articles by El Demerdash, H. A. M.
Right arrow Articles by Geis, A.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, August 2003, p. 4408-4412, Vol. 69, No. 8
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.8.4408-4412.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Application of the shsp Gene, Encoding a Small Heat Shock Protein, as a Food-Grade Selection Marker for Lactic Acid Bacteria

Hassan A. M. El Demerdash,{dagger} Knut J. Heller,* and Arnold Geis

Institute for Microbiology, Federal Dairy Research Centre, 24103 Kiel, Germany

Received 3 September 2002/ Accepted 17 May 2003

Plasmid pSt04 of Streptococcus thermophilus contains a gene encoding a protein with homology to small heat shock proteins (A. Geis, H. A. M. El Demerdash, and K. J. Heller, Plasmid 50:53-69, 2003). Strains cured from the shsp plasmids showed significantly reduced heat and acid resistance and a lower maximal growth temperature. Transformation of the cloned shsp gene into S. thermophilus St11 lacking a plasmid encoding shsp resulted in increased resistance to incubation at 60°C or pH 3.5 and in the ability to grow at 52°C. A food-grade cloning system for S. thermophilus, based on the plasmid-encoded shsp gene as a selection marker, was developed. This approach allowed selection after transfer of native and recombinant shsp plasmids into different S. thermophilus and Lactococcus lactis strains. Using a recombinant plasmid carrying an erythromycin resistance (Emr) gene in addition to shsp, we demonstrated that both markers are equally efficient in selecting for plasmid-bearing cells. The average transformation rates in S. thermophilus (when we were selecting for heat resistance) were determined to be 2.4 x 104 and 1.0 x 104 CFU/0.5 µg of DNA, with standard deviations of 0.54 x 104 and 0.32 x 104, for shsp and Emr selection, respectively. When we selected for pH resistance, the average transformation rates were determined to be 2.25 x 104 and 3.8 x 103 CFU/0.5 µg of DNA, with standard deviations of 0.63 x 104 and 3.48 x 103, for shsp and Emr selection, respectively. The applicability of shsp as a selection marker was further demonstrated by constructing S. thermophilus plasmid pHRM1 carrying the shsp gene as a selection marker and the restriction-modification genes of another S. thermophilus plasmid as a functional trait.


* Corresponding author. Mailing address: Institute for Microbiology, Federal Dairy Research Centre, P.O. Box 6069, D-24121 Kiel, Germany. Phone: 49(0)431-6092340. Fax: 49(0)431-6092306. E-mail: heller{at}bafm.de.

{dagger} Present address: Biotechnology Research Center, Suez Canal University, Ismailia 41522, Egypt.


Applied and Environmental Microbiology, August 2003, p. 4408-4412, Vol. 69, No. 8
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.8.4408-4412.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.




This article has been cited by other articles:

  • Labrie, S., Bart, C., Vadeboncoeur, C., Moineau, S. (2005). Use of an {alpha}-Galactosidase Gene as a Food-Grade Selection Marker for Streptococcus thermophilus. J DAIRY SCI 88: 2341-2347 [Abstract] [Full Text]  
  • Sasaki, Y., Ito, Y., Sasaki, T. (2004). thyA as a Selection Marker in Construction of Food-Grade Host-Vector and Integration Systems for Streptococcus thermophilus. Appl. Environ. Microbiol. 70: 1858-1864 [Abstract] [Full Text]