Table 4 Bacterial strains and plasmids used in this study
Strain or plasmid | Relevant genotype or description | Reference and/or source |
|---|---|---|
Strains Lactobacillus casei SY13 | Isolated from milk cheese | Preserved in our lab |
Lactobacillus plantarum M15 | Isolated from natural fermented yak milk | Preserved in our lab |
Lactobacillus rhamnosus YL4 | Isolated from milk cheese | Preserved in our lab |
Lactobacillus curvatus znj160802 | Isolated from traditional Chinese fermented dairy products | Dairy Processing Laboratory, Beijing Technology and Business University |
Lactobacillus coryniformis znj160401 | Isolated from a goat’s milk cheese | Dairy Processing Laboratory, Beijing Technology and Business University |
Lactobacillus brevis znj160202 | Isolated from traditional Chinese fermented dairy products | Dairy Processing Laboratory, Beijing Technology and Business University |
Escherichia coli DH5α | F−,φ80d lacZ △M15,△(lacZYA-argF)U169, deoR, recA1, endA1, hsdR17 (rk−,mk+), phoA, supE44, λ−, thi-1, gyrA96, relA1 | TaKaRa |
Plasmids | ||
pMD19T | clone vector; Ampr | TaKaRa |
pMD19T-CS | pMD19T derived plasmid, DNA standard for fluorescence quantitative PCR | this study |