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Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang

Author

Listed:
  • Xia Chen

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

  • Mei Yang

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

  • Zhihong Sun

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

  • Wenjun Liu

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

  • Tiansong Sun

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

  • He Meng

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R.China)

  • Heping Zhang

    (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, P.R.China)

Abstract

The acid tolerance is an important property of Lactic acid bacteria as potential probiotics. H+-ATPase is considered a key gene in several bacteria with the ability of acid tolerance. We cloned and sequenced the full length cDNA of alpha subunit of H+-ATPase gene in Lactobacillus casei Zhang, which had been isolated from traditional home-made koumiss in Inner Mongolia of China. The results showed that the respective cDNA sequence is composed of 1530 nucleotides and codes a putative protein including 509 amino acids. In addition, we also reconstructed the phylogenic trees for H+-ATPase gene based on amino acids sequences of diverse strains of Lactic acid bacteria.

Suggested Citation

  • Xia Chen & Mei Yang & Zhihong Sun & Wenjun Liu & Tiansong Sun & He Meng & Heping Zhang, 2009. "Molecular cloning and characterisation of alpha subunit of H+-ATPase in Lactobacillus casei Zhang," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(1), pages 49-54.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:134-2008-cjfs
    DOI: 10.17221/134/2008-CJFS
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