Transformation of Lactobacillus by Electroporation

Species of the genus Lactobacillus are used worldwide in the production of fermented food or fodder from raw agricultural materials (1 ). To obtain fermentation products that are reproducible and of high quality, fermentations are initiated by the addition of well-defined starter cultures. The techniques of molecular biology offer a controllable approach to improve commercially important lactic acid bacteria. An essential element of this approach for strain improvement is a method for introducing DNA into the cells.