Spontaneous phage-resistant mutants of Streptococcus thermophilus:: Isolation and technological characteristics

被引：22

作者：

Binetti, A. G. ^{[1
]}

Bailo, N. B. ^{[1
]}

Reinheimer, J. A. ^{[1
]}

机构：

[1] Univ Nacl Litoral, Inst Lactol Ind, Fac Ingn Quim, RA-3000 Santa Fe, Argentina

来源：

INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 04期

关键词：

Streptococcus thermophilus; phages; dairy technology;

D O I：

10.1016/j.idairyj.2006.05.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Spontaneous phage-resistant mutants were isolated from 12 commercial Streptococcus thermophilus strains by secondary-culture method. They were characterized by cell and colony morphology, carbohydrate fermentation patterns, phage-resistance stability, efficiency of plaquing (EOP), acidifying and proteolytic powers and milk acidification kinetics. Only 22.6% (n = 100) of isolates proved to be true phage-resistant mutants. Phage resistance stability was a variable parameter among the mutants isolated, while EOP values were mostly very low (< 10(-7)). Acidifying and proteolytic powers did not differ (p > 0.05) between phage-sensitive strains and their respective phage-resistant derivatives. Groups of mutants were found showing a milk acidifying activity which was slower or faster than that observed for the parent strain. Some mutants exhibiting high phage resistance and good technological capacities could be used as improved strains for industrial processes, (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：343 / 349

页数：7

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