Thermophilic lactic acid bacteria phages isolated from Argentinian dairy industries

被引：54

作者：

Suárez, VB ^{[1
]}

Quiberoni, A ^{[1
]}

Binetti, AG ^{[1
]}

Reinheimer, JA ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD PROTECTION | 2002年 / 65卷 / 10期

关键词：

D O I：

10.4315/0362-028X-65.10.1597

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Sixty-one natural phages (59 of Streptococcus thermophilus and 2 of Lactobacillus delbrueckii subsp. bulgaricus) were isolated from Argentinian dairy plants from November 1994 to July 2000. Specifically, 17 yogurt samples (18% of all samples) and 26 cheese samples (79%) contained phages lytic to S. thermophilus strains. The number of viral particles found in samples ranged from 10(2) to 10(9) PFU/ml. The phages belonged to Bradley's group B or the Siphoviridae family (morphotype B1). They showed high burst size values and remarkably short latent periods. The results of this study show that phages were found more frequently in cheesemaking processes than in yogurt-making processes. The commercial streptococcus strains appeared to propagate more phages, whereas the natural strains propagated fewer phage strains. These results suggest that the naturally occurring cultures are inherently more phage resistant.

引用

页码：1597 / 1604

页数：8

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