Phage resistance in Lactococcus lactis subsp lactis strains isolated from traditional fermented milk products in Turkey

Akcelik M., Sanlibaba P., Tukel C.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.35, sa.5, ss.473-481, 2000 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 5
  • Basım Tarihi: 2000
  • Doi Numarası: 10.1046/j.1365-2621.2000.00403.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.473-481
  • Anahtar Kelimeler: lactococci, phage-host interactions, ABORTIVE INFECTION, BACTERIOPHAGE RESISTANCE, MOLECULAR CHARACTERIZATION, LYTIC BACTERIOPHAGE, ACID BACTERIA, RAPID METHOD, PLASMID DNA, CREMORIS, STREPTOCOCCI, RESTRICTION
  • Ankara Üniversitesi Adresli: Evet

Özet

Lactococcus lactis subsp. lactis strains isolated from traditional fermented milk products in Turkey were used to determine their phage resistance against three different lactic phages. The following modes of action were examined: phage adsorption inhibition in five strains, abortive infection (heat sensitive phage resistance) in three strains, restriction/modification in four strains and blocking of phage DNA injection in one strain. The genetic nature of the phage resistance systems in these strains was determined by comparison of phage proliferation parameters, e.g. adsorption (%), EOP, burst size, latent period and production of major capsid protein, between wild-type strains and their plasmid-cured derivatives.