Virulent bacteriophages of Streptococcus thermophilus and lysogeny
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.59, no.9-10, pp.487-491, 2004 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 59 Issue: 9-10
- Publication Date: 2004
- Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.487-491
- Keywords: bacteriophages (S. thermophilus, lysogeny), LACTIC-ACID BACTERIA, SALIVARIUS SUBSP THERMOPHILUS, TEMPERATE BACTERIOPHAGES, ELECTRON-MICROSCOPY, PHAGES, CLASSIFICATION, EVOLUTION, YOGURT, CHEESE
- Ankara University Affiliated: No
Abstract
Thirty native (domestic, natural) and 9 industrial Streptococcus salivarius subsp. thermophilus (S. thermophilus) strains were used as hosts for the isolation of phages from 53 different materials including raw milk, yogurt, bulk, whey and Turkish Ayran. From these experiments, 23 virulent S. thermophilus phages were isolated from 3 of 9 industrial strains; designated as 709, 231 and B3. While all native S. thermophilus strains were found resistant to the phages tested, industrial originated strains 709, 231 and B3 were found very sensitive to almost all phages, CH-1, V1, V2, Y1, Y4 and 632 were as resistant as native strains. It is determined that apart from than their homologous hosts, phages could also use two other strains as a heterologous host. Industrially originated strains exhibited 3 different lytic spectra. In this study, neither native strains nor starter originated strains were found to have a lysogenic character.