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Isolation and characterization of bacteriophages from fermenting sauerkraut.
- Source :
-
Applied and environmental microbiology [Appl Environ Microbiol] 2002 Feb; Vol. 68 (2), pp. 973-6. - Publication Year :
- 2002
-
Abstract
- This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.
- Subjects :
- Food-Processing Industry methods
Lactobacillus virology
Leuconostoc virology
Myoviridae classification
Myoviridae isolation & purification
Siphoviridae classification
Siphoviridae isolation & purification
Bacteriophages classification
Bacteriophages isolation & purification
Brassica
Fermentation
Food-Processing Industry instrumentation
Subjects
Details
- Language :
- English
- ISSN :
- 0099-2240
- Volume :
- 68
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Applied and environmental microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 11823247
- Full Text :
- https://doi.org/10.1128/AEM.68.2.973-976.2002