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Streptococcus thermophilus phage monitoring in a cheese factory: Phage characteristics and starter sensitivity
(Elsevier, 2009-08)
Nineteen Streptococcus thermophilus phages isolated from an Argentinean cheese plant were studied regarding their host range, morphology, packaging mechanism and nucleotide sequence of the variable region VR2 (one of the ...
Characterization of three Lactobacillus delbrueckii subsp. bulgaricus phages and the physicochemical analysis of phage adsorption
(Wiley Blackwell Publishing, Inc, 2004-01)
Aims: Three indigenous Lactobacillus delbrueckii subsp. bulgaricus bacteriophages and their adsorption process were characterized. Methods and Results: Phages belonged to Bradley's group B or the Siphoviridae family ...
Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
(American Dairy Science Association, 2006-12)
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze ...
Characterization of two temperate lactobacillus paracasei bacteriophages: Morphology, kinetics and adsorption
(Karger, 2015-03)
Background/Aims: Adsorption and kinetic parameters, latent period, burst size and burst time, are characteristics of phage/host systems and can be affected by several environmental factors. As only few studies have focused ...
Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
(Wiley Blackwell Publishing, Inc, 2009)
Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei.Methods and results: Twenty-two Lact. paracasei phages ...
Phage-resistance linked to cell heterogeneity in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1
(Elsevier Science, 2008-12)
The aim of this work was to study the relationship between the cell morphological heterogeneity and the phage-resistance in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1. Two morphological variants ...
Characterization of spontaneous phage-resistant derivatives of Lactobacillus delbrueckii commercial strains
(Elsevier Science, 2006-12)
A total of 44 spontaneous phage-resistant mutants were isolated from three commercial Lactobacillus delbrueckii strains by secondary culture and agar plate methods. Phenotypic characteristics related to their phage-resistance ...
Dairy bacteriophages and phage resistance
(Research Signpost, 2008)
Lactic acid bacteria (LAB) have been the focus of substantial research due to their economic importance in food fermentation. Bacteriophage infection leads to the lysis of starter cells, thereby interrupting the fermentation. ...
Bacteriophages in dairy plants
(Elsevier, 2021)
Bacteriophages represent the main microbiological threat for the manufacture of fermented foods. The dairy industry is the most affected by this problem, as phages are naturally present in raw milk, surfaces, vats, tanks, ...
Novos bacteriófagos de Staphylococcus aureus oriundos de leite bovino: isolamento, caracterização e atividade antibiofilme bacteriano
(Universidade Federal de Santa MariaBrasilMedicina VeterináriaUFSMPrograma de Pós-Graduação em Medicina VeterináriaCentro de Ciências Rurais, 2021-08-17)
Bacteriophages or phages are viruses that have the ability to infect and lyse bacteria through cell lysis. These viruses may represent a promising alternative for the treatment of bacterial infections, especially those ...