Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut | Zendy

Sung-Sik Yoon | Zendy; Rodolphe Barrangou | Zendy; Fred Breidt | Zendy; Todd R. Klaenhammer | Zendy; H. P. Fleming | Zendy

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Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut

Author(s) -

Sung-Sik Yoon,

Rodolphe Barrangou,

Fred Breidt,

Todd R. Klaenhammer,

H. P. Fleming

Publication year - 2002

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.68.2.973-976.2002

Subject(s) - siphoviridae , starter , myoviridae , fermentation , biology , leuconostoc mesenteroides , bacteriophage , leuconostoc , isolation (microbiology) , lactobacillus plantarum , microbiology and biotechnology , food science , bacteria , lactobacillus , escherichia coli , lactic acid , genetics , gene

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.

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