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Characterization of four new Lactococcus lactis bacteriophages isolated from dahi whey
Author(s) -
MASUD TARIQ,
LATIF ASIA,
HAMEED ABDUL
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00452.x
Subject(s) - lactococcus lactis , lytic cycle , microbiology and biotechnology , food science , biology , lactococcus , bacteriophage , streptococcaceae , nisin , bacteria , virology , antimicrobial , virus , lactic acid , biochemistry , genetics , escherichia coli , gene , antibiotics
Four lytic phages of Lactococcus lactis ssp. diacetylactis isolated from indigenous dahi whey were examined for their stability, growth characteristics and morphology. All these phages were partially inactivated by CHCl 3 , remained stable at 40°C and were partially inactivated at pH 3. There was a marked difference among these phages with respect to latent period, rise period and burst size. All phages belonged to Bradley's group B.