Affiliation:
1. Equipe de Génétique Microbienne, U. E. R. des Sciences de l'Alimentation, 14032 Caen Cedex, France; and Laboratoire de Recherches de Technologie Laitière, Institut National de la Recherche Agronomique, 35042 Rennes Cedex, France2
Abstract
A total of 113 strains of mesophilic strains lactic streptococci of the species
Streptococcus lactis, S. lactis
subsp.
diacetilactis
, and
S. cremoris
, chosen from 291 strains that had been previously classified into six groups on the basis of their sensitivity to 132 virulent phages, were subjected to induction with mitomycin C. Among these strains, 43% produced phages capable of forming plaques of lysis on an indicator strain either spontaneously or after induction. There was a close correlation between the lytic spectra of temperate and virulent phages. Among the strains studied, 25% were shown to be indicator strains. These results emphasized the high probability of development of temperate phages in a starter culture containing mesophilic lactic streptococci and therefore their importance as a cause of accidents in cheese making.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference20 articles.
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4. Variation of phage resistance of Streptococcus cremoris upon Iysis with virulent phage;Frolich G.;Milchwissenschaft,1978
5. The contribution of starter strains to the level of phage infection in a commercial cheese factory;Heap H. A.;N. Z. J. Dairy Sci. Technol.,1977
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