Identification of Capsular Polysaccharide Synthesis Loci Determining Bacteriophage Susceptibility in Tetragenococcus halophilus-Reference-Cited by-同舟云学术

Identification of Capsular Polysaccharide Synthesis Loci Determining Bacteriophage Susceptibility in Tetragenococcus halophilus

Published:2023-06-15 Issue:3 Volume:11 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Wakinaka Takura¹^ORCID,Matsutani Minenosuke²^ORCID,Watanabe Jun¹³⁴^ORCID,Mogi Yoshinobu¹,Tokuoka Masafumi⁵^ORCID,Ohnishi Akihiro⁵^ORCID

Affiliation:

1. Manufacturing Division, Yamasa Corporation, Choshi, Japan

2. NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan

3. Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, Japan

4. Institute of Fermentation Sciences, Fukushima University, Fukushima, Japan

5. Department of Fermentation Science, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo, Japan

Abstract

T. halophilus is a halophilic lactic acid bacterium that contributes to the fermentation processes for various salted foods. Bacteriophage infections of T . halophilus have been a major industrial problem causing fermentation failures.

Funder

Yamasa Corporation

TUA | NODAI Genome Research Center, Tokyo University of Agriculture

Fukushima University

Tokyo University of Agriculture

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.00385-23

Reference61 articles.

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2. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan

3. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

4. Occurrence of bacteriophages lytic for Pediococcus halophilus, a halophilic lactic-acid bacterium, in soy sauce fermentation.

5. Preparation of Phage-insensitive Strains ofTetragenococcus halophilaand Its Application for Soy Sauce Fermentation

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