Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut
Open Access
- 1 February 2002
- journal article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 68 (2) , 973-976
- https://doi.org/10.1128/aem.68.2.973-976.2002
Abstract
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.Keywords
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