Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell

Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscopy e...

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Guardado en:
Detalles Bibliográficos
Publicado: 1984
Materias:
bacteriophage
cheese
electron microscopy
Lactococcus lactis
nonhuman
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00992240_v47_n6_p1352_Parada
http://hdl.handle.net/20.500.12110/paper_00992240_v47_n6_p1352_Parada
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00992240_v47_n6_p1352_Parada
record_format dspace
spelling paper:paper_00992240_v47_n6_p1352_Parada2023-06-08T15:10:01Z Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell bacteriophage cheese electron microscopy Lactococcus lactis nonhuman Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscopy examination, their dimensions were slightly different. The phage heads were elongated and hexagonal in shape, and the flexible tails appeared periodically cross-striated. They were DNA phages based on the acridine orange test. On infection, phage was adsorbed on the bacterial surface by the free end of the tail. After 80 min of incubation at 25°C, the phage heads appeared empty, slightly collapsed, and possessed a visible hollow tube through which the genetic material had been injected. 1984 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00992240_v47_n6_p1352_Parada http://hdl.handle.net/20.500.12110/paper_00992240_v47_n6_p1352_Parada
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic bacteriophage
cheese
electron microscopy
Lactococcus lactis
nonhuman
spellingShingle bacteriophage
cheese
electron microscopy
Lactococcus lactis
nonhuman
Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
topic_facet bacteriophage
cheese
electron microscopy
Lactococcus lactis
nonhuman
description Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscopy examination, their dimensions were slightly different. The phage heads were elongated and hexagonal in shape, and the flexible tails appeared periodically cross-striated. They were DNA phages based on the acridine orange test. On infection, phage was adsorbed on the bacterial surface by the free end of the tail. After 80 min of incubation at 25°C, the phage heads appeared empty, slightly collapsed, and possessed a visible hollow tube through which the genetic material had been injected.
title Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
title_short Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
title_full Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
title_fullStr Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
title_full_unstemmed Isolation of Streptococcus lactis bacteriophages and their interaction with the host cell
title_sort isolation of streptococcus lactis bacteriophages and their interaction with the host cell
publishDate 1984
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00992240_v47_n6_p1352_Parada
http://hdl.handle.net/20.500.12110/paper_00992240_v47_n6_p1352_Parada
_version_ 1768543838746443776

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