A new biological activity in vitro of fat-soluble vitamins and related substances: Phageinactivating effect of vitamins E and K, and Coenzyme Q.

Murata, Akira; Imazu, Kyoko; Tokunaga, Koichi; Soejima, Tomoko; Miyata, Setsuko; Katsuki, Keiko; Kato, Fumio

doi:10.1271/bbb1961.49.1903

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Importance of bacteriophages in fermentation processes

Wünsche

1989

Acta Biotechnologica

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Any bacterial strain can be infected by virulent phages or harbour one or more prophages. Therefore, bacteria-phage interactions are to be regarded as fundamental properties of bacteria. In current industrial fermentation processes phages can be advantageously employed for the identification of bacterial production strains (phage typing). In some cases phages are involved in the production of enzymes and special substances. The fundamental importance of phages in any technical fermentation process, however, is based on the peculiarities of their obligately parasitic life cycle. The propagation of phages in fermentation processes can cause complete (or a t least partial) lysis of the production strains and, consequently, serious disturbances in the production process and considerable economic losses. The phage problem in the fermentation industry has not yet been completely solved. For the protection of technical processes against virulent phages five measures are discussed: phage-protected sterile fermentation, employment. of alternative cultures, employment of phage-resistant mutants. employment of phage inhibitors, and employment of immobilized bacterial cells. The problem of the protection of bacterial production strains from prophage induction is more difficult and practically unsolved. Two possibilities to minimize the process risk due to temperate phages, the elimination of inducing factors during the fermentation process, and the selection of production strains which are difficult to induce, are discussed.

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