Host-Range Studies of Lactic Streptococcal Bacteriophages

Henning, D. R.; Black, Chelsea; Sandine, W. E.; Elliker, P. R.

doi:10.3168/jds.s0022-0302(68)86911-5

Cited by 17 publications

(10 citation statements)

References 13 publications

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“…Lactic streptococcal strains resistant to a wide diversity of phage have been reported (2,4,6). The properties of these phage-insensitive strains that enable them to resist phage are, for the most part, unidentified.…”

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confidence: 99%

Phage Resistance in a Phage-Insensitive Strain of Streptococcus lactis : Temperature-Dependent Phage Development and Host-Controlled Phage Replication

Sanders

Klaenhammer

1984

Appl Environ Microbiol

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Streptococcus lactis ME2 is a dairy starter strain that is insensitive to a variety of phage, including 418. The efficiency of plating of 418 on ME2 and Ni could be increased from <1 x 10-9 to 5.0 x 10-2 and from 7.6 x 10-7 to 2.1 x 10-2, respectively, when the host strains were subcultured at 40°C before plating the phage and the phage assay plates were incubated at 40°C. Host-dependent replication was demonstrated in Ni at 30°C and in Ni and ME2 at 40°C, suggesting the operation of a temperature-sensitive restriction and modification system in ME2 and Ni. The increased sensitivity of ME2 and Ni to 418 at 40°C was also demonstrated by lysis of broth cultures and increased plaque size. ME2 grown at 40°C showed an increased ability to adsorb 418, indicating a second target for temperature-dependent phage sensitivity in ME2. Challenge of Ni with a 418 preparation that had been previously modified for growth on Ni indicated that at 40°C phage development was characterized by a shorter latent period and larger burst size than at 30°C. The evidence presented suggests that the high degree of phage insensitivity expressed by ME2 consists of a variety of temperature-sensitive mechanisms, including (i) the prevention of phage adsorption, (ii) hostcontrolled restriction of phage, and (iii) suppression of phage development. At 30°C these factors appear to act cooperatively to prevent the successful emergence of lytic phage active against S. lactis ME2.

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confidence: 99%

Phage Resistance in a Phage-Insensitive Strain of Streptococcus lactis : Temperature-Dependent Phage Development and Host-Controlled Phage Replication

Sanders

Klaenhammer

1984

Appl Environ Microbiol

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“…On the other hand, almost every isolate (except for isolate 17, isolated from starter D 2 ) was sensitive to phage p 1 . The absence of infective phages in certain isolates might be attributed to the non utilization of such culture in the plant where its isolation took place (Henning et al, 1968). Also, if the tested starters were only recently used in the plant there was no sufficient time for the multiplication of bacteriophages to be experimentally detected.…”

Section: Sensitivity Of Commercial Starters Isolated Culturesmentioning

confidence: 99%

Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters

Oriani

Yokoya

2004

Braz. arch. biol. technol.

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“…This determines the host range of the bacteriophages and modification to any of those structure may affect phage host interaction (Duplessis et al, 2006). Variability of the host range among different bacteriophages is well reported (Daly, 1983;Heap and Jarvis, 1980;Henning et al, 1986). This may be due to phage evolution by either mutation or recombination events or to a change in the bacterial sensitivity to phages (Jarvis, 1989).…”

Section: Host Rangementioning

confidence: 99%

The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products

Ahn¹,

Azzouny²,

Huyền³

et al. 2009

Korean Journal for Food Science of Animal Resources

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This study was to review the classification, detection and control of bacteriophage in fermented dairy products. Bacteriophage has lytic and/or lysogenic life cycles. Epidemiologically speaking, detected major phages are c2, 936 and p335. Among them p335 has been the largest concern in dairy industry. Traditionally, various analytical technologies, such as spot, starter activity, indicator test, ATP measurement and conductimetric analysis, have been used for the phage detection. In recent years, advanced methods such as flow cytometric method, petrifilm, enzyme linked immunosorbent assay (ELISA) and multiflex PCR diagnostic kit have been deveoloped. The phage contamination has been controlled by using heat, highpressure treatment, and the combinations of heat and pressure, and/or chemical. Also some starter cultures with phage-resistant character have been developed to minimize the concentration of phages in dairy product. Bacteriophage inhibition media such as calcium medium was also mentioned. To prevent the contamination of bacteriophage in dairy industry, further researches on the detection and control of phage, and phage resistant starters are necessary in the future.

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Host-Range Studies of Lactic Streptococcal Bacteriophages

Cited by 17 publications

References 13 publications

Phage Resistance in a Phage-Insensitive Strain of Streptococcus lactis : Temperature-Dependent Phage Development and Host-Controlled Phage Replication

Phage Resistance in a Phage-Insensitive Strain of Streptococcus lactis : Temperature-Dependent Phage Development and Host-Controlled Phage Replication

Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters

The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products

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