Thermal resistance of bacteriophages attacking flavour-producing dairy Leuconostoc starter cultures

Atamer, Zeynep; Ali, Yahya; Neve, Horst; Heller, Knut J.; Hinrichs, Jörg

doi:10.1016/j.idairyj.2010.11.005

Cited by 46 publications

(54 citation statements)

References 32 publications

(31 reference statements)

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“…pseudomesenteroides phages and 11 Ln. mesenteroides phages was provided by two external phage collections, as described above (8).…”

Section: Phages and Strainsmentioning

confidence: 99%

“…mesenteroides phages was studied, as listed in Table 1. All 83 phages were propagated on selected host strains, as indicated in Table 1 and as described earlier (8).…”

Section: Phages and Strainsmentioning

confidence: 99%

“…The dissemination of Leuconostoc phages in German dairies has previously been determined (8). In the present work, we propose the first comprehensive phage taxonomy standard for lytic dairy Leuconostoc phages based on an in-depth characterization of 83 Leuconostoc phage isolates.…”

mentioning

confidence: 94%

“…mesenteroides) or Ln. pseudomesenteroides strains represent the predominant flavorproducing population (8), while Ln. lactis strains are less frequently used (9).…”

mentioning

confidence: 99%

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Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

Ali

Kot

Atamer

et al. 2013

Appl Environ Microbiol

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A set of 83 lytic dairy bacteriophages (phages) infecting flavor-producing mesophilic starter strains of the Leuconostoc genus was characterized, and the first in-depth taxonomic scheme was established for this phage group. Phages were obtained from different sources, i.e., from dairy samples originating from 11 German dairies (50 Leuconostoc pseudomesenteroides [Ln. pseudomesenteroides] phages, 4 Ln. mesenteroides phages) and from 3 external phage collections (17 Ln. pseudomesenteroides phages, 12 Ln. mesenteroides phages). All phages belonged to the Siphoviridae family of phages with isometric heads (diameter, 55 nm) and noncontractile tails (length, 140 nm). With the exception of one phage (i.e., phage ⌽LN25), all Ln. mesenteroides phages lysed the same host strains and revealed characteristic globular baseplate appendages. Phage ⌽LN25, with different Y-shaped appendages, had a unique host range. Apart from two phages (i.e., phages P792 and P793), all Ln. pseudomesenteroides phages shared the same host range and had plain baseplates without distinguishable appendages. They were further characterized by the presence or absence of a collar below the phage head or by unique tails with straight striations. Phages P792 and P793 with characteristic fluffy baseplate appendages could propagate only on other specific hosts. All Ln. mesenteroides and all Ln. pseudomesenteroides phages were members of two (host species-specific) distinct genotypes but shared a limited conserved DNA region specifying their structural genes. A PCR detection system was established and was shown to be reliable for the detection of all Leuconostoc phage types.

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“…pseudomesenteroides phages and 11 Ln. mesenteroides phages was provided by two external phage collections, as described above (8).…”

Section: Phages and Strainsmentioning

confidence: 99%

“…mesenteroides phages was studied, as listed in Table 1. All 83 phages were propagated on selected host strains, as indicated in Table 1 and as described earlier (8).…”

Section: Phages and Strainsmentioning

confidence: 99%

mentioning

confidence: 94%

“…mesenteroides) or Ln. pseudomesenteroides strains represent the predominant flavorproducing population (8), while Ln. lactis strains are less frequently used (9).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

Ali

Kot

Atamer

et al. 2013

Appl Environ Microbiol

Self Cite

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show abstract

“…Recently, the modern technology of milk powder and whey protein concentrate production applies often lower temperatures of treatment than during traditional technologies. Both milk powder and whey protein concentrates can be sources of high temperature-resistant phages and can influence the quality of the final product [111][112]. For separating whey proteins, ultrafiltration or/and microfiltration are more frequently employed.…”

Section: Milk Powder and Whey Protein Concentratesmentioning

confidence: 99%