CHARACTERIZATION OF A VIRULENT LACTOBACILLUS-SAKE PHAGE PWH2

被引：15
|
作者：
LEUSCHNER, RGK [1 ]
ARENDT, EK [1 ]
HAMMES, WP [1 ]
机构：
[1] UNIV HOHENHEIM, INST LEBENSMITTELTECHNOL, GARBENSTR 25, D-70599 STUTTGART, GERMANY
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1993年 / 39卷 / 4-5期
关键词：
D O I：
10.1007/BF00205063
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A virulent bacteriophage PWH2 was isolated from fermented sausage. Out of 14 strains of Lactobacillus sake and 5 strains of L. curvatus tested as potential hosts, only L. sake Ls2 was sensitive. The plaques had a diameter of 0.5-1 mm. One-step growth kinetics of bacteriophage PWH2 revealed the following characteristics: a latent period of 1.5 h, a rise period of 1 h and a burst size of 110 (+/-10) phages per cell. From electron micrographs it was deduced that bacteriophage PWH2 has an icosahedral head, a long non-contractile tail and a complex base plate. The genome is linear and 35 kbp in length. The structural proteins consist of three major and two minor proteins. After an infection of L. sake Ls2, isolates were obtained that were resistant to PWH2. By treatment with mitomycin C, isolate R4a was found to be lysogenic. DNA/DNA hybridisation proved homology of phage PWH2 with the chromosomal DNA of strain R4a.
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页码：617 / 621
页数：5
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