Selection and analysis of bacteriophage-insensitive mutants of Streptococcus thermophilus isolated in Ukraine

被引：3

作者：

Naumenko, Oksana ^{[1
]}

Skrypkina, Inessa ^{[2
]}

Zhukova, Yaroslava ^{[3
]}

Vakulenko, Mykola ^{[3
]}

Kigel, Natalia ^{[1
]}

机构：

[1] Natl Acad Agr Sci Ukraine, Inst Food Resources, Dept Biotechnol, 4a E Sverstiuk Str, UA-02002 Kiev, Ukraine

[2] Natl Acad Sci Ukraine, Inst Mol Biol & Genet, Lab Biosynth Nucle Acids, 150 Zabolotnyy Str, UA-03143 Kiev, Ukraine

[3] Natl Acad Agr Sci Ukraine, Inst Food Resources, Dept Analyt Res & Foods Qual, 4a E Sverstiuk Str, UA-02002 Kiev, Ukraine

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2019年 / 72卷 / 04期

关键词：

Bacteriophage-insensitive mutants; Streptococcus thermophilus; Phage resistance; Identification; PCR; PHAGES; RESISTANCE; DIVERSITY; CLEAVAGE;

D O I：

10.1111/1471-0307.12607

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacteriophage-insensitive Streptococcus thermophilus mutants (BIMs) were obtained by treating the phage-sensitive industrial strains with virulent phages. Five BIMs acquired resistance to S. thermophilus phages of two (cos and pac) main groups selected at Ukrainian dairy processing enterprises. In addition, the valuable biotechnological properties of BIMs were characterised. During fermentation, they formed fermented milk curds with a homogeneous, dense consistency, with pleasant taste and flavour. The BIMs were identified as S. thermophilus by phenotypic and species-specific PCR methods. The BIMs could be used as starters to stabilise the fermentation process under phage infection conditions.

引用

页码：515 / 523

页数：9

共 36 条

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[36] Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC (vol 98, pg 1426, 2015)
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