Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough
Articolo
Data di Pubblicazione:
2005
Citazione:
Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough / R. Foschino, E. Venturelli, C. Picozzi. - In: CURRENT MICROBIOLOGY. - ISSN 0343-8651. - 51:6(2005), pp. 413-418.
Abstract:
Thirty-five sourdough samples used for sweet and salted Italian baked products were checked for the presence of a virus active on Lactobacillus sanfranciscensis species. One phage, named EV3, was isolated and its phenotypic and genotypic features were investigated. It belonged to the Siphoviridae family (morphotype B1); its life cycle at 25°C lasted 3 hours with a burst size of about 30 viral particles per infected cell. SDS-PAGE showed one major structural protein of 35 kDa and four minor proteins. The genome, approximately 32 kb long, was a double stranded linear DNA molecule with a pac-type system. Phage spreading into sourdough did not adversely affect acidification and volume increase of the dough neither lactobacilli counts; the propagation of viral particles showed to be hindered. This is the first report of the isolation of a L. sanfranciscensis phage.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Lactobacillus sanfranciscensis; bacteriophage; sourdough
Elenco autori:
R. Foschino, E. Venturelli, C. Picozzi
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