OCCURRENCE OF PROPIONIBACTERIUM-FREUDENREICHII BACTERIOPHAGES IN SWISS CHEESE
OCCURRENCE OF PROPIONIBACTERIUM-FREUDENREICHII BACTERIOPHAGES IN SWISS CHEESE
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DOI：
10.1128/aem.61.7.2572-2576.1995
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发表时间：
1995-07-01
影响因子：
4.4
通讯作者：
BRIANDET, R
中科院分区：
文献类型：
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作者：
GAUTIER, M;ROUAULT, A;BRIANDET, R
我们从32个瑞士奶酪样品中的16个中分离出了对费氏丙酸杆菌有活性的噬菌体。噬菌体浓度范围为14至7 × 10（5）PFU/g，取决于样品和用于检测的敏感菌株。在我们收集的44株费氏丙酸杆菌中，只有8株是敏感的。我们观察到，在温暖的熟化室中丙酸杆菌增殖期间，在干酪条中发生噬菌体的增殖，但似乎这些噬菌体对丙酸植物群的发育没有不利影响。我们还发现，敏感的细胞，无论是来自启动器或奶酪制造牛奶，目前在奶酪中的高水平（10（9）CFU/g）。
We isolated bacteriophages active against Propionibacterium freudenreichii from 16 of 32 Swiss cheese samples. Bacteriophage concentrations ranged from 14 to 7 x 10(5) PFU/g, depending on the sample and the sensitive strain used for detection. Only a few strains, 8 of the 44 strains of P. freudenreichii in our collection, were sensitive. We observed that multiplication of bacteriophages occurred in the cheese loaf during multiplication of propionibacteria in a warm curing room, but it seems that these bacteriophages have no adverse effect on the development of the propionic flora. We also found that sensitive cells, originating from either the starter or the cheese-making milk, were present at a high level (10(9) CFU/g) in the cheese.