Diversity of Streptococcus thermophilus phages in a large-production cheese factory in Argentina.
J Dairy Sci
; 89(10): 3791-9, 2006 Oct.
Article
en En
| MEDLINE
| ID: mdl-16960053
ABSTRACT
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classified within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.
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Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Variación Genética
/
Queso
/
Fagos de Streptococcus
/
Streptococcus thermophilus
País/Región como asunto:
America do sul
/
Argentina
Idioma:
En
Revista:
J Dairy Sci
Año:
2006
Tipo del documento:
Article
País de afiliación:
Argentina