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Adsorption, latent period and burst size of phages of some strains of lactic streptococci

Published online by Cambridge University Press:  01 June 2009

Barbara P. Keogh
Barbara P. Keogh
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
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Summary

The host–phage reactions of 20 strains of lactic streptococci currently used in cheese manufacture, and the phages active on them, were studied under a variety of conditions. The phages of the lactic streptococci conformed in their behaviour with the general behaviour of phages for other bacterial species. The burst size of phages which attack one strain of starter culture varied widely and also varied when one phage attacked different host strains. The burst size of a phage was also influenced by the host on which it was previously propagated. An increase of temperature from 30 to 37 °C the latent period, but it increased, decreased, or had no effect on the burst size. This increase in temperature also usually decreased the percentage adsorption of phage. Rennet at a concentration of 0·02 % significantly reduced the percentage adsorption of phage in sterile reconstituted milk and also in tryptone yeast-extract broth.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 3 , October 1973 , pp. 303 - 309
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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