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Isolation and characterization of bacteriophages from fermenting sauerkraut
S S Yoon1, R Barrangou-Poueys, F Breidt
1Department of Biological Resources and Technology, Yonsei University, Wonju 220-710, South Korea.
Applied and Environmental Microbiology
|February 2, 2002
Abstract:
This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.