【摘 要】
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Bacteriophage infection of lactic acid bacteria is considered an important worldwide problems in food fermentation industry,because it may produce low quality or unsafe foods,cause fermentation failur
【机 构】
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Key Laboratory of Dairy Biotechnology and Engineering, Minsitry of Education, Inner Mongolia Agricul
【出 处】
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第八届全国微生物资源学术暨国家微生物资源平台运行服务研讨会
论文部分内容阅读
Bacteriophage infection of lactic acid bacteria is considered an important worldwide problems in food fermentation industry,because it may produce low quality or unsafe foods,cause fermentation failure,and result in economic losses.To increase curren knowledge on the properties of Lactobacillus virulent phages,we evaluated the effect of divalent cations,temperature,pH and chloramphenicol on the adsorption ability of Lactobacillus virulent phage P1.Phage P1 was isolated from the abnormal fermentation liquid of Lactobacillus plantarum IMAU10120.The results showed that this phage belonged to Siphoviridae family.The latent period of this phage was 45 min,and the burst time was 90 min.Burst size was 132.88±2.37 PFU per infective centre.This phage showed good tolerance at different temperatures,and only 50 ℃ Temperature expressed little influence on phage infectivity and adsorption,but the incubation at 50 ℃ only affected its adsorption.Adsorption rate reached a maximum value between 30℃ and 42℃.A higher adsorption rate was obtained from pH 6 to pH 8.Moreover,calcium ions promoted and increased the adsorption capacity of phage P1,but magnesium expressed negative effects.Chloramphenicol had no effect on phage adsorption.This study increased currently knowledge on the characterization and biological aspects of Lactobacillus virulent phages,and may provide some basic information that can be used to design successful anti-phage strategies in the food industry.
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