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Isolation and characterization of temperate phages in enterococcus faecium from sprouts새싹채소 유래 Enterococcus faecium으로부터 Temperate Phage의 분리와 특성
- Other Titles
- 새싹채소 유래 Enterococcus faecium으로부터 Temperate Phage의 분리와 특성
- Authors
- Lee, Y.-D.; Park, J.-H.
- Issue Date
- Jun-2014
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Enterococcus faecium; Host spectrum; Siphoviridae; Stability; Temperate phage
- Citation
- Korean Journal of Food Science and Technology, v.46, no.3, pp.323 - 327
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 46
- Number
- 3
- Start Page
- 323
- End Page
- 327
- ISSN
- 0367-6293
- Abstract
- To analyze the characteristics of bacteriophages in Enterococcus faecium, D-19 and F6 phages were induced from five E. faecium isolated from sprouts by the treatment with mitomycin C. The bacteriophages of D-19 and F-6 had long, non-contractile tails and icosahedral heads, and were members of Siphoviridae family. As the host spectrum, D-19 phage lysed five out of 55 strains of E. faecium, whereas F6 phage lysed only three strains. Both D-19 and F6 phages displayed similar and high stabilities against ethanol and pH capable of resisting the exposure to 100% ethanol and pH 4. © The Korean Society of Food Science and Technology.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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Related Researcher
- Park, Jong Hyun
- BioNano Technology (Department of Food Science & Biotechnology)