Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated from kimchi
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kong, Se-Jin | - |
dc.contributor.author | Park, Jong-Hyun | - |
dc.date.available | 2020-03-03T06:48:17Z | - |
dc.date.created | 2020-02-24 | - |
dc.date.issued | 2020-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17855 | - |
dc.description.abstract | Five bacteriophages were isolated from kimchi with the hosts of two Weissella cibaria and acid-producing bacteria, and characterized for understanding Weissella phage. By transmission electron microscope, WC51 and WC52 belonged to the Myoviridae and WC005, WC130, and WC248 belonged to the Podoviridae. One-step growth curves showed that latent periods of bacteriophages ranged from 70 to 90 min and burst sizes ranged from 7 to 195 particles/cell. WC51 and WC005 were thermally resistant than the others and those D values were 71 and 34 s at 70 degrees C. pH stability test at pH 2.0-4.0 showed WC005 was most stable and the others were also stable at low pH of 3.0. Interestingly, the phages showed two types of morphology and had a high tolerance under acidic condition, therefore, which might cause mortality to the Weissella after middle stage of kimchi fermentation. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.title | Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated from kimchi | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000504134400002 | - |
dc.identifier.doi | 10.1007/s10068-019-00723-4 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.6, pp.873 - 878 | - |
dc.identifier.kciid | ART002590876 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85077164521 | - |
dc.citation.endPage | 878 | - |
dc.citation.startPage | 873 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 29 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | Kong, Se-Jin | - |
dc.contributor.affiliatedAuthor | Park, Jong-Hyun | - |
dc.type.docType | Article; Early Access | - |
dc.subject.keywordAuthor | Bacteriophage | - |
dc.subject.keywordAuthor | Kimchi | - |
dc.subject.keywordAuthor | Myoviridae | - |
dc.subject.keywordAuthor | Podoviridae | - |
dc.subject.keywordAuthor | Weissella cibaria | - |
dc.subject.keywordAuthor | Acid tolerrance | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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