Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated from kimchi
- Authors
- Kong, Se-Jin; Park, Jong-Hyun
- Issue Date
- Jun-2020
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Bacteriophage; Kimchi; Myoviridae; Podoviridae; Weissella cibaria; Acid tolerrance
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.29, no.6, pp.873 - 878
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 29
- Number
- 6
- Start Page
- 873
- End Page
- 878
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17855
- DOI
- 10.1007/s10068-019-00723-4
- ISSN
- 1226-7708
- 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.
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