INVESTIGADORES
BINETTI Ana Griselda
artículos
Título:
Comparative analysis of Streptococcus thermophilus bacteriophages isolated from a yogurt industrial plant.
Autor/es:
QUIBERONI, A.; AUAD, L.; BINETTI, A. G.; SUÁREZ, V.; REINHEIMER, J. A.; RAYA, R.
Revista:
FOOD MICROBIOLOGY
Editorial:
ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Referencias:
Año: 2003 vol. 20 p. 461 - 469
ISSN:
0740-0020
Resumen:
Phage infections represent a serious problem in the dairy industry where Streptococcus thermophilus is largely used as a starter in
yogurt and cheese manufactures. The goal of the present study was to determine the permanence in the plant and the diversity
among 11 lytic S. thermophilus phages isolated from batches with acidifying problems in an Argentinian yogurt factory between
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
yogurt and cheese manufactures. The goal of the present study was to determine the permanence in the plant and the diversity
among 11 lytic S. thermophilus phages isolated from batches with acidifying problems in an Argentinian yogurt factory between
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
Streptococcus thermophilus is largely used as a starter in
yogurt and cheese manufactures. The goal of the present study was to determine the permanence in the plant and the diversity
among 11 lytic S. thermophilus phages isolated from batches with acidifying problems in an Argentinian yogurt factory between
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilus
S. thermophilus phages isolated from batches with acidifying problems in an Argentinian yogurt factory between
1998 and 2000. Phages were characterized by their morphology, restriction patterns, DNADNA hybridization analysis and host
range. Restriction analysis of their genomes allow us to arrange them in six groups, while host spectrum using 20 S. thermophilusS. thermophilus
strains revealed five groups. A strong relationship among phages was observed when Southern and Dot blot hybridizations were
performed. Sensitive strains were not lysogenic since neither of them was induced by mitomycin C. Our results, concerning the
diversity, monitoring and permanence of phages in the dairy plant environment, complement the findings of authors that cover
phage collections from European countries.