Isolation and Characterization of Temperate Phages in Enterococcus faecium from Sprouts

새싹채소 유래 Enterococcus faecium으로부터 Temperate Phage의 분리와 특성

  • Lee, Young-Duck (Department of Food Science and Biotechnology, Gachon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
  • 이영덕 (가천대학교 식품생물공학과) ;
  • 박종현 (가천대학교 식품생물공학과)
  • Received : 2013.12.12
  • Accepted : 2014.01.27
  • Published : 2014.06.30


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.


Supported by : 농촌진흥청


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