Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 46 Issue 3
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- Pages.323-327
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- 2014
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- 0367-6293(pISSN)
DOI QR Code
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)
- Received : 2013.12.12
- Accepted : 2014.01.27
- Published : 2014.06.30
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.
Keywords
Enterococcus faecium;temperate phage;Siphoviridae;host spectrum;stability
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Acknowledgement
Supported by : 농촌진흥청
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