Isolation of Streptococcus lactis Bacteriophages and Their Interaction with the Host Cell

José L. Parada; María I. La Vía; Alberto J. Solari

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Isolation of Streptococcus lactis Bacteriophages and Their Interaction with the Host Cell

机译：乳酸链球菌噬菌体的分离及其与宿主细胞的相互作用

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Phages may cause lysis of lactic acid bacteria used in cheese production. Three virulent bacteriophages specific for Streptococcus lactis subsp. lactis C2 were isolated and purified from cheese whey. They showed distinct plaque sizes, and although they had similar morphology by electron microscope examination, their dimensions were slightly different. The phage heads were elongated and hexagonal in shape, and the flexible tails appeared periodically cross-striated. They were DNA phages based on the acridine orange test. On infection, phage was adsorbed on the bacterial surface by the free end of the tail. After 80 min of incubation at 25°C, the phage heads appeared empty, slightly collapsed, and possessed a visible hollow tube through which the genetic material had been injected.

机译：噬菌体可能导致干酪生产中使用的乳酸菌溶解。三种特异于乳酸链球菌亚种的强力噬菌体。从干酪乳清中分离和纯化乳酸C2。它们显示出不同的斑块大小，尽管通过电子显微镜检查它们具有相似的形态，但是它们的大小略有不同。噬菌体的头部呈细长形，六边形，并且柔性的尾巴呈周期性横条纹。它们是基于the啶橙测试的DNA噬菌体。感染时，噬菌体被尾巴的自由端吸附在细菌表面。在25°C下温育80分钟后，噬菌体头空着，略微塌陷，并具有可见的中空管，遗传物质已通过该中空管注入。

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《Applied and Environmental Microbiology》 |1984年第6期|共3页
作者
José L. Parada; María I. La Vía; Alberto J. Solari;
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6. Isolation of Streptococcus lactis Bacteriophages and Their Interaction with the Host Cell [O] . José L. Parada, María I. La Vía, Alberto J. Solari 1984

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Isolation of Streptococcus lactis Bacteriophages and Their Interaction with the Host Cell

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