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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(6): 843-851
Characteristics on host specificity, infection, and temperature stability of Weissella phages from watery kimchi
Soomin Lee1 • Jong-Hyun Park1
1 Department of Food Science and Biotechnology, Gachon University, Seongnamdae-ro 13120, Republic of Korea
ABSTRACT
Three bacteriophages (phage), Φ53, ΦWC54, and ΦWC56, of Weissella were isolated from watery kimchi and characterized. ΦWC53 belonged to Siphoviridae and ΦWC54 and ΦWC56 belonged to Myoviridae family. By one-step growth, the burst sizes were 5–260 particles/infected cells and the latent periods were 20–45 min. The phages infected Weissella spp., Leuconostoc mesenteroides, and Lactobacillus spp., differently by showing clear or turbid plaques. The phage adsorption rates on lactic acid bacteria were high on Weissella and low on Leuconostoc and Lactobacillus. However, the adsorption of ΦWC53 occurred variously among Weissella spp. and Weissella host grew well in the liquid culture without lysis after challenging by ΦWC53. Tolerances of these phages to temperature showed more various than those to pH. ΦWC53 was stable at 7 °C and 30 °C, but ΦWC54 and ΦWC56 were stable only at 7 °C. Therefore, three Weissella phages belonged to the different families and indicated diverse infection patterns on Weissella, Leuconostoc, and Lactobacillus with various stabilities for pH and temperature.
KEYWORD
Weissella · Bacteriophage · Plaque · Temperature stability · Kimchi fermentation
Food Science and Biotechnology 2021 ; 30(6): 843-851
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