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한국식품과학회지
→ 한국식품과학회지2014 ; 46(3): 323-327
Isolation and Characterization of Temperate Phages in Enterococcus faecium from Sprouts
새싹채소 유래 Enterococcus faecium으로부터 Temperate Phage의 분리와 특성
Young-Duck Lee1,2 and Jong-Hyun Park1*
1Department of Food Science and Biotechnology, Gachon University, 2Department of Food Science and Engineering, Seowon Universit
이영덕1,2·박종현1*
1가천대학교 식품생물공학과, 2서원대학교 식품공학과
ABSTRACT
To analyze the characteristics of bacteriophages in Enterococcus faecium, D-19 and F6 phages were induced from five E. faeciumisolated 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.
KEYWORD
Enterococcus faecium, temperate phage, Siphoviridae, host spectrum, stability
한국식품과학회지 2014 Jun; 46(3): 323 - 327
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