Interactions between phage insensitive and sensitive bacteria of some strains of Lactococcus lactis subsp. lactis

被引：0
|
作者：
Guertler, R. [1 ]
Suessmuth, R. [1 ]
机构：
[1] Univ Hohenheim, Germany
来源：
Food Biotechnology | 1990年 / 4卷 / 01期
关键词：
Bacteriology - Dairy Products--Production;
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摘要：
Phage infection of starter cultures is an important problem in cheese production. The relation of phage insensitive and phage sensitive cells was studied with Lactococcus lactis strains and its virulent homologous phage. For strain 05M-47 we have found an average relation of phage insensitive to phage sensitive cells of about 1:2×101. This relation was changed by the addition of calcium in favour of sensitive cells to 1:3×104. In the case of strain 530-7 and its homologous phage, however, no constant relationship was found.
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