title: Isolation and characterization of bacteriophages from fermenting sauerkraut.
abstract: This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.
authors.affiliation: Department of Biological Resources and Technology, Yonsei University, Wonju 220-710, South Korea.
authors.forename: S S
authors.initials: SS
authors.lastname: Yoon
authors.forename: R
authors.initials: R
authors.lastname: Barrangou-Poueys
authors.forename: F
authors.initials: F
authors.lastname: Breidt
authors.forename: T R
authors.initials: TR
authors.lastname: Klaenhammer
authors.forename: H P
authors.initials: HP
authors.lastname: Fleming
mesh_terms: D001435:Bacteriophages / Q000145:classification* / Q000302:isolation & purification*; D001937:Brassica; D005285:Fermentation; D005525:Food-Processing Industry / Q000295:instrumentation* / Q000379:methods; D007778:Lactobacillus / Q000821:virology; D007934:Leuconostoc / Q000821:virology; D017900:Myoviridae / Q000145:classification / Q000302:isolation & purification; D017906:Siphoviridae / Q000145:classification / Q000302:isolation & purification