A bacteriophagelysing strain of Staphylococcus employed in the manufacture of dry sausage.
A bacteriophage of a certain Staphylococcus (a strain of Staphylococcus lactis) employed in the manufacture of dry sausage has been characterized. The host range of this bacteriophage is wide. In addition to the original host, 15 other strains (out of 40 strains tested) were found to support reproduction of the phage. The sensitive strains represented Staphylococcus saprophyticus and different types of S. lactis. The growth rate of the bacterial host did not influence the rates of phage adsorption, nor the maximal reproduction rate of new particles. With increasing bacterial growth rate, the "lag" observed before phage reproduction started was distinctly decreased. This phase was shorter with the original host strain than with other sensitive strains.Resistant cultures of the original host strain were easily obtained. These cultures grew as rapidly and gave as good yields of cell mass as the original phage-sensitive host. However, phage resistance was frequently lost.
GYLLENBERG
H G
HG
HACKMAN
C R
CR
D001435:Bacteriophages; D008460:Meat; D008461:Meat Products; D013210:Staphylococcus
MEAT; STAPHYLOCOCCUS