Efficient method for generation of bacteriophage insensitive mutants of Streptococcus thermophilus yoghurt and mozzarella strains.
Bacteriophage infection of Streptococcus thermophilus is becoming increasingly problematic in many industry fermentations such as yoghurt and mozzarella manufacture. This study describes the development of an efficient and rapid 3-step approach for the generation of bacteriophage insensitive mutants (BIMs) of these starter strains. The method initially involves infection of a culture in solid media at a multiplicity of infection (M.O.I.) of 10 which is then incubated in milk overnight. BIMs are then isolated following successive rounds (20-25) of growth in 10% reconstituted skimmed milk (RSM) in the presence of high phage titres. The method selects for BIMs which can grow efficiently in milk. Using this approach BIMs of two industrial strains were generated, whose starter performance was comparable to the parent starters in terms of performance in milk. Genomic fingerprinting used to validate the identity of each BIM, revealed a number of restriction fragment length polymorphisms (RFLPs) in two of the resultant BIMs. This method provides a simple and reliable method for generation of BIMs of industrial starters which does not require any specialised equipment and should be widely applicable.
Mills
S
S
Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
Coffey
A
A
McAuliffe
O E
OE
Meijer
W C
WC
Hafkamp
B
B
Ross
R P
RP
D002611:Cheese / Q000382:microbiology; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000235:genetics; D005827:Genetics, Microbial / Q000379:methods*; D005838:Genotype; D009154:Mutation; D011110:Polymorphism, Genetic; D012150:Polymorphism, Restriction Fragment Length; D017108:Streptococcus Phages / Q000254:growth & development*; D048249:Streptococcus thermophilus / Q000235:genetics* / Q000254:growth & development / Q000821:virology*; D015014:Yogurt / Q000382:microbiology
D004269:DNA, Bacterial