First evidence of lysogeny in Propionibacterium freudenreichii subsp. shermanii.

Détails

ID Serval
serval:BIB_E52747C8F033
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Titre
First evidence of lysogeny in Propionibacterium freudenreichii subsp. shermanii.
Périodique
Applied and Environmental Microbiology
Auteur⸱e⸱s
Hervé C., Coste A., Rouault A., Fraslin J.M., Gautier M.
ISSN
0099-2240
Statut éditorial
Publié
Date de publication
2001
Peer-reviewed
Oui
Volume
67
Numéro
1
Pages
231-238
Langue
anglais
Notes
Publication types: Journal Article ; Research Support, Non-U.S. Gov't
Publication Status: ppublish
Résumé
Dairy propionic acid bacteria, particularly the species Propionibacterium freudenreichii, play a major role in the ripening of Swiss type cheese. Isometric and filamentous bacteriophages infecting P. freudenreichii have previously been isolated from cheese. In order to determine the origin of these bacteriophages, lysogeny of P. freudenreichii was determined by isometric bacteriophage type analysis. The genomic DNA of 76 strains were hybridized with the DNA of nine bacteriophages isolated from Swiss type cheeses, and the DNA of 25 strains exhibited strong hybridization. Three of these strains released bacteriophage particules following UV irradiation (254 nm) or treatment with low concentrations of mitomycin C. A prophage-cured derivative of P. freudenreichii was readily isolated and subsequently relysogenized. Lysogeny was therefore formally demonstrated in P. freudenreichii.
Mots-clé
Bacteriophages/genetics, Bacteriophages/growth & development, Cheese/virology, DNA, Viral/analysis, Immunoblotting, Lysogeny, Nucleic Acid Hybridization, Propionibacterium/growth & development, Propionibacterium/virology, Virus Activation
Pubmed
Web of science
Open Access
Oui
Création de la notice
09/02/2010 14:03
Dernière modification de la notice
20/08/2019 16:08
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