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http://dx.doi.org/10.9721/KJFST.2014.46.3.323

Isolation and Characterization of Temperate Phages in Enterococcus faecium from Sprouts  

Lee, Young-Duck (Department of Food Science and Biotechnology, Gachon University)
Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.3, 2014 , pp. 323-327 More about this Journal
Abstract
To analyze the characteristics of bacteriophages in Enterococcus faecium, D-19 and F6 phages were induced from five E. faecium isolated from sprouts by the treatment with mitomycin C. The bacteriophages of D-19 and F-6 had long, non-contractile tails and icosahedral heads, and were members of Siphoviridae family. As the host spectrum, D-19 phage lysed five out of 55 strains of E. faecium, whereas F6 phage lysed only three strains. Both D-19 and F6 phages displayed similar and high stabilities against ethanol and pH capable of resisting the exposure to 100% ethanol and pH 4.
Keywords
Enterococcus faecium; temperate phage; Siphoviridae; host spectrum; stability;
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