Biodiversity of Streptococcus thermophilus Phages in Global Dairy Fermentations.

ABSTRACT: Streptococcus thermophilus strains are among the most widely employed starter cultures in dairy fermentations, second only to those of Lactococcus lactis. The extensive application of this species provides considerable opportunity for the proliferation of its infecting (bacterio)phages. Until recently, dairy streptococcal phages were classified into two groups (cos and pac groups), while more recently, two additional groups have been identified (5093 and 987 groups). This highlights the requirement for consistent monitoring of phage populations in the industry. Here, we report a survey of 35 samples of whey derived from 27 dairy fermentation facilities in ten countries against a panel of S. thermophilus strains. This culminated in the identification of 172 plaque isolates, which were chara

SUBMITTER: Lavelle K 

PROVIDER: S-EPMC6213268 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature