Molecular ecology of Streptococcus thermopilus bacteriophage infections in a cheese factory
Article Abstract:
Raw milk is the primary source of Streptococcus thermophilus bacteriophage infections in a cheese factory. S. thermophilus is a gram-positive lactic acid bacterium used in making yogurt and cheese. New bacteriophages from raw milk easily colonized the factory bacteriophages. The genetic diversity of the bacteriophages found in the cheese factory is the same as that which can be found in the natural environment.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1997
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Temporal transcription map of the virulent Streptococcus thermophilus bacteriophage Sfi19
Article Abstract:
On the basis of systematic Northern blot hybridizations, a transcription map was developed for the virulent Streptococcus thermophilus phage Sfi19. Cloramphenicol treatment suppressed the translation of a putative transcriptional factor necessary for the production of late transcripts and shifted middle transcripts to early transcription times.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2004
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Comparative analyses of prophage-like elements present in two Lactococcus lactis strains
Article Abstract:
The phylogenetic and bioinformatic studies of prophage-like elements found in the genomes of Lactococcus lactis strains are reported. All prophages belong to subdivisions of the lactococcal P335 group of temperate bacteriophages.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2007
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