Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-05T05:34:08.191Z Has data issue: false hasContentIssue false
  • English
  • Français

619. Host-phage relationships of cheese starter organisms: II. Effect of phage activity on heterologous strains of lactic streptococci

Published online by Cambridge University Press:  01 June 2009

Jill Naylor  and
J. Czulak
Jill Naylor
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
J. Czulak
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
Get access Rights & Permissions [Opens in a new window]

Extract

A reaction closely resembling the nascent phage phenonomenon was studied. When lysing the homologous strains of Str. lactis, two phage races were found to be capable of simultaneously inducing lysis of a heterologous strain and of other phage-resistant homologous strains. Seitz filtered potent lysates of the homologous strains also caused lysis. Subjecting the lysates to a temperature of 60°C. for 5 min. destroyed the lytic activity on heterologous strains but did not inactivate the phage.

These two phage races produced haloes around their plaques while a third phage, unable to induce lysis of heterologous cultures, showed no haloes. Addition of I3-to the medium suppressed the appearance of haloes, providing further evidence that they are due to the production of bacterial lysins.

Evidence was obtained to show that several other possible mechanisms were not responsible for the observed lysis, and it was concluded that a heat-labile lysin or lysins capable of destroying the heterologous strain was produced during lysis of the homologous strain. The relationship of this to the nascent phage and other similar phenomena observed elsewhere is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 1 , February 1956 , pp. 126 - 130
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Pette, J. W. (1953). Proc. XIIIth Int. Dairy Congr. 3, 1180.Google Scholar
(2)Evans, A. C. (1940). J. Bact. 39, 597.CrossRefGoogle Scholar
(3)Anderson, E. B. & Meanwell, L. J. (1942). J. Dairy Res. 13, 58.CrossRefGoogle Scholar
(4)Collins, E. B. (1952). J. Dairy Sci. 35, 371.CrossRefGoogle Scholar
(5)Whitehead, H. R., East, Anne & McIntosh, Lola (1953). J. Dairy Res. 20, 60.CrossRefGoogle Scholar
(6)Whitehead, H. R., Hunter, G. J. E. & Cox, G. A. (1952). J. gen. Microbiol. 6, 21.CrossRefGoogle Scholar
(7)Anderson, T. F. (1945). J. cell. comp. Physiol.. 25, 1.CrossRefGoogle Scholar
(8)Wahl, R. & Josse-Goichot, J. (1949). Ann. Inst. Pasteur, 76, 43.Google Scholar