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Selection and some properties of phage-resistant starters for cheese-making

Published online by Cambridge University Press:  01 June 2009

R. J. Marshall  and
N. J. Berridge
R. J. Marshall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Clones of Streptococcus lactis and of Str. cremoris resistant to some bacteriophages that could virtually annihilate the parent strains were selected by plating very large numbers of the bacteria in the presence of the phage. Some of the resistant strains were shown to form acid rapidly in milk and to be satisfactory for cheese-making. They were not lysogenic. Adsorption of the phage to which the parent culture had been sensitive still occurred with 3 strains but not with 4 others. Rates of mutation from phage sensitivity to phage resistance were determined for 2 original strains of Str. lactis and were found to be of the same order as the rates quoted in the literature for other mutations. The mutation rates of phages to forms which could attack the resistant strains were too low to be measured.

Type
Original Articles
Information
Journal of Dairy Research , Volume 43 , Issue 3 , October 1976 , pp. 449 - 458
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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