Isolation and characterization of bacteriophages from fermenting sauerkraut.

@article{Yoon2002IsolationAC,
  title={Isolation and characterization of bacteriophages from fermenting sauerkraut.},
  author={Sarah Sojung Yoon and Roudolphe Barrangou-Poueys and Frederick Breidt and Todd R. Klaenhammer and Henry P. Fleming},
  journal={Applied and environmental microbiology},
  year={2002},
  volume={68 2},
  pages={
          973-6
        }
}
This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin… CONTINUE READING

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Fermented and Acidified Vegetables

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