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Applied and Environmental Microbiology, November 2002, p. 5452-5458, Vol. 68, No. 11
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.11.5452-5458.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Characterization of Six Leuconostoc fallax Bacteriophages Isolated from an Industrial Sauerkraut Fermentation{dagger}

Rodolphe Barrangou,1 Sung-Sik Yoon,2 Frederick Breidt, Jr.,3 Henry P. Fleming,3 and Todd R. Klaenhammer1*

Southeast Dairy Foods Research Center, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695,1 Department of Biological Resources and Technology, Yonsei University, Wonju 220-710, South Korea,2 U.S. Department of Agriculture, Agricultural Research Service and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-76243

Received 22 February 2002/ Accepted 25 June 2002

Six bacteriophages active against Leuconostoc fallax strains were isolated from industrial sauerkraut fermentation brines. These phages were characterized as to host range, morphology, structural proteins, and genome fingerprint. They were exclusively lytic against the species L. fallax and had different host ranges among the strains of this species tested. Morphologically, three of the phages were assigned to the family Siphoviridae, and the three others were assigned to the family Myoviridae. Major capsid proteins detected by electrophoresis were distinct for each of the two morphotypes. Restriction fragment length polymorphism analysis and randomly amplified polymorphic DNA fingerprinting showed that all six phages were genetically distinct. These results revealed for the first time the existence of bacteriophages that are active against L. fallax and confirmed the presence and diversity of bacteriophages in a sauerkraut fermentation. Since a variety of L. fallax strains have been shown to be present in sauerkraut fermentation, bacteriophages active against L. fallax are likely to contribute to the microbial ecology of sauerkraut fermentation and could be responsible for some of the variability observed in this type of fermentation.

* Corresponding author. Mailing address: Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695. Phone: (919) 515-2972. Fax: (919) 515-7124. E-mail: klaenhammer{at}ncsu.edu.

{dagger} Paper no. FSR02-5 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh.

Applied and Environmental Microbiology, November 2002, p. 5452-5458, Vol. 68, No. 11
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.11.5452-5458.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Plengvidhya, V., Breidt, F. Jr., Lu, Z., Fleming, H. P. (2007). DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations. Appl. Environ. Microbiol. 73: 7697-7702 [Abstract] [Full Text]  
  • Chang, H.-C., Chen, C.-R., Lin, J.-W., Shen, G.-H., Chang, K.-M., Tseng, Y.-H., Weng, S.-F. (2005). Isolation and Characterization of Novel Giant Stenotrophomonas maltophilia Phage {phi}SMA5. Appl. Environ. Microbiol. 71: 1387-1393 [Abstract] [Full Text]  


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