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Applied and Environmental Microbiology, February 2002, p. 973-976, Vol. 68, No. 2
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.2.973-976.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut{dagger}

S. S. Yoon,1 R. Barrangou-Poueys,2 F. Breidt, Jr.,2,3* T. R. Klaenhammer,2 and H. P. Fleming2,3

Department of Biological Resources and Technology, Yonsei University, Wonju 220-710, South Korea,1 Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624,2 Agricultural Research Service, U.S. Department of Agriculture, Raleigh, North Carolina 27695-76243

Received 9 July 2001/ Accepted 18 November 2001

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, belonged to the Siphoviridae family.

* Corresponding author. Mailing address: Department of Food Science, NC State University, Raleigh, NC 27695-7624. Phone: 919-515-2979. Fax: 919-856-4361. E-mail: breidt{at}ncsu.edu.

{dagger} Paper no. FSR0038 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624.

Applied and Environmental Microbiology, February 2002, p. 973-976, Vol. 68, No. 2
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.2.973-976.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



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