Isolation and characterization of a Lactobacillus fermentum temperate bacteriophage from Chinese yogurt

Journal of Applied Microbiology

Volumn 101, Issue 4, 2006, Pages 857-863

  Zhang, X ^a,b   Kong, J ^a   Qu, Y ^a  

^a SHANDONG UNIVERSITY   (China)

^b SHANXI NORMAL UNIVERSITY   (China)

Author keywords

16S rDNA; Lactobacillus fermentum; Lysogenic strain; Prophage cured strain; Restriction patterns; Temperate bacteriophage

Indexed keywords

DAIRIES; DAIRY PRODUCTS; PROTEINS;

16S RDNA; ISOLATION AND CHARACTERIZATION; LACTOBACILLUS FERMENTUM; LYSOGENIC STRAIN; PROPERTY; PROPHAGE-CURED STRAIN; PROPHAGES; PROTEIN PROFILES; RESTRICTION PATTERN; TEMPERATE BACTERIOPHAGE;

BACTERIOPHAGES;

MITOMYCIN C; YOGHURT;

BACTERIUM; FERMENTATION; GROWTH RATE; MORPHOLOGY; PROTEIN;

ARTICLE; BACTERIAL GROWTH; BACTERIOPHAGE; BACTERIUM COLONY; BACTERIUM DETECTION; BACTERIUM ISOLATION; CHINA; DAIRY INDUSTRY; LACTOBACILLUS FERMENTUM; LYSOGENIZATION; MORPHOLOGY; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STRUCTURE;

LACTOBACILLUS FERMENTUM;

EID: 33748680714     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03007.x     Document Type: Article

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