Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry

International Journal of Food Microbiology

Volumn 144, Issue 3, 2011, Pages 503-510

  Mercanti, Diego J ^a   Carminati, Domenico ^b   Reinheimer, Jorge A ^a   Quiberoni, Andrea ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Lactobacillus; Lysogeny; Probiotic bacteria

Indexed keywords

BACTERIAL DNA; BACTERIOPHAGE DNA; HYDROGEN PEROXIDE; MITOMYCIN C; PROBIOTIC AGENT;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; BACTERIUM CULTURE; CORRELATION COEFFICIENT; DAIRY INDUSTRY; DNA EXTRACTION; DNA RESTRICTION; FERMENTATION TECHNIQUE; GENOME; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; LYSOGENIZATION; NONHUMAN; POLYMERASE CHAIN REACTION; RISK ASSESSMENT; SUPERNATANT;

BACTERIOPHAGES; CULTURED MILK PRODUCTS; DAIRYING; DNA, BACTERIAL; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LYSOGENY; MITOMYCIN; NUCLEIC ACID SYNTHESIS INHIBITORS; PHYLOGENY; PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS RHAMNOSUS;

EID: 78649995645     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.009     Document Type: Article

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