飲料用乳酸菌の研究(第2報)

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タイトル別名
  • Studies on the Lactic Acid Bacteria Employed for Beverage Production Part II
  • インリョウヨウ ニュウサンキン ノ ケンキュウ 2 ニュウサン ハッコウ カテイ チュウ ニ カンセン シタ バクテリオファージ ノ ブンリ ト ソノ ニ , サン ノ セイシツ
  • Isolation and Some Properties of a Bacteriophage Infected during the Fermentation of Lactic Acid Beverage
  • 乳酸発酵過程中に感染したバクテリオファージの分離とその二,三の性質

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説明

It was revealed that a bacteriophage provoked the inhibition of lactic acid formation during fermentation of lactic acid beverage. A relatively virulent bacteriophage was isolated and named phage J1. This phage exhibited a very narrow host range; Lactobacillus acidophilus strain Shirota and a related strain isolated from the same source as that of the former strain were exclusive hosts among tested 15 Lactobacilli. Calcium ion was found essential for the multiplication of the phage. The pH value lower than 4.5 suppressed the phage growth. The phage particles were inactivated by treatment at 70°C for 40 min. or 90°C for 5 min. The time course of bacterial growth after infection was analysed. The higher the multiplicity of infection, the faster was the bacterial lysis. The secondary growth being probably deu to the resistant cells was extremely retarded when the multiplicity was low.

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