Journal of Dairy Science
Volume 89, Issue 7 , Pages 2414-2423 , July 2006

Characterization of a New Virulent Phage (MLC-A) of Lactobacillus paracasei

  • M.L. Capra

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829, 3000 Santa Fe, Argentina
    • Corresponding Author InformationCorresponding author.
    • ,
  • A. del L. Quiberoni

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829, 3000 Santa Fe, Argentina
    • ,
  • H.-W. Ackermann

      Affiliations

    • Département de Biologie Medícale, Faculté de Médicine, and
    • ,
  • S. Moineau

      Affiliations

    • Département de Biochimie et de Microbiologie, Faculté des Sciences et de Génie, Groupe de Recherche en Écologie Buccale (GREB), Faculté de Médecine Dentaire, Félix d’Hérelle Reference Center for Bacterial Viruses, Université Laval, Quebec City, Quebec, Canada, G1K 7P4
    • ,
  • J.A. Reinheimer

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829, 3000 Santa Fe, Argentina

Received 12 October 2005 ,Accepted 20 February 2006.

  • Image Result

    Electron micrograph of Lactobacillus paracasei phage MLC-A. Bar represents 25nm.

    Electron micrograph of Lactobacillus paracasei phage MLC-A. Bar represents 25nm.

  • Image Result

    One-step growth curve of phage MLC-A on Lactobacillus paracasei A. Values are the mean of 3 determinations.

    One-step growth curve of phage MLC-A on Lactobacillus paracasei A. Values are the mean of 3 determinations.

  • Image Result

    Inactivation kinetics of phage MLC-A at 63°C (—) and 72°C (- - -) in de Man, Rogosa, and Sharpe broth (♦), Tris magnesium gelatin buffer (▴), and reconstituted skim milk (■). Values are the mean of th

    Inactivation kinetics of phage MLC-A at 63°C (—) and 72°C (- - -) in de Man, Rogosa, and Sharpe broth (♦), Tris magnesium gelatin buffer (▴), and reconstituted skim milk (■). Values are the mean of the 3 determinations.

  • Image Result
    Inactivation kinetics of phage MLC-A in presence of a) 10% (♦), 50% (■), 75% (▴), and 100% (●) ethanol, and b) 10% (♦), 50% (■), and 100% (●) isopropanol. Values are the mean of 3 determinations.

    Inactivation kinetics of phage MLC-A in presence of a) 10% (♦), 50% (■), 75% (▴), and 100% (●) ethanol, and b) 10% (♦), 50% (■), and 100% (●) isopropanol. Values are the mean of 3 determinations.

  • Image Result
    Inactivation kinetics of phage MLC-A in presence of 200 (♦), 400 (■), and 600 (▴) mg/kg of residual-free chlorine. Values are the mean of 3 determinations.

    Inactivation kinetics of phage MLC-A in presence of 200 (♦), 400 (■), and 600 (▴) mg/kg of residual-free chlorine. Values are the mean of 3 determinations.

  • Image Result
    Effect of pH on phage MLC-A titer after incubation for 30min in de Man, Rogosa, and Sharpe broth with calcium at 37°C. Values are the mean of 3 determinations.

    Effect of pH on phage MLC-A titer after incubation for 30min in de Man, Rogosa, and Sharpe broth with calcium at 37°C. Values are the mean of 3 determinations.

  • Image Result
    Changes in the titers of phage MLC-A during storage at 4°C (♦; de Man, Rogosa, and Sharpe broth), −20°C (■), and −80°C (▴; de Man, Rogosa, and Sharpe broth with glycerol 15% vol/vol). Values are the m

    Changes in the titers of phage MLC-A during storage at 4°C (♦; de Man, Rogosa, and Sharpe broth), −20°C (■), and −80°C (▴; de Man, Rogosa, and Sharpe broth with glycerol 15% vol/vol). Values are the mean of 3 determinations.

  • Image Result
    Effect of physical and chemical parameters on phage adsorption. a) Adsorption of phage MLC-A on cells of Lactobacillus paracasei A, in de Man, Rogosa, and Sharpe (MRS) broth with (—) and without (- -

    Effect of physical and chemical parameters on phage adsorption. a) Adsorption of phage MLC-A on cells of Lactobacillus paracasei A, in de Man, Rogosa, and Sharpe (MRS) broth with (—) and without (- - -) Ca2+ (10mM); b) Influence of temperature on the adsorption (after 30min) of phage MLC-A on Lactobacillus paracasei A, in MRS-Ca broth; c) Influence of pH on the adsorption of phage MLC-A on Lactobacillus paracasei A, in MRS-Ca broth; d) Influence of thermal treatment on cells, on the adsorption kinetics of phage MLC-A on Lactobacillus paracasei A, in MRS-Ca broth on viable (—) and nonviable (- - -) cells. For all the graphs, the values are the mean of 3 determinations.

  • Image Result
    Agarose gel electrophoresis of the EcoRI- (lanes 1–3) and HindIII- (lanes 4–6) generated DNA fragments of phages. Lanes 1 and 4 = phage PL-1; lanes 2 and 5 = phage J-1; lanes 3 and 6 = phage MLC-A; la

    Agarose gel electrophoresis of the EcoRI- (lanes 1–3) and HindIII- (lanes 4–6) generated DNA fragments of phages. Lanes 1 and 4 = phage PL-1; lanes 2 and 5 = phage J-1; lanes 3 and 6 = phage MLC-A; lane M = 1kb DNA ladder (Invitrogen, Carlsbad, CA) as molecular marker.

PII: S0022-0302(06)72314-1

doi: 10.3168/jds.S0022-0302(06)72314-1

Journal of Dairy Science
Volume 89, Issue 7 , Pages 2414-2423 , July 2006

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