Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt

Article Abstract:

Eleven out of 20 yogurt samples tested contained Lactobacillus strains that release phages, and bacteria in most of the remaining samples produced bacteriocins. The phages inhibit other lactobacilli and bacteriocin producing bacteria, and suppress lysogen formation. L. acidophilus strain Y8 spontaneously releases phi-y8 phage that is lytic to other strains. The phage has a long prolate head, a long flexible noncontractile tail and linear double-stranded DNA. The phages released by nine other strains are similar to phi-y8 phage.

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Interactions of nisin and pediocin PA-1 with closely related lactic acid bacteria that manifest over 100-fold differences in Bacteriocin sensitivity

Article Abstract:

Microbiological research shows that the membrane potentials of the lactic acid bacteria Lactobacillus sake DSM20017, Lactobacillus sake DSM20497, Pediococcus dextrinicus and Pediococcus pentosaceus exhibit similar dissipation patterns in the presence of bacteriocins. Gram-positive bacteriocin-sensitive strains have reduced adenosine triphosphate levels within. Evidence suggests that the mechanism by which bacteriocin interacts with cell membranes is the same irrespective of bacteriocin sensitivity.

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Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses

Article Abstract:

Researchers discovered that cheese made from ewe milk contains four different species of Lactobacillus and up to 16 strains. Cheese made from raw milk had more diverse strains than cheese produced from pasteurized milk.

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