Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina

Autores
Quiberoni, Andrea del Lujan; Tremblay, D.; Ackermann, H.-W.; Moineau, S.; Reinheimer, Jorge Alberto
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classi- fied within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Tremblay, D.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Ackermann, H.-W.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Moineau, S.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
STREPTOCOCCUS
PHAGES
CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113451
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in ArgentinaQuiberoni, Andrea del LujanTremblay, D.Ackermann, H.-W.Moineau, S.Reinheimer, Jorge AlbertoSTREPTOCOCCUSPHAGESCHEESEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classi- fied within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Tremblay, D.. Laval University. Centre Hospitalier de L'universite Laval; CanadáFil: Ackermann, H.-W.. Laval University. Centre Hospitalier de L'universite Laval; CanadáFil: Moineau, S.. Laval University. Centre Hospitalier de L'universite Laval; CanadáFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaAmerican Dairy Science Association2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113451Quiberoni, Andrea del Lujan; Tremblay, D.; Ackermann, H.-W.; Moineau, S.; Reinheimer, Jorge Alberto; Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina; American Dairy Science Association; Journal of Dairy Science; 89; 10; 12-2006; 3791-37990022-0302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3168/jds.s0022-0302(06)72420-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:03:55Zoai:ri.conicet.gov.ar:11336/113451instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:03:55.836CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
title Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
spellingShingle Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
Quiberoni, Andrea del Lujan
STREPTOCOCCUS
PHAGES
CHEESE
title_short Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
title_full Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
title_fullStr Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
title_full_unstemmed Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
title_sort Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
dc.creator.none.fl_str_mv Quiberoni, Andrea del Lujan
Tremblay, D.
Ackermann, H.-W.
Moineau, S.
Reinheimer, Jorge Alberto
author Quiberoni, Andrea del Lujan
author_facet Quiberoni, Andrea del Lujan
Tremblay, D.
Ackermann, H.-W.
Moineau, S.
Reinheimer, Jorge Alberto
author_role author
author2 Tremblay, D.
Ackermann, H.-W.
Moineau, S.
Reinheimer, Jorge Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv STREPTOCOCCUS
PHAGES
CHEESE
topic STREPTOCOCCUS
PHAGES
CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classi- fied within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Tremblay, D.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Ackermann, H.-W.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Moineau, S.. Laval University. Centre Hospitalier de L'universite Laval; Canadá
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classi- fied within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113451
Quiberoni, Andrea del Lujan; Tremblay, D.; Ackermann, H.-W.; Moineau, S.; Reinheimer, Jorge Alberto; Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina; American Dairy Science Association; Journal of Dairy Science; 89; 10; 12-2006; 3791-3799
0022-0302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113451
identifier_str_mv Quiberoni, Andrea del Lujan; Tremblay, D.; Ackermann, H.-W.; Moineau, S.; Reinheimer, Jorge Alberto; Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina; American Dairy Science Association; Journal of Dairy Science; 89; 10; 12-2006; 3791-3799
0022-0302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.s0022-0302(06)72420-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Dairy Science Association
publisher.none.fl_str_mv American Dairy Science Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613861147148288
score 13.070432

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