PMID: 11322702Apr 27, 2001Paper

Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli

International Journal of Food Microbiology
S S YoonH P Fleming

Abstract

Bacteriophage SC921, which can infect Lactobacillus plantarum specifically, was isolated from a fermented vegetable source, Kimchi. This phage is active against six of 11 strains of L. plantarum tested as hosts. Morphologically, it has an isometric head (60 nm in diameter) and a non-contractile tail (260 nm long and 9-11 nm wide), indicating that it belongs to Bradley's group B or the Siphoviridae family according to the International Committee on Taxonomy of Viruses (ICTV). The bouyant density was 1.58 g/cm3. SDS-PAGE experimentation indicated that the phage particle contains two major structural proteins and several minor proteins. The genome was a double stranded linear DNA molecule with cohesive ends and 66.5 kb long by mapping genomic DNA digested with the restriction endonucleases: KpnI, SmaI, and XbaI. The [G + C] content of the phage DNA is 39.4%. For this lysin gene study, 9.4 kb of KpnI-digested DNA fragment was cloned into pUC19 and expressed in Escherichia coli. The KpnI fragment was considered as the genetic element responsible for the lysis gene of L. plantarum bacteriophage. The cloned fragment in pUC19 was hybridized to a 9.4-kb fragment generated by KpnI digestion of SC 921 as a probe. This confirmed that the f...Continue Reading

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Citations

Jun 5, 2003·International Journal of Food Microbiology·Z LuT R Klaenhammer
Sep 30, 2009·The Journal of Dairy Research·Graciela De AntoniViviana Suárez
Oct 9, 2012·Applied and Environmental Microbiology·Mariángeles Briggiler MarcóSylvain Moineau
Feb 2, 2002·Applied and Environmental Microbiology·S S YoonH P Fleming
Jan 9, 2004·Applied and Environmental Microbiology·Stéphanie-Marie DeutschSylvie Lortal
Oct 20, 2005·Journal of Bioscience and Bioengineering·Katsumi DoiSeiya Ogata
Feb 25, 2005·Journal of Food Protection·J A HudsonG Greening
Jun 13, 2009·Journal of Food Protection·Mariángeles Briggiler MarcóAndrea Quiberoni

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