Classification of Streptococcus thermophilus Phages Originating from Turkey

In this study, 26 Streptococcus thermophilus phages were classified according to their structural protein patterns and DNA restriction fragment length polymorphism. Furthermore, sensitivities of natural and commercial S. thermophilus strains to S. thermophilus phages were investigated. All the natur...

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Bibliographic Details
Published in:Journal of food safety 2016-05, Vol.36 (2), p.186-194
Main Authors: Acar-Soykut, Esra, Tunail, Nezihe
Format: Article
Language:English
Subjects:
Classification
Constrictions
Digestion
Evolutionary
Food contamination & poisoning
Food safety
Fragmentation
Microorganisms
Phage
Proteins
Streptococcus
Streptococcus thermophilus
Yogurt
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Summary:In this study, 26 Streptococcus thermophilus phages were classified according to their structural protein patterns and DNA restriction fragment length polymorphism. Furthermore, sensitivities of natural and commercial S. thermophilus strains to S. thermophilus phages were investigated. All the natural strains were found to be resistant to the phages. The electrophoretic profiles of the structural proteins of S. thermophilus phages were identified according to the two common major bands at 30.6 and 27.3 kDa. Various restriction endonucleases were used to digest S. thermophilus phages that were differentiated into eight subgroups depending on the length of EcoRV digestion. A phylogenetic tree was designed using fragments of EcoRV digestion. The results showed that all phages derived from a common ancestor and some of them were differentiated from each other over time. Practical Applications Like other microorganisms, it is necessary to identify and classify the phages in order to follow their evolutionary development. Besides, the characterization of these phages is also important for determining the rotation program of the culture in dairy factory. In this study, the phages isolated from different dairy products were identified and classified according to their properties.
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12226