The most frequent cause of insufficient acid production during
fermentation of dairy products is bacteriophage infection of lactic
starter cultures. Previously, efforts to minimize this problem have
dealt primarily with the host range relationships of the viruses and
susceptibility patterns of the lactic streptococci. This study was
undertaken to characterize...
Seven commercially prepared brands of lactic streptococcal
phage inhibitory media were obtained from their manufacturers.
Comparisons between the different media were made with respect
to buffering capacity, ability to support lactic streptococcal growth,
ability to suppress bacteriophage replication, and ability to support
Leuconostoc growth. Nonfat milk was used during experiments...
This investigation was undertaken to provide a chemical
description of an actinophage for Streptomyces griseus, and to
determine the base composition of the phage DNA moiety. It was
believed of interest to learn whether the actinophage for the
filamentous S. griseus host would be different in its chemical
properties from...
The problem investigated here is part of a larger project designed
to study the nature and function of the fine structure of Streptomyces
griseus phage 514-3. The aims of this portion of the project
are to attempt to disrupt intact S. griseus phage by methods that reportedly
disrupted T even...
The presented study was undertaken to determine the
operational catabolic carbohydrate pathway(s) contributing
to the synthesis of the DNA of the actinophage for
Streptomyces griseus. The incorporation of glucose-6-¹⁴C versus glucose-1-¹⁴C was determined for the
deoxyribose and purine and pyrimidine bases of the phage
DNA. The specific activities of the...