Preparation of Phage-insensitive Strains of Tetragenococcus halophila and Its Application for Soy Sauce Fermentation

Takeshi Higuchi, Kinji Uchida, Keietsu Abe

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

We attempted to breed phage-insensitive strains of Tetragenococcus halophila D10. Phage contact during selection initially caused the occurrence of lysogeny. Subsequently, we screened phage-insensitive mutants by replica plating so that mutant cells did not touch the phage during selection. Two strains were selected from about 150,000 strains. They grew normally in soy sauce mash (moromi) in the presence of phage φD-10, although they had a similar extent of adsorption of φD-10 as did the parent strain.

Original languageEnglish
Pages (from-to)415-417
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume63
Issue number2
DOIs
Publication statusPublished - 1999 Jan 1

Keywords

  • Bacteriophage
  • Lactic acid bacteria
  • Phage-insensitive strain
  • Soy sauce
  • Tetragenococcus halophila

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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