Gautier M, Rouault A, Sommer P, Briandet R
INRA Laboratoire de Recherche de Technologie Laitière, Rennes, France.
Appl Environ Microbiol. 1995 Jul;61(7):2572-6. doi: 10.1128/aem.61.7.2572-2576.1995.
We isolated bacteriophages active against Propionibacterium freudenreichii from 16 of 32 swiss cheese samples. Bacteriophage concentrations ranged from 14 to 7 x 10(5) PFU/g, depending on the sample and the sensitive strain used for detection. Only a few strains, 8 of the 44 strains of P. freudenreichii in our collection, were sensitive. We observed that multiplication of bacteriophages occurred in the cheese loaf during multiplication of propionibacteria in a warm curing room, but it seems that these bacteriophages have no adverse effect on the development of the propionic flora. We also found that sensitive cells, originating from either the starter or the cheese-making milk, were present at a high level (10(9) CFU/g) in the cheese.
我们从32份瑞士奶酪样本中的16份中分离出了对费氏丙酸杆菌有活性的噬菌体。噬菌体浓度在14至7×10⁵ PFU/g之间，具体取决于样本以及用于检测的敏感菌株。在我们收集的44株费氏丙酸杆菌中，只有少数菌株（8株）敏感。我们观察到，在温暖的熟化室中，丙酸杆菌繁殖期间，噬菌体在奶酪块中也会繁殖，但这些噬菌体似乎对丙酸菌群的生长没有不利影响。我们还发现，源自发酵剂或制奶酪用牛奶的敏感细胞在奶酪中的含量很高（10⁹ CFU/g）。
