Compositions and methods for phage resistance in dairy fermentat

Details Compositions and methods for phage resistance in dairy fermentat Compositions and methods for phage resistance in dairy fermentat

1995-06-05

1997-10-14

Wax, Robert A.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

4352529, 435853, C12N 120

Patent

active

056771665

ABSTRACT:
A latococcal- and streptococcal-phage-resistant starter culture for fermenting milk comprises a food-grade bacterium from the genera Pediococcus, Leuconostoc, Lactococcus, Streptococcus, or Lactobacillus transformed with a genetic element containing genes for a lactose fermentation phenotype. A method of making a lactococcal-phage-resistant starter culture comprises transforming a non-lactose fermenting, food-grade bacterium with a genetic element carrying determinants for a lactose fermentation phenotype. A method of making cheese with lactococcal-phage-resistant starter culture is also disclosed.

REFERENCES:
Arber et al. (1985) in: Basic Life Sciences, ed. Hollaender, v. 30, Plasmids in Bacteria, eds. Helinski, Cohen, Clewell, Jackson, Hollaender, pp. 21-31. (Plenum Press, New York and London).
Tsai (1986) Dissertation Abstracts International, B, 47, p. 2308. Abstract of Thesis, Oregon State Univ., USA.
Morita et al. (1991) Agricultural and Biological Chemistry, 55, 2871-2873.
Kim et al. (1992) Journal of Applied Bacteriology, 72, 201-207.
de Vos et al. (1994) Fems Micribiology Reviews, 15, 217-237.

Affiliated with

Also associated with

Rating

Compositions and methods for phage resistance in dairy fermentat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Compositions and methods for phage resistance in dairy fermentat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Compositions and methods for phage resistance in dairy fermentat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1554420