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Journal of Dairy Science Vol. 36 No. 2 185-191
© 1953 by American Dairy Science Association ®
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Streptococcus Thermophilus Bacteriophage from Swiss Cheese Whey1

Darrell D. Deane, F. E. Nelson, F. C. Ryser2 and P. H. Carr3

Iowa Agricultural Experiment Station, Ames

ABSTRACT

A description is presented of a bacteriophage capable of lysing a strain of S. thermophilus used in the manufacture of Swiss cheese. The bacteriophage was not completely destroyed by the usual pasteurization conditions. Typical sperm-shaped particles had a head diameter of 90 mµ and an overall length of 360 mµ. This bacteriophage was quite specific and lysed but one of four test strains of S. thermophilus. It did not lyse any of the cultures of S. lactis or S. cremoris tested.

FOOTNOTES

1 Journal paper No. J-2145 of the Iowa Agricultural Experiment Station, Ames. Project No. 1194.

2 Present address: Ohio Swiss Cheese Assoc., Sugarcreek, Ohio.

3 Physics Department.






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Copyright © 1953 by the American Dairy Science Association ®.