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- Lu, Z.; Breidt, F. Jr.; Fleming, H.P.; Altermann, E.; Klaenhammer, T.R.
- International journal of food microbiology 2003 v.84 no.2 pp. 225
- cucumbers; vegetables; fermentation; Lactobacillus plantarum; strains; bacteriophages; isolation; cell invasion; enrichment culture; calcium chloride; salt concentration; heat treatment; inactivation temperature; phage vectors; adsorption; genomics; mutants; virulence; structural proteins; host range; biological control; kinetics; ultrastructure; restriction mapping; nucleotide sequences; food safety; sequence analysis; food spoilage
- ... A virulent Lactobacillus plantarum bacteriophage, phiJL-1, was isolated from a commercial cucumber fermentation. The phage was specific for two related strains of L. plantarum, BI7 and its mutant (deficient in malolactate fermenting ability) MU45, which have been evaluated as starter cultures for controlled cucumber fermentation and as biocontrol microorganisms for minimally processed vegetable pr ...