Characterization of four new Lactococcus lactis bacteriophages isolated from dahi whey

Abstract

Four lytic phages of Lactococcus lactis ssp. diacetylactis isolated from indigenous dahi whey were examined for their stability, growth characteristics and morphology. All these phages were partially inactivated by CHCl3, remained stable at 40°C and were partially inactivated at pH 3. There was a marked difference among these phages with respect to latent period, rise period and burst size. All phages belonged to Bradley's group B. © 2009 Society of Dairy Technology.