Linked Life Data

13903299

Source:http://linkedlifedata.com/resource/pubmed/id/13903299

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:dateCreated
1962-12-1
pubmed:abstractText
A bacteriophage of a certain Staphylococcus (a strain of Staphylococcus lactis) employed in the manufacture of dry sausage has been characterized. The host range of this bacteriophage is wide. In addition to the original host, 15 other strains (out of 40 strains tested) were found to support reproduction of the phage. The sensitive strains represented Staphylococcus saprophyticus and different types of S. lactis. The growth rate of the bacterial host did not influence the rates of phage adsorption, nor the maximal reproduction rate of new particles. With increasing bacterial growth rate, the "lag" observed before phage reproduction started was distinctly decreased. This phase was shorter with the original host strain than with other sensitive strains.Resistant cultures of the original host strain were easily obtained. These cultures grew as rapidly and gave as good yields of cell mass as the original phage-sensitive host. However, phage resistance was frequently lost.
pubmed:commentsCorrections
pubmed:keyword
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
OM
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0003-6919
pubmed:author
pubmed:issnType
Print
pubmed:volume
9
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
480-3
pubmed:dateRevised
2009-11-18
pubmed:meshHeading
pubmed:year
1961
pubmed:articleTitle
A bacteriophagelysing strain of Staphylococcus employed in the manufacture of dry sausage.
pubmed:publicationType
Journal Article