Isolation and characterization of bacteriophages from fermenting sauerkrautt

S. S. Yoon, R. Barrangou-Poueys, F. Breidt, T. R. Klaenhammer, H. P. Fleming

Research output: Contribution to journalArticlepeer-review

41 Scopus citations


This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphoviridae and Myoviridae families. All Leuconostoc phages reported previously, primarily of dairy origin, belonged to the Siphoviridae family.

Original languageEnglish (US)
Pages (from-to)973-976
Number of pages4
JournalApplied and environmental microbiology
Issue number2
StatePublished - 2002

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology
  • Ecology


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