ABSTRACT
"Viili," a fermented milk product, has a firm but viscous consistency. It is produced with traditional mesophilic mixed-strain starters, which have various stabilities in dairy practice. Thirteen morphologically different types of phages were found in 90 viili samples studied by electron microscopy. Ten of the phage types had isometric heads with long, noncontractile tails, two had elongated heads with long, noncontractile tails, and one had a unique, very long elongated head with a short tail. Further morphological differences were found in the tail size and in the presence or absence of a collar, a baseplate, and a tail fiber. To find hosts for the industrially significant phages, we examined the sensitivities of 500 bacterial isolates from starters of the viili. Seven of the phages attacked Streptococcus cremoris strains, three attacked S. lactis subsp. diacetylactis strains, and four attacked Leuconostoc cremoris strains. Some phages differed only in their host specificity. Hosts were not found for 4 of the 13 morphological types of phages.
ABSTRACT
A viscous, ropy, sour milk product, called 'viili,' is produced in Finland. Capsule-forming strains of Streptococcus cremoris are the typical starters for this product. Occasionally fermentation fails and results in a non-ropy clot. The reasons for these failures, however, are obscure. In one batch of spoiled 'viili,' a new C3-type bacteriophage, termed KSY1, was isolated. The head of the phage was about 230 nm long and about 50 nm wide and the tail was 35 nm long and carried a complex collar structure. Upon infection of a number of encapsulated cultures of S. cremoris with KSY1, the cocci, though not serving as a host of the phage, lost their capsules. A capsuleless strain, S. cremoris 249, served as a host. The latent period was about 150 min and the average burst size 80. The bouyant density of KSYI1 was 1.436 g/cm3.
