ISOLATION AND CHARACTERIZATION OF LACTOCOCCAL BACTERIOPHAGES FROM CHEESE WHEY

Samples of whey from cheese industries of the State of Minas Gerais, B razil, were used for isolation and characterization of lactococcal bac teriophages. Ten bacteriophages were observed under electron microscop e and their DNA cleaved with several restriction enzymes and analyzed in agarose gel. Seven bacteriophages were specific for Lactococcus lac tis subsp. cremoris and three for L. lactis subsp, lactis. Electron mi crographs showed that all of them had a similar morphology, with isome tric heads and short non-contractile tails. Based on their DNA restric tion patterns and their genome's size they could be classified into fo ur distinct groups. All three bacteriophages specific for L. lactis su bsp. lactis, were in the same group.