Five bacteriophages were isolated from kimchi with the hosts of two Weissella cibaria and acid-producing bacteria, and characterized for understanding Weissella phage. By transmission electron microscope, фWC51 and фWC52 belonged to the Myoviridae and фWC005, фWC130, and фWC248 belonged to the Podoviridae. One-step growth curves showed that latent periods of bacteriophages ranged from 70 to 90 min and burst sizes ranged from 7 to 195 particles/cell. фWC51 and фWC005 were thermally resistant than the others and those D values were 71 and 34 s at 70 °C. pH stability test at pH 2.0–4.0 showed фWC005 was most stable and the others were also stable at low pH of 3.0. Interestingly, the phages showed two types of morphology and had a high tolerance under acidic condition, therefore, which might cause mortality to the Weissella after middle stage of kimchi fermentation.

从泡菜中分离出五种噬菌体，其宿主为两种魏斯氏菌和产酸细菌，并对其进行表征以了解魏斯氏菌噬菌体。通过透射电镜观察，фWC51和фWC52属于肌病毒科，фWC005、фWC130和фWC248属于短足病毒科。一步生长曲线显示，噬菌体的潜伏期为 70 至 90 分钟，爆发大小为 7 至 195 个颗粒/细胞。фWC51和фWC005的耐热性优于其他材料，70℃时的D值分别为71和34 s。pH 2.0-4.0 下的 pH 稳定性测试表明，фWC005 最稳定，其他在 3.0 的低 pH 下也稳定。有趣的是，噬菌体表现出两种形态，并且在酸性条件下具有很高的耐受性，因此，这可能会导致泡菜发酵中期后魏斯氏菌的死亡。