The growth of Clostridium tyrobutyricum in developing cheese leads to spoilage and cheese blowing. Bacteriophages or their specific lytic enzymes may provide a biological control method for eliminating such undesirable organisms without affecting other microflora. We isolated the virulent bacteriophage CTP1 belonging to the Siphoviridae and have shown that it is effective in causing lysis of sensitive strains. The double-stranded DNA genome of CTP1 is 59,199 bp, and sequence analysis indicated that it has 86 open reading frames. orf29 was identified as the gene coding for the phage endolysin responsible for cell wall degradation prior to virion release. We cloned and expressed the ctp1l gene in E. coli and demonstrated that the partially purified protein induced lysis of C. tyrobutyricum cells and reduced viable counts both in buffer and in milk. The endolysin was inactive against a range of clostridial species but did show lysis of Clostridium sporogenes, another potential spoilage organism. Removal of the C-terminal portion of the endolysin completely abolished lytic activity.Clostridium tyrobutyricum has been identified as a major species associated with late blowing of hard and semihard cheeses (12,15). Outgrowth of C. tyrobutyricum during cheese manufacture affects both flavor, by the production of butyric acid, and cheese structure, as gas formation produces cracks and cavities. C. tyrobutyricum has also been isolated from spoiled processed cheese (24) and spoiled fruit pulp (5). The bacteria are also present in nonfood environments, such as soil, forage, silage, hay, and milk (14, 39). The heat-resistant spores survive the treatments involved in pasteurization, processing, and canning, and even low numbers of spores can cause food spoilage (37). Outgrowth of the clostridial spores in cheese can be controlled by the use of nitrate or hen egg white lysozyme in countries where these additions are permitted (13,17,40). Other potential methods of reducing gas formation in cheese include reducing spore numbers and/or germination using centrifugation, increased salt concentration, or low-temperature ripening (37). The use of bacteriocins has also shown promise (31), and polyphosphates have been shown to effect control in processed cheese spreads (22). The use of bacteriophages to control the growth of food spoilage bacteria has been well documented (10, 28). However, the use of phages for biocontrol has limitations due to narrow host specificities and the potential development of phage resistance. Endolysins are expressed by bacteriophages to effect the release of new virus particles from an infected cell by attacking the peptidoglycan wall (7, 20). They commonly contain both a catalytic activity, engendered by one or two of a number of peptidoglycan hydrolases, and a cell wall binding domain. The latter endows the enzyme with high specificity, usually for a single species or a group of closely related species. For Gram-positive bacteria, endolysins can also be effective when applied exogenously, establishing th...