Extreme thermal resistance of phages isolated from dairy samples: Updating traditional phage detection methodologies

被引：23

作者：

Capra, Maria L. ^{[1
]}

Neve, Horst ^{[2
]}

Sorati, Pamela C. ^{[1
]}

Atamer, Zeynep ^{[3
]}

Hinrichs, Joerg ^{[3
]}

Heller, Knut J. ^{[2
]}

Quiberoni, Andrea ^{[1
]}

机构：

[1] Univ Nacl Litoral, Fac Ingn Quim, Inst Lactol Ind, Santiago Estero 2829, RA-3000 Santa Fe, Argentina

[2] Max Rubner Inst, Fed Res Inst Nutr & Food, Dept Microbiol & Biotechnol, D-24103 Kiel, Germany

[3] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Dairy Sci & Technol, D-70599 Stuttgart, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 2013年 / 30卷 / 02期

关键词：

LACTOCOCCUS-LACTIS BACTERIOPHAGES; LACTOBACILLUS-PARACASEI; CHEMICAL INACTIVATION; HEAT-TREATMENTS; MILK; HELVETICUS; STREPTOCOCCI; ANTIBIOTICS; MICROSCOPY; BIOCIDES;

D O I：

10.1016/j.idairyj.2012.11.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starter culture failures due to bacteriophage attacks reduce product quality and may cause financial losses. It was the aim of this work to revise and update the Standard IDF microbiological methodology for phage detection which includes a mandatory control, treated for 15 min at 90 degrees C for discrimination of phage-and non-phage inhibitors. Phages specific for Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus paracasei were investigated to establish a reliable heat-treatment for the processing of industrial dairy samples suspected of containing phages. A prolonged heating-step of 45 min at 90 degrees C is proposed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：59 / 63

页数：5

共 37 条

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