Inactivation of lactococcal bacteriophages in liquid media using dynamic high pressure

Inactivation of lactococcal bacteriophages in liquid media using dynamic high pressure

Phosphate buffered saline, whey permeate (WP), and milk containing lactococcal bacteriophages c2, sk1 and ul36 (members of the phage species c2, 936, and P335 respectively) were submitted to dynamic high-pressure (DHP) treatments using a laboratory device. Bacteriophage inactivation was evaluated at...

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Bibliographic Details
Published in:International dairy journal Vol. 12; no. 11; pp. 907 - 913
Main Authors: Moroni, Olivier, Jean, Julie, Autret, Julie, Fliss, Ismaı̈l
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 2002
Elsevier Science
Subjects:
Biological and medical sciences
Dynamic high pressures
Food industries
Fundamental and applied biological sciences. Psychology
Lactococcal bacteriophages
Milk
Milk and cheese industries. Ice creams
Whey
Lactococcal bacteriophages
Whey
Dynamic high pressures
Milk
Physical dressing
Dairy product
Inactivation
Pressurizing
High pressure
Virus
Streptococcaceae
Lactococcus
Bacteria
Micrococcales
Phage
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Summary:Phosphate buffered saline, whey permeate (WP), and milk containing lactococcal bacteriophages c2, sk1 and ul36 (members of the phage species c2, 936, and P335 respectively) were submitted to dynamic high-pressure (DHP) treatments using a laboratory device. Bacteriophage inactivation was evaluated at 25°C, 100 and 200 MPa and 1, 3 or 5 passes. Inactivation was proportional to both pressure and number of passes. In buffer, a maximum inactivation of 5 log cycles was obtained with 200 MPa after 5 passes while the lowest inactivation was obtained with 100 MPa and 1 pass. Lactococcal bacteriophages were more resistant to DHP when spiked in milk and WP with maximum reductions of 2, 2.5 and 3 log cycles for c2, sk1 and ul36 respectively. Bacteriophage inactivation depended also on initial phage concentration. The highest reduction was obtained when the phage load did not exceed 10 4 PFU mL −1. Heating milk or WP to 50°C prior to DHP treatment did not enhance inactivation. DHP thus seems to be an effective non-thermal method for significant inactivation of lactococcal bacteriophages.
Bibliography:ObjectType-Article-2
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ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(02)00118-8