Screening for and characterization of Lactococcus lactis bacteriophages with high thermal resistance |
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Authors: | Zeynep Atamer Jochen Dietrich Mareile Müller-Merbach Horst Neve Knut J. Heller Jörg Hinrichs |
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Affiliation: | 1. School of Microbiology, University College Cork, Cork, Ireland;2. Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland;3. Département de Biochimie, Microbiologie et Bio-Informatique, Faculté des Sciences et de Génie, GREB & Félix d''Hérelle Reference Center for Bacterial Viruses, Faculté de Médecine Dentaire, Université Laval, Québec City, Québec, Canada, G1V 0A6 |
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Abstract: | Fifty-six Lactococcus lactis phage isolates collected from different German dairies and obtained from a starter culture manufacturer were tested for their heat resistance. About 40% of these isolates resisted treatment at 80 °C for 5 min when they were heated in milk. The most resistant phage isolate, P1532, was collected from sour cream. Plaque-formation was still detectable even after heating at 97 °C for 5 min. The second heat-resistant one, P680, showed some plaque-forming ability after heating at 95 °C for 5 min. Kinetic parameters for the thermal inactivation of these two resistant phages were determined for temperatures ranging from 70 to 97 °C. The inactivation of phage P1532 in skim milk and in buffer medium were found to follow first-order kinetics and did not exhibit tailing, whereas in the inactivation curves of phage P680 tailing was observed. The D-value of P1532 at pasteurization temperature of 72 °C was calculated as 112 min. |
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