Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

被引：25

作者：

Lujan Capra, Maria ^{[1
]}

Patrignani, Francesca ^{[2
]}

del Lujan Quiberoni, Andrea ^{[1
]}

Alberto Reinheimer, Jorge ^{[1
]}

Lanciotti, Rosalba ^{[2
]}

Guerzoni, Maria Elisabetta ^{[2
]}

机构：

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

[2] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, Italy

来源：

INTERNATIONAL DAIRY JOURNAL | 2009年 / 19卷 / 05期

关键词：

HIGH HYDROSTATIC-PRESSURE; DYNAMIC HIGH-PRESSURE; LACTOCOCCAL BACTERIOPHAGES; LACTOBACILLUS-PARACASEI; FOODBORNE VIRUSES; CRESCENZA CHEESE; INACTIVATION; MILK; MICROORGANISMS; TECHNOLOGIES;

D O I：

10.1016/j.idairyj.2008.11.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To investigate the effect of high pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were studied. The influence of pressure, number of passes, suspension medium and phage concentration were studied at 25 degrees C. Reductions in viability were proportional to pressure and number of passes, though the inactivation extent was phage-dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log(10) reduction) after 3 or 5 passes, while others remained infective after 8 passes. For all phages, treatment at 60 MPa was insufficient for complete inactivation, even after 8 passes. No clear influence of suspending medium was observed. Inactivation seems to depend on phage concentration; the higher the initial load, the bigger the reduction achieved. Although these results showed that several phages studied are resistant to high-pressure homogenization, this strategy could be combined with others to control their presence in raw milk. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：336 / 341

页数：6

共 49 条

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