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dc.contributor.author
Pujato, Silvina
dc.contributor.author
Guglielmotti, Daniela Marta
dc.contributor.author
Ackerman, Hans W.
dc.contributor.author
Patrignani, Francesca
dc.contributor.author
Lanciotti, Rosalba
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Quiberoni, Andrea del Lujan
dc.date.available
2016-12-06T21:59:23Z
dc.date.issued
2014-02-21
dc.identifier.citation
Pujato, Silvina; Guglielmotti, Daniela Marta; Ackerman, Hans W.; Patrignani, Francesca; Lanciotti, Rosalba; et al.; Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application; Elsevier Science; International Journal Of Food Microbiology; 177; 21-2-2014; 81-88
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/8959
dc.description.abstract
Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC) were analyzed. Based on restriction analysis, six of them were further examined regarding resistance to physical (heat and high pressure homogenization, HPH) and chemical treatments (ethanol, sodium hypochlorite, peracetic acid, biocides A, C, E and F). According to their morphology, Ln. mesenteroides phages studied in the present work belonged to Caudovirales order and Siphoviridae family. Six distinct restriction patterns were obtained with EcoRV, HindIII, ClaI and XhoI enzymes, revealing interesting phage diversity in the dairy environment. No significant reductions in phage counts were observed after ten months of storage at -20ºC and -80ºC, while slightly and moderate decrease in phage numbers were noticed at 8ºC and 25ºC, respectively. Phages subjected to heat treatments generally showed high resistance at 63ºC and moderate resistance at 72ºC. However, 80ºC for 30 min and 90ºC for 2 min led to complete inactivation of viral particles. In general, the best ethanol concentration tested was 75%, as complete inactivation for most Leuconostoc phages within 30 min of incubation was achieved. Peracetic acid, biocides A, C, E and F were highly effective when used at the same or at a moderately lower concentration as recommended by the producer. Usually, moderate or high concentrations (600-1600 ppm) of sodium hypochlorite were necessary to completely inactivate phage particles. Leuconostoc phages were partially inactivated by HPH treatments as remaining viral particles were found even after 8 passes at 100 MPa. This is the first report of Ln. mesenteroides phages isolated from an Argentinean dairy cheese plant. Results of this work could be useful for establishing the most effective physical and chemical treatments for inactivating phages in industrial plants and laboratory environments
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Leuconostoc
dc.subject
Bacteriophages
dc.subject
Inactivation
dc.subject
Heat
dc.subject
Biocides
dc.subject
Hph
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-11-23T20:15:11Z
dc.journal.volume
177
dc.journal.pagination
81-88
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.description.fil
Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.description.fil
Fil: Ackerman, Hans W.. Laval University; Canadá
dc.description.fil
Fil: Patrignani, Francesca. Universita Di Bologna; Italia
dc.description.fil
Fil: Lanciotti, Rosalba. Universita Di Bologna; Italia
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.description.fil
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.journal.title
International Journal Of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2014.02.012
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160514000841
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