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dc.contributor.author
Briggiler Marcó, Mariángeles
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dc.contributor.author
Quiberoni, Andrea del Lujan
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dc.contributor.author
Suárez, Viviana Beatriz
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dc.date.available
2020-05-28T13:57:32Z
dc.date.issued
2019-05
dc.identifier.citation
Briggiler Marcó, Mariángeles; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions; Elsevier Science; International Journal of Food Microbiology; 303; 5-2019; 26-31
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/106097
dc.description.abstract
In this work, we assessed the impact of technological cell stress conditions, commonly present in industrial dairyprocesses, on the host strain-phage interactions in Leuconostoc. Adsorption and burst size of LDG (Leuconostocpseudomesenteroides) and Ln-9 (Leuconostoc mesenteroides) phages were evaluated under the following conditions:i) MRS broth, 30 °C; ii) MRS broth at pH 5.5, 30 °C (acidic stress); iii) MRS broth added of NaCl at 4% w/v, 30 °C(osmotic stress) and iv) MRS broth, 10 °C (cold stress). Experiences were performed with the host strains growingboth in MRS broth (30 °C) and under stress conditions. On the other hand, the effect of diverse levels of NaCl,KCl, saccharose and glucose on the adsorption for LDG phage was evaluated. Acidic and cold conditions did notsignificantly affect the adsorption rates for any phage. However, adsorption rate of phage LDG was highlyreduced under osmotic stress (NaCl), except when the host strain previously grew in presence of the salt. LDGphage adsorption was not modified by addition of saccharides, but it drastically decreased in presence of salts.Acidic conditions did not affect the burst size for LDG phage, but Ln-9 phage diminished this parameter (61phage particles/infected cell). Latency time showed a lengthening of 10 min for both phages, while the bursttime remained unaltered for LDG and it was delayed 10 min for Ln-9. LDG phage did not propagate underosmotic conditions, but Ln-9 phage released phage particles with an important increase of its latent period andburst time. No phage particles were released within 90 min after the adsorption step under cold stress. This is thefirst report about this subject. Under certain conditions of technological stress (osmotic and cold) associated todairy processes, phage infections on the two systems studied in this work could be delayed/inhibited.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LEUCONOSTOC
dc.subject
BACTERIOPHAGES
dc.subject
CHEESE STRESS CONDITIONS
dc.subject
DAIRY INFECTIONS
dc.subject.classification
Virología
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-27T17:09:45Z
dc.journal.volume
303
dc.journal.pagination
26-31
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Briggiler Marcó, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Suárez, Viviana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
International Journal of Food Microbiology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.ijfoodmicro.2019.05.008
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