Artículo
Inactivation of dairy bacteriophages by thermal and chemical treatments
Briggiler Marcó, Mariángeles
; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan
; Pujato, Silvina
Fecha de publicación:
05/2019
Editorial:
MDPI AG
Revista:
Viruses
e-ISSN:
1999-4915
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Briggiler Marcó, Mariángeles; Suárez, Viviana Beatriz; Quiberoni, Andrea del Lujan; Pujato, Silvina; Inactivation of dairy bacteriophages by thermal and chemical treatments; MDPI AG; Viruses; 11; 5; 5-2019; 1-28
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