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Artículo

Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Capra, María LujánIcon ; Quiberoni, Andrea del LujanIcon ; Reinheimer, Jorge AlbertoIcon
Fecha de publicación: 06/2004
Editorial: Wiley Blackwell Publishing, Inc
Revista: Letters in Applied Microbiology
ISSN: 0266-8254
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l-1 Tris-Cl, 10 mmol l-1 MgSO4 and 0.1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria.
Palabras clave: BIOCIDE , HEAT , INACTIVATION , PHAGE , SURVIVAL , VIABILITY , VIRAL DESTRUCTION
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/138507
DOI: http://dx.doi.org/doi:10.1111/j.1472-765X.2004.01525.x
URL: https://sfamjournals.onlinelibrary.wiley.com/doi/10.1111/j.1472-765X.2004.01525.
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Capra, María Luján; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 38; 6; 6-2004; 499-504
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