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dc.contributor.author
Capra, María Luján
dc.contributor.author
Neve, Horst
dc.contributor.author
Sorati, Pamela
dc.contributor.author
Atamer, Zeynep
dc.contributor.author
Hinrichs, Jörg
dc.contributor.author
Heller, Knut
dc.contributor.author
Quiberoni, Andrea del Lujan
dc.date.available
2017-08-22T18:36:48Z
dc.date.issued
2013-06
dc.identifier.citation
Capra, María Luján; Neve, Horst; Sorati, Pamela; Atamer, Zeynep; Hinrichs, Jörg; et al.; Extreme thermal resistance of phages isolated from dairy samples: updating traditional phage detection methodologies; Elsevier; International Dairy Journal; 30; 2; 6-2013; 59-63
dc.identifier.issn
0958-6946
dc.identifier.uri
http://hdl.handle.net/11336/22787
dc.description.abstract
Starter culture failures due to bacteriophage attacks reduce product quality and may cause financial losses. It was the aim of this work to revise and update the Standard IDF microbiological methodology for phage detection which includes a mandatory control, treated for 15 min at 90 ºC for discrimination of phage- and non-phage inhibitors. Phages specific for Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus paracasei were investigated to establish a reliable heat-treatment for the processing of industrial dairy samples suspected of containing phages. A prolonged heating-step of 45 min at 90 ºC is proposed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Thermal Resistance
dc.subject
Dairy Phages
dc.subject
Traditional Detection Methodologies
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Extreme thermal resistance of phages isolated from dairy samples: updating traditional phage detection methodologies
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-15T17:59:40Z
dc.journal.volume
30
dc.journal.number
2
dc.journal.pagination
59-63
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Capra, María Luján. 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: Neve, Horst. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnolog; Alemania
dc.description.fil
Fil: Sorati, Pamela. 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: Atamer, Zeynep. Universidad de Hohenheim; Alemania
dc.description.fil
Fil: Hinrichs, Jörg. Universidad de Hohenheim; Alemania
dc.description.fil
Fil: Heller, Knut. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnolog; Alemania
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.journal.title
International Dairy Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.idairyj.2012.11.009
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694612002634
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