Temperate bacteriophages v iLp84 and v iLp1308, previously isolated from mitomycin C-induction of Lactobacillus paracasei strains 84 and CNRZ1308, respectively, were tested for their resistance to several physical and chemical treatments applied in dairy industry. Long-term survival at 4 C, 20 C and 80 C, resistance to either thermal treatments of 63 C, 72 C and 90 C, high pressure homogenization (HPH, 100 MPa) or classic (ethanol, sodium hypochlorite and peracetic acid) and new commercial sanitizers, namely A (quaternary ammonium chloride), B (hydrogen peroxide, peracetic acid and peroctanoic acid), C (alkaline chloride foam), D (p-toluensulfonchloroamide, sodium salt) and E (ethoxylated nonylphenol and phosphoric acid), were determined. Phages were almost completely inactivated after eight months of storage at 25 C, but viability was not affected at 4 C, 20 C or 80 C. Both phages tolerated well HPH treatments. Phage iLp1308 showed higher thermal resistance than v iLp84, but neither resisted 90 C for 2 min. Best chemical inactivation was accomplished using peracetic acid or biocides A, C and E, whereas biocides B and D were completely ineffective. These results help to improve selection of chemical agents and physical treatments to effectively fight against phage infections in dairy plants
Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application / Mercanti D.J.; Guglielmotti D.M.; Patrignani F.; Reinheimer J.A.; Quiberoni A.. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - STAMPA. - 29:1(2012), pp. 99-104. [10.1016/j.fm.2011.09.003]
Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application
PATRIGNANI, FRANCESCA;
2012
Abstract
Temperate bacteriophages v iLp84 and v iLp1308, previously isolated from mitomycin C-induction of Lactobacillus paracasei strains 84 and CNRZ1308, respectively, were tested for their resistance to several physical and chemical treatments applied in dairy industry. Long-term survival at 4 C, 20 C and 80 C, resistance to either thermal treatments of 63 C, 72 C and 90 C, high pressure homogenization (HPH, 100 MPa) or classic (ethanol, sodium hypochlorite and peracetic acid) and new commercial sanitizers, namely A (quaternary ammonium chloride), B (hydrogen peroxide, peracetic acid and peroctanoic acid), C (alkaline chloride foam), D (p-toluensulfonchloroamide, sodium salt) and E (ethoxylated nonylphenol and phosphoric acid), were determined. Phages were almost completely inactivated after eight months of storage at 25 C, but viability was not affected at 4 C, 20 C or 80 C. Both phages tolerated well HPH treatments. Phage iLp1308 showed higher thermal resistance than v iLp84, but neither resisted 90 C for 2 min. Best chemical inactivation was accomplished using peracetic acid or biocides A, C and E, whereas biocides B and D were completely ineffective. These results help to improve selection of chemical agents and physical treatments to effectively fight against phage infections in dairy plantsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
