Heat tolerance of dairy lactococcal c2 phages

Cecilie Lykke Marvig Nielsen; Aideh Basheer; H. Neve; K.J. Heller; Susanne Knøchel; Finn Kvist Vogensen

doi:10.1016/j.idairyj.2011.03.004

Heat tolerance of dairy lactococcal c2 phages

Cecilie Lykke Marvig Nielsen, Aideh Basheer, H. Neve, K.J. Heller, Susanne Knøchel, Finn Kvist Vogensen

10 Citationer (Scopus)

Abstract

Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	21
Udgave nummer	8
Sider (fra-til)	556-560
Antal sider	5
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2011.03.004
Status	Udgivet - aug. 2011

Adgang til dokumentet

10.1016/j.idairyj.2011.03.004

http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T7C-52H3RS9-4-1&_cdi=5055&_user=6447644&_pii=S0958694611000690&_origin=&_coverDate=08%2F31%2F2011&_sk=999789991&view=c&wchp=dGLbVzW-zSkWl&md5=6184d27ab8fc3761b46360b4334bf332&ie=/sdarticle.pdf

Citationsformater

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title = "Heat tolerance of dairy lactococcal c2 phages",

abstract = "Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.",

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T1 - Heat tolerance of dairy lactococcal c2 phages

AU - Nielsen, Cecilie Lykke Marvig

AU - Basheer, Aideh

AU - Neve, H.

AU - Heller, K.J.

AU - Knøchel, Susanne

AU - Vogensen, Finn Kvist

PY - 2011/8

Y1 - 2011/8

N2 - Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.

AB - Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.

U2 - 10.1016/j.idairyj.2011.03.004

DO - 10.1016/j.idairyj.2011.03.004

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EP - 560

JO - International Dairy Journal

JF - International Dairy Journal

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