Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009 |
Resumo: | The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12 commercial lactic starters. After 8 hours of incubation, only 2 showed reduced acidification. Bacterial strains isolated from commercial starters were tested regarding the phage resistance. Considerable difference in phage sensitivity was observed among different starters (BD, D, O and L. diacetylactis). Five bacteriophages showed no infectivity on any isolates but one was infective for most of isolates. |
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Lactococcus bacteriophages isolated from whey and their effects on commercial lactic startersBacteriophageLactococcuscheese makingmilkprocessingThe incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12 commercial lactic starters. After 8 hours of incubation, only 2 showed reduced acidification. Bacterial strains isolated from commercial starters were tested regarding the phage resistance. Considerable difference in phage sensitivity was observed among different starters (BD, D, O and L. diacetylactis). Five bacteriophages showed no infectivity on any isolates but one was infective for most of isolates.Instituto de Tecnologia do Paraná - Tecpar2004-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009Brazilian Archives of Biology and Technology v.47 n.4 2004reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132004000400009info:eu-repo/semantics/openAccessOriani,Maria Raquel de GodoyYokoya,Fumioeng2004-08-30T00:00:00Zoai:scielo:S1516-89132004000400009Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2004-08-30T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
title |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
spellingShingle |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters Oriani,Maria Raquel de Godoy Bacteriophage Lactococcus cheese making milk processing |
title_short |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
title_full |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
title_fullStr |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
title_full_unstemmed |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
title_sort |
Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters |
author |
Oriani,Maria Raquel de Godoy |
author_facet |
Oriani,Maria Raquel de Godoy Yokoya,Fumio |
author_role |
author |
author2 |
Yokoya,Fumio |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Oriani,Maria Raquel de Godoy Yokoya,Fumio |
dc.subject.por.fl_str_mv |
Bacteriophage Lactococcus cheese making milk processing |
topic |
Bacteriophage Lactococcus cheese making milk processing |
description |
The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12 commercial lactic starters. After 8 hours of incubation, only 2 showed reduced acidification. Bacterial strains isolated from commercial starters were tested regarding the phage resistance. Considerable difference in phage sensitivity was observed among different starters (BD, D, O and L. diacetylactis). Five bacteriophages showed no infectivity on any isolates but one was infective for most of isolates. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132004000400009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.47 n.4 2004 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318269875617792 |