2024-03-29T13:24:23Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/42932019-08-26T10:25:41Zcom_10261_125com_10261_2col_10261_378
00925njm 22002777a 4500
dc
García Suárez, María Pilar
author
Madera, Carmen
author
Martínez Fernández, Beatriz
author
Rodríguez González, Ana
author
2007-10
The ability of specific bacteriophages to inhibit Staphylococcus aureus growth in curd manufacturing processes was determined. Two lytic bacteriophages specific against S. aureus were obtained by DNA random deletion from the milk-isolated temperate phages, ΦH5 and ΦA72. A cocktail of these lytic phages, Φ88 and Φ35, at multiplicity of infection (MOI) of 100, produced a complete elimination of 3×106 cfu mL−1 of the pathogen in ultra-high-temperature (UHT) whole milk at 37 °C. Furthermore, the frequency of emergence of bacteriophage-insensitive mutants was reduced up to 200-fold in the presence of the two lytic phages compared with that detected with the combination of the temperate counterparts. The lytic phage derivatives, added to milk, were able to decrease rapidly the viable counts of S. aureus during curd manufacture. In acid curd, the pathogen was not detected after 4 h of incubation at 25 °C, whereas pathogen clearance was achieved within 1 h of incubation at 30 °C in renneted curd. These results indicate that lytic bacteriophages could be used as biopreservatives in the manufacture of particular dairy products.
International Dairy Journal 17(10): 1232-1239 (2007)
http://hdl.handle.net/10261/4293
10.1016/j.idairyj.2007.03.014
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100000780
Lytic phage
Biocontrol
Dairy products
Staphylococcus aureus
Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages