Bacteriophage infection is still a persistent problem in large dairy processes despite extensive studies over the last decades. Consequently, new methods are constantly sought to prevent phage infection. In this paper, we show that phage neutralizing heavy-chain antibody fragments, obtained from Camelidae and produced at a large scale in the generally regarded as safe microorganism Saccharomyces cerevisiae, can effectively be used to impede phage induced lysis during a cheese process. The growth inhibition of the cheese starter culture by 10(5) pfu/ml cheese-milk of the small isometric-headed 936-type phage p2 was prevented by the addition of only 0.1 microg/ml (7 nM) of the neutralizing antibody fragment. The use of such antibody fragments in cheese manufacturing are a realistic and interesting option because of the small amount of antibody fragments that are needed. Moreover the antibodies are produced in a food grade microorganism and can easily be isolated from the fermentation liquid in a pure and DNA free form.
Abstract:For the identification and characterisation of major non-starch polysaccharides from sunflower (Helianthus annuus L) meal and palm-kernel (Elaeis guineensis Jacq) meal, extracts obtained by sequential alkaline extraction and delignification of the corresponding cell wall materials were subfractionated by graded ethanol precipitation and size-exclusion and adsorption chromatography. Determination of the sugar and glycosidic linkage composition of extracts and subfractions and intact cell wall materials allowed the identification and quantification of a variety of polysaccharides. In sunflower meal, cellulose (42 % of total non-starch polysaccharides), pectic polysaccharides (24 %), (4-O-methyl)-glucuronoxylans with 8-1 1 % uronic acid substitution (24 %), (g1uco)mannans (5 YO) and fucoxyloglucans (4.5 %) were encountered. Major polysaccharides in palm-kernel meal were linear mannans with very low galactose substitution (78 YO of total non-starch polysaccharides), followed by cellulose (12 YO) and small amounts of (4-O-methyl)-glucuronoxylans and arabinoxylans (3 % each).
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