Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

Río, Beatriz del; Martín, M. Cruz; Ladero, Víctor; Martínez, Noelia; Linares, Daniel M.; Fernández, María; Álvarez, Miguel A.

doi:10.5772/34543

Cited by 3 publications

(1 citation statement)

References 52 publications

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“…The industry is been dealing with the control of phages by different means like culture rotation, phage resistant strains, improved sanitation conditions, modified factory designs, process changes, modified starter medium. But the problem of phages attacking the starter culture is a constant exists, leading to loss of failure in the fermentation process and reduced quality of the final product (Beatriz del Río et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The First Report on the Prevalence of Temperate Phages in a Dairy Samples

Sanjeevi,

Sudagar,

Sambandam

et al. 2023

Preprint

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Many dairy industries use their own starter cultures rather than Direct vat set culture because of their novelty and specific sensory characteristic it provides to their products. Starter culture rotation is not always possible, if the process involves the use of novel strains. The presence of bacteriophages in the environment leads to the quality instability of the product leads to the unexpected fermentation failure. In this context, a study of the prevalence of bacteriophages in the different sectors of dairy environment is carried out. The Screening of the phages has been undertaken with cheese and yoghurt cultures in the production and processing area. Three tests have been carried out to isolate the phages. Viz., turbidity test, double layer plaque assay, Spot test. Two natural temperate phages have been isolated from the cheese and yoghurt culture. Whereas the samples from the dairy processing environment is negative for phages. The temperate phages belong to the Siphoviridae family. Certain processing area where there is no involvement of starter culture e.g., paneer whey also showed the presence of phages in the whey, which indicates the air borne transmission of phages. Thus, the goal of this article is to make the quality assurance program associated with the production process of the fermented dairy products for the presence of phages in the dairy environment, with special emphasis on the preventive aspects related to this problem in the dairy fermentative industry.

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Section: Introductionmentioning

confidence: 99%

The First Report on the Prevalence of Temperate Phages in a Dairy Samples

Sanjeevi,

Sudagar,

Sambandam

et al. 2023

Preprint

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Rapid detection of bacteriophages in starter culture using water-in-oil-in-water emulsion microdroplets

Wang

Nitin

2014

Appl Microbiol Biotechnol

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Bacteriophage contamination of starter culture and raw material poses a major problem in the fermentation industry. In this study, a rapid detection of lytic phage contamination in starter culture using water-in-oil-in-water (W/O/W) emulsion microdroplets was described. A model bacteria with varying concentrations of lytic phages were encapsulated in W/O/W emulsion microdroplets using a simple needle-in-tube setup. The detection of lytic phage contamination was accomplished in 1 h using the propidium iodide labeling of the phage-infected bacteria inside the W/O/W emulsion microdroplets. Using this approach, a detection limit of 10(2) PFU/mL of phages was achieved quantitatively, while 10(4) PFU/mL of phages could be detected qualitatively based on visual comparison of the fluorescence images. Given the simplicity and sensitivity of this approach, it is anticipated that this method can be adapted to any strains of bacteria and lytic phages that are commonly used for fermentation, and has potential for a rapid detection of lytic phage contamination in the fermentation industry.

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A Simple Method for Assessing Diversity and Dynamics of Microbial Community: Comparison of Dairy Phages from Industrial and Spontaneous Fermentation

Olejnik-Schmidt¹,

Pietrzak²,

Kawacka³

et al. 2021

Applied Sciences

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Background: The dairy industry heavily relies on fermentation processes driven in high proportion by Lactococcus lactis. The fermentation process can be perturbed or even stopped by bacteriophage activity, leading to complete loss of fermentation batch or decreased quality product. The monitoring of the phage diversity and dynamics in the process allows implementing protective measures (e.g., starter rotation) to maintain unperturbed production. Methods: Universal primers were used to amplify sequences of the 936, c2, and P335 Lactococcus phage types. The amplicons were sequenced with the Sanger method and obtained degenerate sequences were analyzed using a simple bioinformatic pipeline in the R environment. Results: The most prevalent phage type is 936, followed by P335, whereas the c2 type is less frequent. Conclusions: Curd cheeses prepared on non-pasteurized milk based on native milk microbiota had a higher diversity of phages distinct from those found in dairy plants. Sanger sequencing of heterogenous amplicons generated on metagenome DNA can be used to assess low-complexity microbiota diversity.

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Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

Cited by 3 publications

References 52 publications

The First Report on the Prevalence of Temperate Phages in a Dairy Samples

The First Report on the Prevalence of Temperate Phages in a Dairy Samples

Rapid detection of bacteriophages in starter culture using water-in-oil-in-water emulsion microdroplets

A Simple Method for Assessing Diversity and Dynamics of Microbial Community: Comparison of Dairy Phages from Industrial and Spontaneous Fermentation

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