Dairy bacteriophages isolated from whey powder: Thermal inactivation and kinetic characterisation

Wagner, Natalia; Samtlebe, Meike; Franz, Charles M. A. P.; Neve, Horst; Heller, Knut J.; Hinrichs, Jörg; Atamer, Zeynep

doi:10.1016/j.idairyj.2016.12.017

Cited by 24 publications

(13 citation statements)

References 38 publications

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“…This can be explained by the fact that, although inlet temperatures of air reach about 180–200°C, water is quickly vaporized during the process, with the consequent decrease of temperature within whey droplets to 60°C or below (Wagner et al . ). Consequently, considerable attention has been paid to alternative methodologies of phage control during the last years, such as application of high pressure, membrane filtration or UV irradiation.…”

Section: Methods Of Phage Detection: Advantages and Disadvantagesmentioning

confidence: 97%

“…The heat resistance of these phages was assessed (Wagner et al . ), and most Lc. lactis phages (88%) and Leuc.…”

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 95%

“…skim milk powder, whey powder, WPC, WPI) and their characterization have not received much attention until recently (Wagner et al . , ). Nevertheless, this could be a significant problem in economic terms, given the ever high frequency of phage infections in dairy plants and the growing volumes of whey that are being recycled and incorporated in different forms into milk products.…”

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 99%

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Bacteriophages on dairy foods

2018

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This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.

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Section: Methods Of Phage Detection: Advantages and Disadvantagesmentioning

confidence: 97%

“…The heat resistance of these phages was assessed (Wagner et al . ), and most Lc. lactis phages (88%) and Leuc.…”

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 95%

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 99%

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Bacteriophages on dairy foods

2018

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“…The other two phages were classified as members of the P335 group. Additionally, these phages were studied in order to evaluate their thermal resistance and the kinetic parameters of inactivation in skim milk [27]. Ten L. lactis phages were still able to form plaques after 5 min at 85 °C, and four of these phages even survived a temperature of 95 °C (5 min).…”

Section: Efficiency Of Thermal and Chemical Treatments On The Inacmentioning

confidence: 99%

Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Marcó

Suárez

Quiberoni

et al. 2019

Viruses

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This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.

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“…These studies demonstrated that several phages can withstand pasteurization conditions (9,17). Furthermore, in the last few years, some virulent members of the Sk1virus group have emerged with remarkably high thermal resistance (12,18). For example, infectious viral particles of lactococcal phage P1532, isolated in Germany, were still detected after they were heated at either 90°C for 20 min or 97°C for 5 min (12).…”

mentioning

confidence: 99%

The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

Geagea

Labrie

Subirade

et al. 2018

Appl Environ Microbiol

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Virulent lactococcal phages are still a major risk for milk fermentation processes as they may lead to slowdowns and low-quality fermented dairy products, particularly cheeses. Some of the phage control strategies used by the industry rely on heat treatments. Recently, a few phages were found to be highly thermo-resistant. To identify the genetic determinant(s) responsible for the thermal resistance of lactococcal phages, we used the virulent phage CB14 (of the 936 [now ] phage group) to select for phage mutants with increased heat stability. By treating phage CB14 to successive low and high temperatures, we were able to select two CB14 derivatives with increased heat stability. Sequencing of their genome revealed the same nucleotide sequences as the wild-type phage CB14, except for a same-sized deletion (120 bp) in the gene coding for the tape measure protein (TMP) of each phage mutant, but at a different position. The TMP protein sequences of these mutant phages were compared with their homologues in other wild-type phages with a wide diversity in heat stability. Comparative analysis showed that the same nucleotide deletion appears to have also occurred in the gene coding for the TMP of highly thermo-resistant lactococcal phages P1532 and P680. We propose that the TMP is, in part, responsible for the heat stability of the highly predominant lactococcal phages of the group. Virulent lactococcal phages still represent a major risk for milk fermentation as they may lead to slowdowns and low-quality fermented dairy products. Heat treatment is one of the most commonly used methods to control these virulent phages in cheese by-products. Recently, a few phages, members of the group, have emerged with high thermal stability. To our knowledge, the genetic determinant(s) responsible for this thermal resistance in lactococcal phages is unknown. A better understanding of the thermal stability of these emerging virulent lactococcal phages is needed to improve industrial control strategies. In this work, we report the identification of a phage structural protein that is involved in the heat stability of a virulent phage. Identifying such a genetic determinant for heat stability is a first step in understanding the emergence of this group of thermostable phages.

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Dairy bacteriophages isolated from whey powder: Thermal inactivation and kinetic characterisation

Cited by 24 publications

References 38 publications

Bacteriophages on dairy foods

Bacteriophages on dairy foods

Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

The Tape Measure Protein Is Involved in the Heat Stability of Lactococcus lactis Phages

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