Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

CAPRA MARÍA LUJÁN; PATRIGNANI FRANCESCA; QUIBERONI ANDREA; REINHEIMER JORGE ALBERTO; LANCIOTTI ROSALBA; GUERZONI MARIA ELISABETTA

INTERNATIONAL DAIRY JOURNAL

Elsevier

Lugar: The Netherlands; Año: 2009 vol. 19 p. 336 - 341

0958-6946

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Arial; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:FR-CA;} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> Abstract   To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were assayed. Influence of pressure, number of passes, suspension medium and phage concentration were studied at 25ºC. Viability reductions were proportional to pressure and number of passes, though the inactivation extent was phage dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log10 reduction) after 3 or 5 passes, while others remained infective after 8 passes. For all phages, 60 MPa were insufficient for complete inactivation even after 8 passes. No clear influence was observed regarding media tested. Inactivation seems to depend on phage concentration: the highest the initial load, the biggest the reduction achieved. Although these results showed that several studied phages are resistant to high-pressure homogenization, this strategy could be combined with others aiming to control their presence in raw milk.