Effect of high-pressure homogeneization (HPH) on lactic acid- and probiotic bacteria phages

CAPRA, M. L.; PATRIGNANI, F.; QUIBERONI, A.; REINHEIMER, J.; LANCIOTTI, R.; GUERZONI, M. E.

INTERNATIONAL DAIRY JOURNAL

Elsevier Science, Ltd.

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

0958-6946

To investigate 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 studied. The influence of pressure, number of passes, suspension medium and phage concentration were studied at 25 ºC. Reductions in viability 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, treatment at 60 MPa was insufficient for complete inactivation, even after 8 passes. No clear influence of suspending medium was observed. Inactivation seems to depend on phage concentration; the higher the initial load, the bigger the reduction achieved. Although these results showed that several phages studied are resistant to high-pressure homogenization, this strategy could be combined with others to control their presence in raw milk.