Inactivation of calcium-dependent lactic acid bacteria phages by phosphates.

SUAREZ VIVIANA BEATRIZ; CAPRA MARÍA LUJÁN; RIVERA MAURICIO; REINHEIMER JORGE ALBERTO

JOURNAL OF FOOD PROTECTION

International Association for Food Protection

Lugar: Iowa; Año: 2007 vol. 70 p. 1518 - 1522

0362-028X

ABSTRACT The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria (LAB) used as starters was assayed. The phosphates used (polyphosphates A and B, and sodium tripolyphosphate-high solubility, TAS) were selected considering their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broth) and reconstituted (10% wt/vol) commercial skimmed milk to which phosphates had been added at concentrations of 0.1%, 0.3% and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broth and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk they were not capable of maintaining the same inhibitory effect.