Kinetics of Thermal Destruction of Bacteriophages Active Against Streptococcus cremoris

Koka, M.; Mikolajcik, E.M.

doi:10.3168/jds.s0022-0302(67)87559-3

Cited by 14 publications

(9 citation statements)

References 14 publications

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“…This has led to an incidence of lactococcal bacteriophage infections in cheese plants over the last few years (Sua´rez & Reinheimer, 2002). Several authors have reported on the heat inactivation of dairy phages (Koka & Mikolajcik, 1967;Mu¨ller-Merbach, Raucher, & Hinrichs, 2005;Yakovlev, 1941;Zottola & Marth, 1966). They all affirmed the high heat resistance of phages.…”

Section: Introductionmentioning

confidence: 94%

Thermal and chemical inactivation of lactococcal bacteriophages

Buzrul

Öztürk

Alpas

et al. 2007

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 94%

Thermal and chemical inactivation of lactococcal bacteriophages

Buzrul

Öztürk

Alpas

et al. 2007

LWT - Food Science and Technology

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“…Several authors have reported on the heat inactivation of dairy phages (Yakovlev, 1941;Nichols & Wolf, 1945;Zottola & Marth, 1966;Daoust, El-Bisi, & Litsky, 1965;Koka & Mikolajcik, 1967;Koka & Mikolajcik, 1970;Quiberoni, Suarez, & Reinheimer, 1999). Their experiments differed in the phages used, the suspension medium and the method.…”

Section: Introductionmentioning

confidence: 95%

“…Since inactivation of phage by both heat and high pressure deviated from first-order kinetics (Koka & Mikolajcik, 1967;GroX & Ludwig, 1992;Quiberoni et al, 2002), they were approximated by non-linear regression. The regression as well as the generation of the p,T-diagram were performed with the programme Sigma Plot 8.0 (SPSS Inc., Chicago, USA).…”

Section: Non-linear Regressionmentioning

confidence: 99%

Inactivation of bacteriophages by thermal and high-pressure treatment

Müller-Merbach

Rauscher

Hinrichs

2005

International Dairy Journal

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“…Исследователи проводили изучение инактивации бактериофагов: установлена значительная вариабельность выживаемости фагов молочнокислых бактерий после воздействия повышенных температур и экспоненциальный характер процесса их тепловой инактивации (Koka, Mikolaichik, 1967;Sozzi, Maret, 1975;Selskov, 1976;Krylova et al, 1979;Chopin, 1980;Quiberoni, Suarez, 1999;Mercanti, 2012). Режимы пастеризации молока не обеспечивают гарантированной инактивации всех бактериофагов молочнокислых бактерий.…”

Section: изучение разнообразия ассоциаций фаговunclassified

Изучение Разнообразия Ассоциаций Фагов Гомологичных Молочнокислым Бактериям

Odegov¹,

Dorofeev²,

Иркитова³

et al. 2017

Ukr J Ecol

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Information on the ecology of the "phage-bacterial host" system is given. The interaction of cultures of lactococci from the collection of the Siberian Research Institute of Cheese with associations of phages was investigated. Infection of sensitive cells with bacteriophage led to cell lysis, which was manifested by negative colonies on the lawn of a lactococcal culture. Characteristics of the biological properties of bacteriophages in the composition of phage associations are given (lytic activity, spectrum of lytic activity, specificity of action). Differentiation of species lysotypes of bacteriophages of mesophilic lactococci, selected at a single cheese enterprise in the Altai Territory was noted. The index of the lytic activity of the investigated phage associations ranged from 0.19 (sample of Lactococcus lactis subsp. Lactis biovar diacetylactis) to 0.24 (sample of Lactococcus lactis subsp. Lactis) from studied strains. The value of the lyotype updated coefficient for the entire array of data varied from 0.25 to 1.00. It is concluded that the specificity of cheese biotechnology together with the evolutionary and genetic determinants of the microworld predetermine a constant high risk of cell phagolysis of starter cultures. Experimental studies confirmed the need to consider the phagocyte of lactic acid bacteria in biotechnology. Приведены сведения по экологии системы «фаг-бактериальный хозяин». Исследовано взаимодействия культур лактококков из коллекции Сибирского НИИ сыроделия с ассоциациями фагов. Инфицирование чувствительных клеток бактериофагом приводило к лизису клеток, проявившееся негативными колониями на газоне культуры лактококка. Дана характеристика биологических свойств бактериофагов в составе фаговых ассоциаций (литическая активность, спектр литической активности, специфичность действия). Отмечена дифференциация видовых лизотипов бактериофагов мезофильных лактококков, отобранных на одном сыродельном предприятии в Алтайском крае.Индекс литической активности исследуемых фаговых ассоциаций находится в пределах от 0,19 (выборка Lactococcus lactis subsp. lactis biovar diacetylactis) до 0,24 (выборка Lactococcus lactis subsp. lactis) из числа исследуемых штаммов.Величина коэффициента обновления лизотипа для всего полученного массива данных варьировала в диапазоне от

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Kinetics of Thermal Destruction of Bacteriophages Active Against Streptococcus cremoris

Cited by 14 publications

References 14 publications

Thermal and chemical inactivation of lactococcal bacteriophages

Thermal and chemical inactivation of lactococcal bacteriophages

Inactivation of bacteriophages by thermal and high-pressure treatment

Изучение Разнообразия Ассоциаций Фагов Гомологичных Молочнокислым Бактериям

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