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EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES
Author(s) -
M. DILEK,
BOZOĞLU FARUK,
AKÇELİK MUSTAFA,
BAYINDIRLI ALEV
Publication year - 2009
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00136.x
Subject(s) - hydrostatic pressure , lactococcus lactis , starter , pasteurization , bacteriophage , lactococcus , food science , fermentation , high pressure , chemistry , microbiology and biotechnology , bacteria , biology , biochemistry , lactic acid , escherichia coli , physics , gene , engineering , thermodynamics , genetics , engineering physics
Four different host‐specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5–40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20‐min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1–5 min). Decrease in bacteriophage number was observed after 3 min of heat treatment at 71.7C. Pressure treatment at 350 MPa/5 min and heat treatment at 71.7C/3 min were both found to be effective for the inactivation of lactococcal bacteriophages. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis analysis indicated that protein profiles of pressure‐treated (350 MPa, 25 min) bacteriophages were altered.PRACTICAL APPLICATIONS Bacteriophages are still a problem for the production of fermented dairy products, as there has not been a process to eliminate them completely from the fermentation environment. Processes such as pasteurization are not adequate to eliminate bacteriophages. However, new food preservation methods have been developed, one of which is high hydrostatic pressure (HHP) processing. HHP has potential application for the inactivation of viruses. Here, we demonstrate the application of HHP to inactivate the bacteriophages of dairy starter culture Lactococcus in comparison with heat treatment.