Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments
| Autor: | Silvina A. Pujato, Mariángeles Briggiler Marcó, Viviana Beatriz Suárez, Andrea del Lujan Quiberoni |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Biocide Hot Temperature Otras Ingenierías y Tecnologías 030106 microbiology thermal treatments lcsh:QR1-502 Dairy industry Review INGENIERÍAS Y TECNOLOGÍAS biocides DAIRY INDUSTRY lcsh:Microbiology Bacteriophage Alimentos y Bebidas 03 medical and health sciences LACTIC ACID BACTERIA Virology Streptococcus thermophilus Bacteriophages Food science purl.org/becyt/ford/2.11 [https] biology THERMAL TREATMENTS food and beverages Raw milk BIOCIDES biology.organism_classification lactic acid bacteria phage infection 030104 developmental biology Infectious Diseases purl.org/becyt/ford/2 [https] dairy industry PHAGE INFECTION Food Microbiology Virus Inactivation Fermentation Dairy Products Bacteria Disinfectants |
| Zdroj: | Viruses, Vol 11, Iss 5, p 480 (2019) Viruses CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 1999-4915 |
| Popis: | This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested. Fil: Briggiler Marcó, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Suárez, Viviana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina |
| Databáze: | OpenAIRE |
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