Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage
| Autor: | Cláudia Lúcia de Oliveira Pinto, Humberto Moreira Húngaro, Carla Cristine Lange, Melissa Correa Sabino, Priscila de Faria Pinto, Brenda Neres Targino, Lucas da Roza Corguinha, Pedro Marcus Pereira Vidigal, Anderson S. Sant'Ana, Edilane Cristina do Nascimento |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Chemistry Food spoilage Pseudomonas Cold storage Pseudomonas fluorescens Food Contamination Bacterial growth Raw milk medicine.disease_cause biology.organism_classification Microbiology Cold Temperature Milk Psychrotrophic bacteria Food Storage medicine Food Microbiology Animals Bacteriophages Food science Bacteria Food Science Peptide Hydrolases |
| Zdroj: | Food microbiology. 101 |
| ISSN: | 1095-9998 |
| Popis: | In this study, P. fluorescens-infecting phages were isolated, characterized, and evaluated to their potential to control the bacterial counts and, consequently, the proteolytic spoilage of raw milk during cold storage. The UFJF_PfDIW6 and UFJF_PfSW6 phages showed titers of 9.7 and 7.6 log PFU/ml; latent period of 115 and 25 min, and burst size of 145 and 25 PFU/infected cell, respectively. They also were highly specific to the host bacterium, morphologically classified as the Podoviridae family, stable at pH 5 to 11 and were not inactivated at 63 °C or 72 °C for 30 min. These phages found to be effective against P. fluorescens, reducing bacterial count throughout the entire exponential growth phase in broth formulated with milk at both 4 °C and 10 °C. This effect on bacteria growth led to inhibition by at least 2 days in proteases production, delaying the degradation of milk proteins. When applied together in raw milk stored at 4 °C, they reduced the total bacteria, psychrotrophic, and Pseudomonas by 3 log CFU/ml. This study's findings indicate that these phages have a great potential to prevent the growth of Pseudomonas and, consequently, to retard proteolytic spoilage of raw milk during chilled storage. |
| Databáze: | OpenAIRE |
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