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Inactivation of Lactobacillus Virulent Bacteriophage by Thermal and Chemical Treatments

Chen, Xia, Liu, Ying, Chai, Shiyu, Guo, Jing, Wu, Wenru
Journal of food protection 2018 v.81 no.10 pp. 1673-1678
Lactobacillus, bacteriophages, chemical treatment, culture media, ethanol, gelatin, heat, heat treatment, isopropyl alcohol, magnesium, peracetic acid, reconstituted milk, skim milk, sodium hypochlorite, virulence
The uses of thermal and chemical treatments were evaluated with respect to the inactivation of the Lactobacillus virulent bacteriophage P2. Thermal treatments consisted of heating the phage at 63, 72, and 90°C in three broth media: de Man Rogosa Sharpe broth, reconstituted skim milk, and Tris magnesium gelatin buffer. Chemical treatments evaluated were ethanol, isopropanol, sodium hypochlorite, and peracetic acid at various concentrations. Phage P2 was completely inactivated in 20 and 5 min at 72 and 90°C, respectively. Reconstituted skim milk and de Man Rogosa Sharpe broth provided optimum and minimum heat protection, respectively. Only sodium hypochlorite at 400 and 800 ppm completely inactivated the phage in 50 and 30 min, respectively. Treatment with 100% ethanol and isopropanol resulted in only a ca. 5.1-log reduction. Peracetic acid at the highest concentration used (0.45%) resulted in only a 1.40-log reduction of the phage within 60 min. These results provide additional data for establishing effective methods of controlling phage contamination in dairy and laboratory environments.