Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Autores
Capra, María Luján; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l-1 Tris-Cl, 10 mmol l-1 MgSO4 and 0.1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria.
Fil: Capra, María Luján. 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: Reinheimer, Jorge Alberto. 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
Materia
BIOCIDE
HEAT
INACTIVATION
PHAGE
SURVIVAL
VIABILITY
VIRAL DESTRUCTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/138507
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/138507
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophagesCapra, María LujánQuiberoni, Andrea del LujanReinheimer, Jorge AlbertoBIOCIDEHEATINACTIVATIONPHAGESURVIVALVIABILITYVIRAL DESTRUCTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l-1 Tris-Cl, 10 mmol l-1 MgSO4 and 0.1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria.Fil: Capra, María Luján. 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; ArgentinaFil: 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; ArgentinaFil: Reinheimer, Jorge Alberto. 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; ArgentinaWiley Blackwell Publishing, Inc2004-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/138507Capra, María Luján; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 38; 6; 6-2004; 499-5040266-8254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/doi:10.1111/j.1472-765X.2004.01525.xinfo:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/10.1111/j.1472-765X.2004.01525.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:21:29Zoai:ri.conicet.gov.ar:11336/138507instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:21:30.044CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
title Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
spellingShingle Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
Capra, María Luján
BIOCIDE
HEAT
INACTIVATION
PHAGE
SURVIVAL
VIABILITY
VIRAL DESTRUCTION
title_short Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
title_full Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
title_fullStr Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
title_full_unstemmed Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
title_sort Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages
dc.creator.none.fl_str_mv Capra, María Luján
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author Capra, María Luján
author_facet Capra, María Luján
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author_role author
author2 Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author2_role author
author
dc.subject.none.fl_str_mv BIOCIDE
HEAT
INACTIVATION
PHAGE
SURVIVAL
VIABILITY
VIRAL DESTRUCTION
topic BIOCIDE
HEAT
INACTIVATION
PHAGE
SURVIVAL
VIABILITY
VIRAL DESTRUCTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l-1 Tris-Cl, 10 mmol l-1 MgSO4 and 0.1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria.
Fil: Capra, María Luján. 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: Reinheimer, Jorge Alberto. 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
description Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l-1 Tris-Cl, 10 mmol l-1 MgSO4 and 0.1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria.
publishDate 2004
dc.date.none.fl_str_mv 2004-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/138507
Capra, María Luján; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 38; 6; 6-2004; 499-504
0266-8254
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138507
identifier_str_mv Capra, María Luján; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 38; 6; 6-2004; 499-504
0266-8254
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/doi:10.1111/j.1472-765X.2004.01525.x
info:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/10.1111/j.1472-765X.2004.01525.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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