Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial appl...

Autores: Pujato, Silvina; Guglielmotti, Daniela Marta; Ackerman, Hans W.; Patrignani, Francesca; Lanciotti, Rosalba; Reinheimer, Jorge Alberto; Quiberoni, Andrea del Lujan
Año de publicación: 2014
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC) were analyzed. Based on restriction analysis, six of them were further examined regarding resistance to physical (heat and high pressure homogenization, HPH) and chemical treatments (ethanol, sodium hypochlorite, peracetic acid, biocides A, C, E and F). According to their morphology, Ln. mesenteroides phages studied in the present work belonged to Caudovirales order and Siphoviridae family. Six distinct restriction patterns were obtained with EcoRV, HindIII, ClaI and XhoI enzymes, revealing interesting phage diversity in the dairy environment. No significant reductions in phage counts were observed after ten months of storage at -20ºC and -80ºC, while slightly and moderate decrease in phage numbers were noticed at 8ºC and 25ºC, respectively. Phages subjected to heat treatments generally showed high resistance at 63ºC and moderate resistance at 72ºC. However, 80ºC for 30 min and 90ºC for 2 min led to complete inactivation of viral particles. In general, the best ethanol concentration tested was 75%, as complete inactivation for most Leuconostoc phages within 30 min of incubation was achieved. Peracetic acid, biocides A, C, E and F were highly effective when used at the same or at a moderately lower concentration as recommended by the producer. Usually, moderate or high concentrations (600-1600 ppm) of sodium hypochlorite were necessary to completely inactivate phage particles. Leuconostoc phages were partially inactivated by HPH treatments as remaining viral particles were found even after 8 passes at 100 MPa. This is the first report of Ln. mesenteroides phages isolated from an Argentinean dairy cheese plant. Results of this work could be useful for establishing the most effective physical and chemical treatments for inactivating phages in industrial plants and laboratory environments
Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Ackerman, Hans W.. Laval University; Canadá
Fil: Patrignani, Francesca. Universita Di Bologna; Italia
Fil: Lanciotti, Rosalba. Universita Di Bologna; Italia
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Materia: Leuconostoc
Bacteriophages
Inactivation
Heat
Biocides
Hph
Nivel de accesibilidad: acceso abierto
Condiciones de uso: https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
Institución: Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador: oai:ri.conicet.gov.ar:11336/8959

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repository_id_str	3498
network_name_str	CONICET Digital (CONICET)
spelling	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial applicationPujato, SilvinaGuglielmotti, Daniela MartaAckerman, Hans W.Patrignani, FrancescaLanciotti, RosalbaReinheimer, Jorge AlbertoQuiberoni, Andrea del LujanLeuconostocBacteriophagesInactivationHeatBiocidesHphhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC) were analyzed. Based on restriction analysis, six of them were further examined regarding resistance to physical (heat and high pressure homogenization, HPH) and chemical treatments (ethanol, sodium hypochlorite, peracetic acid, biocides A, C, E and F). According to their morphology, Ln. mesenteroides phages studied in the present work belonged to Caudovirales order and Siphoviridae family. Six distinct restriction patterns were obtained with EcoRV, HindIII, ClaI and XhoI enzymes, revealing interesting phage diversity in the dairy environment. No significant reductions in phage counts were observed after ten months of storage at -20ºC and -80ºC, while slightly and moderate decrease in phage numbers were noticed at 8ºC and 25ºC, respectively. Phages subjected to heat treatments generally showed high resistance at 63ºC and moderate resistance at 72ºC. However, 80ºC for 30 min and 90ºC for 2 min led to complete inactivation of viral particles. In general, the best ethanol concentration tested was 75%, as complete inactivation for most Leuconostoc phages within 30 min of incubation was achieved. Peracetic acid, biocides A, C, E and F were highly effective when used at the same or at a moderately lower concentration as recommended by the producer. Usually, moderate or high concentrations (600-1600 ppm) of sodium hypochlorite were necessary to completely inactivate phage particles. Leuconostoc phages were partially inactivated by HPH treatments as remaining viral particles were found even after 8 passes at 100 MPa. This is the first report of Ln. mesenteroides phages isolated from an Argentinean dairy cheese plant. Results of this work could be useful for establishing the most effective physical and chemical treatments for inactivating phages in industrial plants and laboratory environmentsFil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Ackerman, Hans W.. Laval University; CanadáFil: Patrignani, Francesca. Universita Di Bologna; ItaliaFil: Lanciotti, Rosalba. Universita Di Bologna; ItaliaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaElsevier Science2014-02-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/8959Pujato, Silvina; Guglielmotti, Daniela Marta; Ackerman, Hans W.; Patrignani, Francesca; Lanciotti, Rosalba; et al.; Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application; Elsevier Science; International Journal Of Food Microbiology; 177; 21-2-2014; 81-880168-1605enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2014.02.012info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160514000841info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:48Zoai:ri.conicet.gov.ar:11336/8959instacron: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:34982025-09-29 10:29:49.047CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
title	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
spellingShingle	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application Pujato, Silvina Leuconostoc Bacteriophages Inactivation Heat Biocides Hph
title_short	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
title_full	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
title_fullStr	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
title_full_unstemmed	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
title_sort	Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
dc.creator.none.fl_str_mv	Pujato, Silvina Guglielmotti, Daniela Marta Ackerman, Hans W. Patrignani, Francesca Lanciotti, Rosalba Reinheimer, Jorge Alberto Quiberoni, Andrea del Lujan
author	Pujato, Silvina
author_facet	Pujato, Silvina Guglielmotti, Daniela Marta Ackerman, Hans W. Patrignani, Francesca Lanciotti, Rosalba Reinheimer, Jorge Alberto Quiberoni, Andrea del Lujan
author_role	author
author2	Guglielmotti, Daniela Marta Ackerman, Hans W. Patrignani, Francesca Lanciotti, Rosalba Reinheimer, Jorge Alberto Quiberoni, Andrea del Lujan
author2_role	author author author author author author
dc.subject.none.fl_str_mv	Leuconostoc Bacteriophages Inactivation Heat Biocides Hph
topic	Leuconostoc Bacteriophages Inactivation Heat Biocides Hph
purl_subject.fl_str_mv	https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv	Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC) were analyzed. Based on restriction analysis, six of them were further examined regarding resistance to physical (heat and high pressure homogenization, HPH) and chemical treatments (ethanol, sodium hypochlorite, peracetic acid, biocides A, C, E and F). According to their morphology, Ln. mesenteroides phages studied in the present work belonged to Caudovirales order and Siphoviridae family. Six distinct restriction patterns were obtained with EcoRV, HindIII, ClaI and XhoI enzymes, revealing interesting phage diversity in the dairy environment. No significant reductions in phage counts were observed after ten months of storage at -20ºC and -80ºC, while slightly and moderate decrease in phage numbers were noticed at 8ºC and 25ºC, respectively. Phages subjected to heat treatments generally showed high resistance at 63ºC and moderate resistance at 72ºC. However, 80ºC for 30 min and 90ºC for 2 min led to complete inactivation of viral particles. In general, the best ethanol concentration tested was 75%, as complete inactivation for most Leuconostoc phages within 30 min of incubation was achieved. Peracetic acid, biocides A, C, E and F were highly effective when used at the same or at a moderately lower concentration as recommended by the producer. Usually, moderate or high concentrations (600-1600 ppm) of sodium hypochlorite were necessary to completely inactivate phage particles. Leuconostoc phages were partially inactivated by HPH treatments as remaining viral particles were found even after 8 passes at 100 MPa. This is the first report of Ln. mesenteroides phages isolated from an Argentinean dairy cheese plant. Results of this work could be useful for establishing the most effective physical and chemical treatments for inactivating phages in industrial plants and laboratory environments Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina Fil: Ackerman, Hans W.. Laval University; Canadá Fil: Patrignani, Francesca. Universita Di Bologna; Italia Fil: Lanciotti, Rosalba. Universita Di Bologna; Italia Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
description	Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC) were analyzed. Based on restriction analysis, six of them were further examined regarding resistance to physical (heat and high pressure homogenization, HPH) and chemical treatments (ethanol, sodium hypochlorite, peracetic acid, biocides A, C, E and F). According to their morphology, Ln. mesenteroides phages studied in the present work belonged to Caudovirales order and Siphoviridae family. Six distinct restriction patterns were obtained with EcoRV, HindIII, ClaI and XhoI enzymes, revealing interesting phage diversity in the dairy environment. No significant reductions in phage counts were observed after ten months of storage at -20ºC and -80ºC, while slightly and moderate decrease in phage numbers were noticed at 8ºC and 25ºC, respectively. Phages subjected to heat treatments generally showed high resistance at 63ºC and moderate resistance at 72ºC. However, 80ºC for 30 min and 90ºC for 2 min led to complete inactivation of viral particles. In general, the best ethanol concentration tested was 75%, as complete inactivation for most Leuconostoc phages within 30 min of incubation was achieved. Peracetic acid, biocides A, C, E and F were highly effective when used at the same or at a moderately lower concentration as recommended by the producer. Usually, moderate or high concentrations (600-1600 ppm) of sodium hypochlorite were necessary to completely inactivate phage particles. Leuconostoc phages were partially inactivated by HPH treatments as remaining viral particles were found even after 8 passes at 100 MPa. This is the first report of Ln. mesenteroides phages isolated from an Argentinean dairy cheese plant. Results of this work could be useful for establishing the most effective physical and chemical treatments for inactivating phages in industrial plants and laboratory environments
publishDate	2014
dc.date.none.fl_str_mv	2014-02-21
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/11336/8959 Pujato, Silvina; Guglielmotti, Daniela Marta; Ackerman, Hans W.; Patrignani, Francesca; Lanciotti, Rosalba; et al.; Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application; Elsevier Science; International Journal Of Food Microbiology; 177; 21-2-2014; 81-88 0168-1605
url	http://hdl.handle.net/11336/8959
identifier_str_mv	Pujato, Silvina; Guglielmotti, Daniela Marta; Ackerman, Hans W.; Patrignani, Francesca; Lanciotti, Rosalba; et al.; Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application; Elsevier Science; International Journal Of Food Microbiology; 177; 21-2-2014; 81-88 0168-1605
dc.language.none.fl_str_mv	eng
language	eng
dc.relation.none.fl_str_mv	info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2014.02.012 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160514000841
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv	openAccess
rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv	application/pdf application/pdf application/pdf application/pdf application/pdf
dc.publisher.none.fl_str_mv	Elsevier Science
publisher.none.fl_str_mv	Elsevier Science
dc.source.none.fl_str_mv	reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str	CONICET Digital (CONICET)
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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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Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial appl...

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