Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry

Autores
Briggiler Marcó, Mariángeles; Machado, Nicolas Guillermo; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, characterized by using DNA restriction patterns and host range analyses. Sixty-two of them were classified as cos, two as pac, and nine as 5093, according to PCR multiplex assays. Phage concentration was greater than 104 PFU/g for 25.3% of isolated phages. Seven phages showed an unusual wide host range, being able to infect a high number of the tested strains. Regarding thermal resistance, pac phages were the most sensitive, followed by cos phages, those classified as 5093 being the most resistant. Treatments at 85◦ C for 5 min in TMG buffer were necessary to completely inactivate all phages. Results demonstrated that the use, without control, of these whey derivatives as additives in dairy fermentations could be a threat because of the potential phage infection of starter strains. In this sense, these phages constitute a pool of new isolates used to improve the phage resistance of starter cultures applied today in the fermentative industry.
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: Machado, Nicolas Guillermo. 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: 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
Materia
BACTERIOPHAGE
DAIRY WHEY DERIVATES
PHAGE CHARACTERIZATION
STREPTOCOCCUS THERMOPHILUS
THERMAL RESISTANCE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/161322
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/161322
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy IndustryBriggiler Marcó, MariángelesMachado, Nicolas GuillermoQuiberoni, Andrea del LujanSuárez, Viviana BeatrizBACTERIOPHAGEDAIRY WHEY DERIVATESPHAGE CHARACTERIZATIONSTREPTOCOCCUS THERMOPHILUSTHERMAL RESISTANCEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, characterized by using DNA restriction patterns and host range analyses. Sixty-two of them were classified as cos, two as pac, and nine as 5093, according to PCR multiplex assays. Phage concentration was greater than 104 PFU/g for 25.3% of isolated phages. Seven phages showed an unusual wide host range, being able to infect a high number of the tested strains. Regarding thermal resistance, pac phages were the most sensitive, followed by cos phages, those classified as 5093 being the most resistant. Treatments at 85◦ C for 5 min in TMG buffer were necessary to completely inactivate all phages. Results demonstrated that the use, without control, of these whey derivatives as additives in dairy fermentations could be a threat because of the potential phage infection of starter strains. In this sense, these phages constitute a pool of new isolates used to improve the phage resistance of starter cultures applied today in the fermentative industry.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; ArgentinaFil: Machado, Nicolas Guillermo. 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: 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; ArgentinaMDPI AG2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/161322Briggiler Marcó, Mariángeles; Machado, Nicolas Guillermo; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry; MDPI AG; Viruses; 14; 4; 4-2022; 1-161999-4915CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/ 10.3390/v14040810info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1999-4915/14/4/810info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:53Zoai:ri.conicet.gov.ar:11336/161322instacron: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 09:44:53.577CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
title Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
spellingShingle Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
Briggiler Marcó, Mariángeles
BACTERIOPHAGE
DAIRY WHEY DERIVATES
PHAGE CHARACTERIZATION
STREPTOCOCCUS THERMOPHILUS
THERMAL RESISTANCE
title_short Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
title_full Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
title_fullStr Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
title_full_unstemmed Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
title_sort Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry
dc.creator.none.fl_str_mv Briggiler Marcó, Mariángeles
Machado, Nicolas Guillermo
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
author Briggiler Marcó, Mariángeles
author_facet Briggiler Marcó, Mariángeles
Machado, Nicolas Guillermo
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
author_role author
author2 Machado, Nicolas Guillermo
Quiberoni, Andrea del Lujan
Suárez, Viviana Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv BACTERIOPHAGE
DAIRY WHEY DERIVATES
PHAGE CHARACTERIZATION
STREPTOCOCCUS THERMOPHILUS
THERMAL RESISTANCE
topic BACTERIOPHAGE
DAIRY WHEY DERIVATES
PHAGE CHARACTERIZATION
STREPTOCOCCUS THERMOPHILUS
THERMAL RESISTANCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, characterized by using DNA restriction patterns and host range analyses. Sixty-two of them were classified as cos, two as pac, and nine as 5093, according to PCR multiplex assays. Phage concentration was greater than 104 PFU/g for 25.3% of isolated phages. Seven phages showed an unusual wide host range, being able to infect a high number of the tested strains. Regarding thermal resistance, pac phages were the most sensitive, followed by cos phages, those classified as 5093 being the most resistant. Treatments at 85◦ C for 5 min in TMG buffer were necessary to completely inactivate all phages. Results demonstrated that the use, without control, of these whey derivatives as additives in dairy fermentations could be a threat because of the potential phage infection of starter strains. In this sense, these phages constitute a pool of new isolates used to improve the phage resistance of starter cultures applied today in the fermentative industry.
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: Machado, Nicolas Guillermo. 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: 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
description Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, characterized by using DNA restriction patterns and host range analyses. Sixty-two of them were classified as cos, two as pac, and nine as 5093, according to PCR multiplex assays. Phage concentration was greater than 104 PFU/g for 25.3% of isolated phages. Seven phages showed an unusual wide host range, being able to infect a high number of the tested strains. Regarding thermal resistance, pac phages were the most sensitive, followed by cos phages, those classified as 5093 being the most resistant. Treatments at 85◦ C for 5 min in TMG buffer were necessary to completely inactivate all phages. Results demonstrated that the use, without control, of these whey derivatives as additives in dairy fermentations could be a threat because of the potential phage infection of starter strains. In this sense, these phages constitute a pool of new isolates used to improve the phage resistance of starter cultures applied today in the fermentative industry.
publishDate 2022
dc.date.none.fl_str_mv 2022-04
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/11336/161322
Briggiler Marcó, Mariángeles; Machado, Nicolas Guillermo; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry; MDPI AG; Viruses; 14; 4; 4-2022; 1-16
1999-4915
CONICET Digital
CONICET
url http://hdl.handle.net/11336/161322
identifier_str_mv Briggiler Marcó, Mariángeles; Machado, Nicolas Guillermo; Quiberoni, Andrea del Lujan; Suárez, Viviana Beatriz; Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry; MDPI AG; Viruses; 14; 4; 4-2022; 1-16
1999-4915
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.3390/v14040810
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1999-4915/14/4/810
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
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 13.070432

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