Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

Autores
Capra, María Luján; Patrignani, Francesca; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Lanciotti, Rosalba; Guerzoni, Maria Elisabetta
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were assayed. Influence of pressure level, cycle number, suspension medium and phage concentration were studied at 25ºC. Viability reductions were proportional to pressure and cycle number, though inactivation extent was phage dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log10 reduction) after 3 or 5 cycles, while others remain infective after 8 cycles. For all phages, 60 MPa were insufficient for complete inactivation even after 8 cycles. No clear influence was observed regarding media tested. Inactivation seems to depend on phage concentration: the highest the initial load, the biggest the reduction achieved. Although our results show that several studied phages are resistant to dynamic high pressure, this strategy could be combined with others aiming to control their presence in raw milk.
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: Patrignani, Francesca. Dipartimento Di Scienze Degli Alimenti; Italia
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
Fil: Lanciotti, Rosalba. Dipartimento Di Scienze Degli Alimenti; Italia
Fil: Guerzoni, Maria Elisabetta. Dipartimento Di Scienze Degli Alimenti; Italia
Materia
HIGH-PRESSURE HOMOGENIZATION
PHAGE INACTIVATION
LACTIC ACID BACTERIA
PROBIOTIC BACTERIA
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:11336/101925
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/101925
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phagesCapra, María LujánPatrignani, FrancescaQuiberoni, Andrea del LujanReinheimer, Jorge AlbertoLanciotti, RosalbaGuerzoni, Maria ElisabettaHIGH-PRESSURE HOMOGENIZATIONPHAGE INACTIVATIONLACTIC ACID BACTERIAPROBIOTIC BACTERIAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were assayed. Influence of pressure level, cycle number, suspension medium and phage concentration were studied at 25ºC. Viability reductions were proportional to pressure and cycle number, though inactivation extent was phage dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log10 reduction) after 3 or 5 cycles, while others remain infective after 8 cycles. For all phages, 60 MPa were insufficient for complete inactivation even after 8 cycles. No clear influence was observed regarding media tested. Inactivation seems to depend on phage concentration: the highest the initial load, the biggest the reduction achieved. Although our results show that several studied phages are resistant to dynamic high pressure, this strategy could be combined with others aiming to control their presence in raw milk.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: Patrignani, Francesca. Dipartimento Di Scienze Degli Alimenti; ItaliaFil: 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; ArgentinaFil: Lanciotti, Rosalba. Dipartimento Di Scienze Degli Alimenti; ItaliaFil: Guerzoni, Maria Elisabetta. Dipartimento Di Scienze Degli Alimenti; ItaliaElsevier2009-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101925Capra, María Luján; Patrignani, Francesca; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Lanciotti, Rosalba; et al.; Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages; Elsevier; International Dairy Journal; 19; 5; 5-2009; 336-3410958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694608002057info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2008.11.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:11:25Zoai:ri.conicet.gov.ar:11336/101925instacron: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 13:11:26.007CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
title Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
spellingShingle Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
Capra, María Luján
HIGH-PRESSURE HOMOGENIZATION
PHAGE INACTIVATION
LACTIC ACID BACTERIA
PROBIOTIC BACTERIA
title_short Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
title_full Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
title_fullStr Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
title_full_unstemmed Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
title_sort Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
dc.creator.none.fl_str_mv Capra, María Luján
Patrignani, Francesca
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elisabetta
author Capra, María Luján
author_facet Capra, María Luján
Patrignani, Francesca
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elisabetta
author_role author
author2 Patrignani, Francesca
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elisabetta
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv HIGH-PRESSURE HOMOGENIZATION
PHAGE INACTIVATION
LACTIC ACID BACTERIA
PROBIOTIC BACTERIA
topic HIGH-PRESSURE HOMOGENIZATION
PHAGE INACTIVATION
LACTIC ACID BACTERIA
PROBIOTIC BACTERIA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were assayed. Influence of pressure level, cycle number, suspension medium and phage concentration were studied at 25ºC. Viability reductions were proportional to pressure and cycle number, though inactivation extent was phage dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log10 reduction) after 3 or 5 cycles, while others remain infective after 8 cycles. For all phages, 60 MPa were insufficient for complete inactivation even after 8 cycles. No clear influence was observed regarding media tested. Inactivation seems to depend on phage concentration: the highest the initial load, the biggest the reduction achieved. Although our results show that several studied phages are resistant to dynamic high pressure, this strategy could be combined with others aiming to control their presence in raw milk.
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: Patrignani, Francesca. Dipartimento Di Scienze Degli Alimenti; Italia
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
Fil: Lanciotti, Rosalba. Dipartimento Di Scienze Degli Alimenti; Italia
Fil: Guerzoni, Maria Elisabetta. Dipartimento Di Scienze Degli Alimenti; Italia
description To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei and Lactobacillus plantarum were assayed. Influence of pressure level, cycle number, suspension medium and phage concentration were studied at 25ºC. Viability reductions were proportional to pressure and cycle number, though inactivation extent was phage dependent. At 100 MPa, some bacteriophages were completely inactivated (6 log10 reduction) after 3 or 5 cycles, while others remain infective after 8 cycles. For all phages, 60 MPa were insufficient for complete inactivation even after 8 cycles. No clear influence was observed regarding media tested. Inactivation seems to depend on phage concentration: the highest the initial load, the biggest the reduction achieved. Although our results show that several studied phages are resistant to dynamic high pressure, this strategy could be combined with others aiming to control their presence in raw milk.
publishDate 2009
dc.date.none.fl_str_mv 2009-05
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/11336/101925
Capra, María Luján; Patrignani, Francesca; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Lanciotti, Rosalba; et al.; Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages; Elsevier; International Dairy Journal; 19; 5; 5-2009; 336-341
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101925
identifier_str_mv Capra, María Luján; Patrignani, Francesca; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Lanciotti, Rosalba; et al.; Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages; Elsevier; International Dairy Journal; 19; 5; 5-2009; 336-341
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694608002057
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2008.11.002
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1842980585868361728
score 12.993085

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