Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

Sensitiveness to dairy phage

Organismi negli alimenti

Sensitiveness of Streptococcus thermophilus to bacteriophage of dairy origin

ALTRI Formaggi. Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni -  Avellino 29/11/2012 – 01/12/2012

The presence of bacteriophage in dairy contest can affect the process of production in dairy plants. The bacterial lysis is evident by slowing or sometimes by completely stopping of fermentation process in cheese making. The importance of the matter is still evident by different studies on this. The origin of bacteriophage infection can be raw materials, the starter cultures such as co-products. Disinfection of the environment and biodiversity of species/strains in starter cultures, whether natural or selected cultures, are essential in prevention of bacteriophage contamination. Particularly in selected starter cultures it is central the evaluation of sensitivity to phage infection of strains. 

In this study is considered the sensitiveness to bacteriophage of selected strains of Streptococcus thermophilus, employed as starter for the processing of pasta filata; for the strains different bacteriophages were selected from whey of production process of the pasta filata cheese. The comparison of the sensitivity to phage of strains carried out different cluster where strains have similar response phage. The infection has also been confirmed by studies at the scanning electron microscope

The study shows the constant presence of bacteriophages in the dairy environment for which to study and ensure biodiversity in the composition of microbial starters is a guarantee of quality and success in dairy processes.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager

 


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