Thermal and chemical inactivation of Lactobacillus virulent bacteriophage

Publication date: September 2017
Source:Journal of Dairy Science, Volume 100, Issue 9
Author(s): X. Chen, Y. Liu, M. Fan, Z. Wang, W. Wu, J. Wang
The effect of thermal treatments and several biocides on the viability of Lactobacillus virulent phage P1 was evaluated. Times to achieve 99% inactivation (T99) of phage at different treatment conditions were calculated. The thermal treatments applied were 63, 72, and 90°C in 3 suspension media (de Man, Rogosa, Sharpe broth, reconstituted skim milk, and Tris magnesium gelatin buffer). Phage P1 was completely inactivated in 5 and 10 min at 90 and 72°C, respectively; however, reconstituted skim milk provided better thermal protection at 63°C. When phage P1 was treated with various biocides, 800 mg/L of sodium hypochlorite was required for total inactivation (∼7.3 log reduction) within 60 min, whereas treatment with 100% ethanol resulted in only a ∼4.7 log reduction, and 100% isopropanol resulted in a 5.2-log reduction. Peracetic acid (peroxyacetic acid) at the highest concentration used (0.45%) resulted in only a ∼4.-log reduction of phage within 60 min. The results of this study provide additional information on effective treatments for the eradication of potential phage infections in dairy plants.



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