dc.creator | Briggiler Marcó, Mariángeles | |
dc.creator | Machado, Nicolas Guillermo | |
dc.creator | Quiberoni, Andrea del Lujan | |
dc.creator | Suárez, Viviana Beatriz | |
dc.date.accessioned | 2022-07-05T17:29:48Z | |
dc.date.accessioned | 2022-10-15T01:57:22Z | |
dc.date.available | 2022-07-05T17:29:48Z | |
dc.date.available | 2022-10-15T01:57:22Z | |
dc.date.created | 2022-07-05T17:29:48Z | |
dc.date.issued | 2022-04 | |
dc.identifier | 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 | |
dc.identifier | 1999-4915 | |
dc.identifier | http://hdl.handle.net/11336/161322 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4332584 | |
dc.description.abstract | 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. | |
dc.language | eng | |
dc.publisher | MDPI AG | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/ 10.3390/v14040810 | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1999-4915/14/4/810 | |
dc.rights | https://creativecommons.org/licenses/by/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | BACTERIOPHAGE | |
dc.subject | DAIRY WHEY DERIVATES | |
dc.subject | PHAGE CHARACTERIZATION | |
dc.subject | STREPTOCOCCUS THERMOPHILUS | |
dc.subject | THERMAL RESISTANCE | |
dc.title | Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |