dc.contributorToldrá, Fidel
dc.creatorBriggiler Marcó, Mariángeles
dc.creatorMercanti, Diego Javier
dc.date.accessioned2021-12-20T15:41:17Z
dc.date.accessioned2022-10-15T14:00:23Z
dc.date.available2021-12-20T15:41:17Z
dc.date.available2022-10-15T14:00:23Z
dc.date.created2021-12-20T15:41:17Z
dc.date.issued2021
dc.identifierBriggiler Marcó, Mariángeles; Mercanti, Diego Javier; Bacteriophages in dairy plants; Elsevier; 2021; 1-54
dc.identifier978-0-12-824580-4
dc.identifierhttp://hdl.handle.net/11336/149018
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4394355
dc.description.abstractBacteriophages represent the main microbiological threat for the manufacture of fermented foods. The dairy industry is the most affected by this problem, as phages are naturally present in raw milk, surfaces, vats, tanks, floors, and distributed by air displacements. Cheese whey may also contain high phage concentrations. Prophages harbored by lysogenic strains could be induced, generating new lytic phages. In this context, where phages cannot be eradicated from dairies, methods of phage monitoring are mandatory. These are mainly based in microbiological features, like classical methods, that are the most used, economic and simple to carry out. Phage DNA detection and quantification by PCR and qPCR, more complex and expensive, are faster, although not able to discern between viable and non-viable virions. Electron microscopy allows direct visualization and characterization of phage morphology, but the apparatus is expensive. Alternative methods based in other phage traits also exist, though less studied and not applicable on a daily basis. Recognition of contamination sources and correct phage monitoring in dairy factories allow a correct application of control measures. These include general measures such as proper factory design, efficient programs of sanitization, good treatment of raw materials, especially milk, and careful handling of by-products. Additionally, the use of starts cultures should be adequate, with application of rotation schemes when possible. Finally, the selection of bacteriophage insensitive mutants (BIM) is essential, and can be achieved simply and empirically, though the study of CRISPR-Cas and other newly discovered mechanisms provide a more rational basis to obtain BIMs with optimized features.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/bookseries/advances-in-food-and-nutrition-research
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceAdvances in Food and Nutrition Research
dc.subjectBACTERIOPHAGES
dc.subjectLACTIC ACID BACTERIA
dc.subjectDAIRY INDUSTRY
dc.subjectPHAGE DETECTION AND QUANTIFICATION
dc.titleBacteriophages in dairy plants
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro


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