EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES

Avsaroglu M. D., Bozoglu F., Akcelik M., BAYINDIRLI A.

JOURNAL OF FOOD SAFETY, vol.29, no.1, pp.26-36, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 1
  • Publication Date: 2009
  • Doi Number: 10.1111/j.1745-4565.2008.00136.x
  • Journal Name: JOURNAL OF FOOD SAFETY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.26-36
  • Middle East Technical University Affiliated: Yes

Abstract

Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5-40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1-5 min). Decrease in bacteriophage number was observed after 3 min of heat treatment at 71.7C. Pressure treatment at 350 MPa/5 min and heat treatment at 71.7C/3 min were both found to be effective for the inactivation of lactococcal bacteriophages. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis indicated that protein profiles of pressure-treated (350 MPa, 25 min) bacteriophages were altered.