Effect of high pressure on lactococcal bacteriophages
Journal of Food Safety, cilt.29, sa.1, ss.26-36, 2009 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 29 Sayı: 1
- Basım Tarihi: 2009
- Doi Numarası: 10.1111/j.1745-4565.2008.00136.x
- Dergi Adı: Journal of Food Safety
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.26-36
- Ankara Üniversitesi Adresli: Evet
Özet
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. © 2009, Wiley Periodicals, Inc.