期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 92, 期 -, 页码 412-415出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.02.056
关键词
Bacteriophage; Lactococcus loafs; Pilot-plant pasteurizer; Thermal inactivation; Heat resistance
资金
- German Ministry of Economics and Energy (via AiF)
- FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn) [AiF 16714 N]
Thermal inactivation of highly heat-stable Lactococcus lactis phages P680 and P1532 of the 936 group and P635 of the c2 group was investigated in a pilot-plant pasteurizer after suspension of the phages in raw milk (10(7) pfu/ml). The heat-sensitive reference phage P008 was tested as a control. The titers of the phages P008 and P635 decreased a 99.99% after heating for 32 s at 75 degrees C and 80 degrees C, respectively. To achieve a similar inactivation of >= 99.99%, phages P680 and P1532 had to be treated for 39 s at temperatures of 95 degrees C and 97.5 degrees C, respectively. D- and z-values for thermal inactivation were calculated for each of the phages. When comparing thermal inactivation data of phages in the pilot-plant pasteurizer obtained in this study with literature data on phage heat inactivation in stainless-steel test tubes in a water bath, the pilot-plant pasteurizer was notably more efficient.
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