EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES

Date

2009-02-01

Author

Avsaroglu, M. Dilek
Bozoglu, Faruk
Akcelik, Mustafa
Bayındırlı, Alev

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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.

Subject Keywords

Food Science, Microbiology, Parasitology

URI

https://hdl.handle.net/11511/39259

Journal

JOURNAL OF FOOD SAFETY

DOI

https://doi.org/10.1111/j.1745-4565.2008.00136.x

Collections

Department of Food Engineering, Article

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Citation Formats

M. D. Avsaroglu, F. Bozoglu, M. Akcelik, and A. Bayındırlı, “EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES,” JOURNAL OF FOOD SAFETY, pp. 26–36, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39259.