EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES

Date

2009-02-01

Author

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

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

119
views

0
downloads

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

Suggestions

OpenMETU
Core

Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation Soysal, C; Soylemez, Z; Bozoglu, F (Springer Science and Business Media LLC, 2004-01-01) The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temper...
Characterization of extracellular beta-lactamases from penicillin G-resistant cells of Streptococcus thermophilus Chirica, LC; Güray, Nülüfer Tülün; Gültekin, Güzin Candan; Bozoglu, F (International Association for Food Protection, 1998-07-01) In this study, biochemical properties of two extracellular beta-lactamases produced by penicillin-resistant Streptococcus thermophilus cells were investigated. Both beta-lactamases showed specificity for penicillins but not for cephaloridins. The p-lactamases exhibited different affinities for penicillin G. The one with the higher molecular weight (F1) had a K(m) value of 3.44 mu M and a V(max), value of 8.33, mu mol/min/mg of protein, whereas the beta-lactamase with the lower molecular weight (FII) had a K...
Effect of high hydrostatic pressure on microbial load and quality parameters of grape juice Mert, Mecnun; Alpas, Hami; Department of Food Engineering (2010) Effect of high hydrostatic pressure (150-200-250 MPa) on the microbial load and quality parameters (pH, color, 5-hydroxymethylfurfural-HMF) of white (Sultaniye) and red (Alicante Bouschet) grape juices with combination of temperature (20-30-40°C) and holding time (5-10-15 min) was studied. Increased pressure and temperature showed significant effect on microbial reduction in white and red grape juices (p<0.05). The effect of pressure and time on pH drop was found to be insignificant (p>0.05). HHP resulted i...
SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT HADDOCK (MERLANGIUS EUXINUS) UNDER HIGH HYDROSTATIC PRESSURE Alpas, Hami (Wiley, 2012-11-01) Haddock (Merlangius euxinus) samples were treated with high hydrostatic pressure at 200, 300 and 400?MPa, at 5, 10 and 15C for 5 and 15?min. Color (L*, a*, b* and ?E), trimethylamine nitrogen and thiobarbituric acid were monitored. According to the results, 200?MPa, 5C for 5?min and 400?MPa, 15C for 5?min were chosen as treatment combinations for shelf-life analysis and samples treated at these combinations were stored at 4C for 15 days. Sensory, physical, chemical and microbiological analyses were performe...
Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax) Erkan, Nuray; Uretener, Gonca; Alpas, Hami (Springer Science and Business Media LLC, 2010-02-01) The effects of high pressure (HP) treatment (pressure: 220-250-330 MPA; holding time: 5 and 10 min; temperature: 3, 7, 15 and 25A degrees C) on physicochemical characteristics (colour, thiobarbituric acid, trimethylamine nitrogen values) of fresh sea bass fillets were investigated. HP-treated sea bass fillets had higher lightness (Hunter L*) values than untreated sea bass fillets; the magnitude of changes increased with treatment pressure. HP-induced changes in colour generally imparted a cooked sample. The...

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.