THERMAL INACTIVATION KINETICS OF LACTOCOCCUS LACTIS SUBSP LACTIS BACTERIOPHAGE PLL98-22

Date

2009-03-01

Author

Sanlibaba, Pinar
BUZRUL, S.
Akkoc, Nefise
Alpas, Hami
Akcelik, M.

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Survival curves of Lactococcus lactis subsp. lactis bacteriophage pll98 inactivated by heat were obtained at seven temperature values (50-80 degrees C) in M17 broth and skim milk. Deviations from first-order kinetics in both media were observed as sigmoidal shapes in the survival curves of pll98. An empirical model with four parameters was used to define the thermal inactivation. Number of parameters of the model was reduced from four to two in order to increase the robustness of the model. The reduced model produced comparable fits to the full model. Both the survival data and the calculations done using the reduced model (time necessary to reduce the number of phage pll98 six-or seven-log10) indicated that skim milk is a more protective medium than M17 broth within the assayed temperature range.

Subject Keywords

Lactococcus lactis subsp lactis bacteriophage, Skim milk, M17 broth, Thermal inactivation, Predictive microbiology

URI

https://hdl.handle.net/11511/46110

Journal

ACTA BIOLOGICA HUNGARICA

DOI

https://doi.org/10.1556/abiol.60.2009.1.11

Collections

Department of Food Engineering, Article

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Citation Formats

P. Sanlibaba, S. BUZRUL, N. Akkoc, H. Alpas, and M. Akcelik, “THERMAL INACTIVATION KINETICS OF LACTOCOCCUS LACTIS SUBSP LACTIS BACTERIOPHAGE PLL98-22,” ACTA BIOLOGICA HUNGARICA, pp. 127–136, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46110.