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Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-07-09 , DOI: 10.1016/j.idairyj.2021.105149
Christina Michel 1 , Meike Samtlebe 1 , Natalia Wagner 2 , Horst Neve 2 , Charles M.A.P. Franz 2 , Jörg Hinrichs 1 , Zeynep Atamer 1
Affiliation  

Lactococcal bacteriophages can cause fermentation failures in the cheese production (e.g., Cheddar), especially when the by-product whey (≤109 plaque-forming units mL−1 of bacteriophages) is recycled and added to new batches. Using membrane filtration, the bacteriophage titre in whey can be reduced by 4 log units without protein denaturation. To achieve higher bacteriophage reduction (≥9 log units), we attempted an orthogonal process strategy (combination of different technologies supporting each other). Three representative bacteriophages were inactivated in membrane filtered whey by (i) UV-C irradiation and (ii) heat treatment to achieve additional 5 log units reduction. Thermal treatment was only partially successful, as the varying degrees of heat resistance required, in the worst-case, temperature-time combinations above pasteurisation conditions. In contrast, UV-C treatment required doses of maximally 2.25 J cm−2 for successful inactivation, thus representing a promising avenue for the establishment of a novel process for the production of “phage-free” whey.



中文翻译:

制造“无噬菌体”乳清的正交加工策略 - 膜过滤,然后进行热或紫外线 C 处理以减少乳酸乳球菌噬菌体

乳球菌噬菌体可导致奶酪生产(例如切达干酪)发酵失败,特别是当副产品乳清(≤10 9菌斑形成单位 mL -1噬菌体)被回收并添加到新批次中。使用膜过滤,乳清中的噬菌体滴度可降低 4 个对数单位,而不会发生蛋白质变性。为了实现更高的噬菌体减少量(≥9 log 单位),我们尝试了一种正交工艺策略(不同技术相互支持的组合)。通过 (i) UV-C 照射和 (ii) 热处理使膜过滤乳清中的三种代表性噬菌体灭活,以实现额外的 5 log 单位减少。热处理只是部分成功,因为需要不同程度的耐热性,在最坏的情况下,温度-时间组合高于巴氏杀菌条件。相比之下,UV-C 处理所需的最大剂量为 2.25 J cm -2 成功灭活,因此代表了建立生产“无噬菌体”乳清的新工艺的有希望的途径。

更新日期:2021-07-30
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