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Effect of cheese-making temperatures on the interactions of lactic streptococci and their phages

Published online by Cambridge University Press:  01 June 2009

W. Michael A. Mullan ,
Charles Daly  and
Patrick F. Fox
W. Michael A. Mullan
Affiliation:
Departments of Dairy and Food Microbiology and Chemistry, University College, CorkIrish Republic
Charles Daly
Affiliation:
Departments of Dairy and Food Microbiology and Chemistry, University College, CorkIrish Republic
Patrick F. Fox
Affiliation:
Departments of Dairy and Food Microbiology and Chemistry, University College, CorkIrish Republic
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Summary

The interactions of 23 bacteriophages on strains of lactic streptococci at 30, 38 and 40 °C were studied in reconstituted skim-milk and broth media. In milk, 3 different temperature mediated responses were observed. Extensive phage replication at 30, 38 and 40 °C with inhibition of acid production by infected cultures was observed for 8 phages; extensive phage replication at 30 and 38 °C, but not at 40 °C, was observed for 4 phages, while 11 phages replicated at 30 °C but not at 38 or 40 °C. Studies in broth media revealed that failure of phage to replicate at 38 and 40 °C was not due to lack of host growth in most cases, but due to a temperature sensitivity on the part of the phage. In one phage–host system, phage replication continued after growth of the host had ceased. The significance of these findings to starter selection for cheese manufacture is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 3 , October 1981 , pp. 465 - 471
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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