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Effectiveness of Ammonium Oxalate, Salts of Ethylenediamine Tetraacetic Acid, and Sodium Tripolyphosphate in Limiting Bacteriophage Development in Milk¹

Dairy Department, Purdue University, Lafayette, Indiana

ABSTRACT

The ability of ammonium oxalate, three sodium salts of ethylenediamine tetraacetic acid, and sodium tripolyphosphate to prevent the development of bacteriophages, active against Streptococcus lactis and Streptococcus cremoris, was determined. Of these compounds, ammonium oxalate was the most suitable. Five of the six test cultures grew well in milk treated with 0.5% oxalate, especially after one or two propagations, and bacteriophage development did not occur. Milk treated with 0.3% oxalate was not effective in preventing bacteriophage development. The di-, tri-, and tetrasodium salts of ethylenediamine tetraaeetic acid interfered with the growth of lactic streptococci, even at the 0.05% level. The addition to skimmilk of 0.1 or 0.2% trisodium ethylenediamine tetraacetate dihydrate did not prevent bacteriophage development. Sodium tripolyphosphate, added to milk at the rate of 1.0%, noticeably decreased the growth of three cultures early in the incubation period, and seriously decreased the growth of three others. However, bacteriophage development was prevented in five of the six test cultures.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series Paper No. 1796.

² Portion of a thesis prepared by the senior author in partial fulfillment of the requirements for the Degree of Doctor of Philosophy. Present address: Alberta Department of Agriculture, Edmonton, Alberta, Canada.