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Factors Affecting Isolation and Survival of Bacteriophages for Lactic Streptococci¹

Department of Microbiology, Oregon State University, Corvallis

ABSTRACT

Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of Cottage cheese whey containing phages offered no survival advantage over unneutralized samples; refrigeration of neutral and acid whey samples increased the survival of only the S. diacetilactis phage. About 50% of phages could be recovered from milk coagulated by addition of lactic acid to provide casein-free, clear, phage-containing whey. Sterilization of phage lysates by membrane filtration allowed collection of 92 to 99% phages; Seitz nitration allow collection of a maximum of 24%. Whey samples containing phages could be concentrated by removing water, using polyethylene glycol. Lyophilization decreased phage titers at least 50%.

¹ Technical paper no. 1738. Oregon Agricultural Experiment Station.