HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Zottola, E. A. Articles by Marth, E. H. Search for Related Content PubMed PubMed Citation Articles by Zottola, E. A. Articles by Marth, E. H.

Thermal Inactivation of Bacteriophages Active Against Lactic Streptococci

Research and Development Division, National Dairy Products Corporation, Glenview, Illinois

ABSTRACT

Thermal destruction studies on two bacteriophages active against Streptococcus lactis were carried out in milk at pH 6.2. Inactivation curves were similar at all temperatures studied; a relatively rapid initial decline in titer was followed by a slower reduction and leveling off of numbers, until complete inactivation was approached. When inactivation was nearly complete, the populations sometimes again declined rapidly. A longer time was required for complete destruction of the bacteriophage than would be anticipated from a straightline extrapolation of the initial portion of the thermal inactivation curve. Destruction times for one bacteriophage at 70, 72.8, 75, and 77.8 C were 200, 70, 20, and 6 min, respectively and, for the other, 170, 60, 25, and 9 min, respectively. Plotting the thermal death times of the two bacteriophages yielded z values of 8.75 and 10.5.

¹ Present address: Nodaway Valley Foods, Corning, Iowa.

² Present address: Department of Food Science and Industries, University of Wisconsin, Madison.