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Interaction Between Streptococcal Bacteriophage and Milk¹

Department of Food Science and Nutrition, University of Missouri, Columbia 65201

ABSTRACT

The effect of pH on recovery of streptococcal bacteriophage c₂ from skimmilk was determined. Titers were determined by taking sample aliquots from trypticase soy broth or skimmilk which had been adjusted to pH levels of 4.0 to 9.0. Significantly higher titers were obtained from skimmilk at pH 4.0 than at pH 7.0. Comparisons of recoverability were made using suspending mediums of 3% casein, skimmilk, whey, and trypticase soy broth at pH 6.9 ± 0.2. Resulting titers from whey were highest, while those of trypticase soy broth, skimmilk and 3% casein were successively and significantly lower. As the pH of skimmilk was adjusted to below the isoelectric point of casein, more phage particles became titratable, possibly because of the change in charge on the casein micelles.

¹ Contribution from the Missouri Agricultural Experiment Station. Journal Series no. 5510.