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Kinetics of Thermal Destruction of Bacteriophages Active Against Streptococcus lactis¹

Department of Dairy Technology, The Ohio State University
and the Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

The kinetics and thermodynamics of the heat inactivation for bacteriophages active against Streptococcus lactis C2 and CIO were determined in skimmilk. Thermal destruction of Phage clO at 55, 60, and 65 C and Phage c2 at 55 C followed the kinetics of a first-order reaction. However, at 60 and 65 C, the thermal destruction of Phage c2 failed to follow the kinetics of a first-order reaction. At 60.2 C, the rate of heat inactivation of Phage clO and the second component of Phage c2 was the same. The D, k, and F values for Phage c2 would indicate that it is more heat stable above 60.2 C and less heat stable below 60.2 C than clO phage. Based on the high positive E_a and S values, it would appear that protein and nucleic acid denaturation is associated with the thermal inactivation process for Phage clO. In contrast, for Phage c2, low positive E_a and negative S values indicate that the thermal inactivation of this phage at the temperatures studied involves a single point of attack of the deoxyribonucleic acid strand or a disorientation of a decisive protein.

¹ Article 101: 69. The Ohio Agricultural Research and Development Center. This investigation was supported in part by a grant from the Ohio State University Council on Research through the College of Agriculture and Home Economics.