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Evaluation of Commercial Phage Inhibitory Media¹

Department of Microbiology, Oregon State University, Corvallis 97331

ABSTRACT

Seven commercially prepared brands of lactic streptococcal phage inhibitory media were studied. Comparisons between media were of buffering capacity, ability to support lactic streptococcal growth, and ability to suppress bacteriophage replication. Nonfat milk was a control.

Only two of the media were adequate in preventing phage proliferation, and the capacity of any one medium to stop phage proliferation and growth was related to its buffering capacity. Compositional data indicated that those media which were most effective in preventing phage replication contained sufficient nutrients to support streptococcal growth, thus overcoming the effects of high phosphate and/or citrate concentrations which depressed growth. The medium which supported the best streptococcal growth as compared to nonfat milk was intermediate in suppressing phage proliferation. The four most effective phage inhibitory media each contained citrate buffers whereas the three least effective media lacked this compound; the most effective medium also contained hydrolyzed cereal solids to enhance streptococcal growth.

¹ Technical Paper No. 4849, Oregon Agricultural Experiment Station.

² Chr. Hansen's Laboratory Inc., Milwaukee, WI.

³ New Zealand Dairy Research Institute, Palmerston, North, New Zealand.

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