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1 Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
2 NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands
3 Dept. of Biochemistry and Microbiology, Université Laval, Québec, Canada, G1K 7P4
Bacteriophage infection is still a persistent problem in large dairy processes despite extensive studies over the last decades. Consequently, new methods are constantly sought to prevent phage infection. In this paper, we show that phage neutralizing heavy-chain antibody fragments, obtained from Camelidae and produced at a large scale in the generally regarded as safe microorganism Saccharomyces cerevisiae, can effectively be used to impede phage induced lysis during a cheese process. The growth inhibition of the cheese starter culture by 105 pfu/ml cheese-milk of the small isometric-headed 936-type phage p2 was prevented by the addition of only 0.1 µ/ml (7 nM) of the neutralizing antibody fragment. The use of such antibody fragments in cheese manufacturing are a realistic and interesting option because of the small amount of antibody fragments that are needed. Moreover the antibodies are produced in a food grade microorganism and can easily be isolated from the fermentation liquid in a pure and DNA free form.
Key Words: phage lysis • Lactococcus lactis • llama antibody • cheese production
Submitted on September 18, 2001
Accepted on December 26, 2001
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