Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses

Bacteriophages are regarded as natural antibacterial agents in food since they are able to specifically infect and lyse food-borne pathogenic bacteria without disturbing the indigenous microbiota. Two Staphylococcus aureus obligately lytic bacteriophages (vB_SauS-phi-IPLA35 and vB_SauS-phi-SauS-IPLA...

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Detalles Bibliográficos
Autores: Bueno, Edita, García Suárez, María Pilar, Martínez Fernández, Beatriz, Rodríguez González, Ana
Tipo de recurso: artículo
Fecha de publicación:2012
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/55084
Acceso en línea:http://hdl.handle.net/10261/55084
Access Level:acceso abierto
Palabra clave:Lytic phage
Biocontrol
Cheeses
Staphylococcus aureus
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spelling Phage inactivation of Staphylococcus aureus in fresh and hard-type cheesesBueno, EditaGarcía Suárez, María PilarMartínez Fernández, BeatrizRodríguez González, AnaLytic phageBiocontrolCheesesStaphylococcus aureusBacteriophages are regarded as natural antibacterial agents in food since they are able to specifically infect and lyse food-borne pathogenic bacteria without disturbing the indigenous microbiota. Two Staphylococcus aureus obligately lytic bacteriophages (vB_SauS-phi-IPLA35 and vB_SauS-phi-SauS-IPLA88), previously isolated from the dairy environment, were evaluated for their potential as biocontrol agents against this pathogenic microorganism in both fresh and hard-type cheeses. Pasteurized milk was contaminated with S. aureus Sa9 (about 106 CFU/mL) and a cocktail of the two lytic phages (about 106 PFU/mL) was also added. For control purposes, cheeses were manufactured without addition of phages. In both types of cheeses, the presence of phages resulted in a notorious decrease of S. aureus viable counts during curdling. In test fresh cheeses, a reduction of 3.83 log CFU/g of S. aureus occurred in 3 h compared with control cheese, and viable counts were under the detection limits after 6 h. The staphylococcal strain was undetected in both test and control cheeses at the end of the curdling process (24 h) and, of note, no re-growth occurred during cold storage. In hard cheeses, the presence of phages resulted in a continuous reduction of staphylococcal counts. In curd, viable counts of S. aureus were reduced by 4.64 log CFU/g compared with the control cheeses. At the end of ripening, 1.24 log CFU/g of the staphylococcal strain was still detected in test cheeses whereas 6.73 log CFU/g was present in control cheeses. Starter strains were not affected by the presence of phages in the cheese making processes and cheeses maintained their expected physico-chemical properties.Peer reviewedElsevier201220122012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/55084reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.012info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/550842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
title Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
spellingShingle Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
Bueno, Edita
Lytic phage
Biocontrol
Cheeses
Staphylococcus aureus
title_short Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
title_full Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
title_fullStr Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
title_full_unstemmed Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
title_sort Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses
dc.creator.none.fl_str_mv Bueno, Edita
García Suárez, María Pilar
Martínez Fernández, Beatriz
Rodríguez González, Ana
author Bueno, Edita
author_facet Bueno, Edita
García Suárez, María Pilar
Martínez Fernández, Beatriz
Rodríguez González, Ana
author_role author
author2 García Suárez, María Pilar
Martínez Fernández, Beatriz
Rodríguez González, Ana
author2_role author
author
author
dc.subject.none.fl_str_mv Lytic phage
Biocontrol
Cheeses
Staphylococcus aureus
topic Lytic phage
Biocontrol
Cheeses
Staphylococcus aureus
description Bacteriophages are regarded as natural antibacterial agents in food since they are able to specifically infect and lyse food-borne pathogenic bacteria without disturbing the indigenous microbiota. Two Staphylococcus aureus obligately lytic bacteriophages (vB_SauS-phi-IPLA35 and vB_SauS-phi-SauS-IPLA88), previously isolated from the dairy environment, were evaluated for their potential as biocontrol agents against this pathogenic microorganism in both fresh and hard-type cheeses. Pasteurized milk was contaminated with S. aureus Sa9 (about 106 CFU/mL) and a cocktail of the two lytic phages (about 106 PFU/mL) was also added. For control purposes, cheeses were manufactured without addition of phages. In both types of cheeses, the presence of phages resulted in a notorious decrease of S. aureus viable counts during curdling. In test fresh cheeses, a reduction of 3.83 log CFU/g of S. aureus occurred in 3 h compared with control cheese, and viable counts were under the detection limits after 6 h. The staphylococcal strain was undetected in both test and control cheeses at the end of the curdling process (24 h) and, of note, no re-growth occurred during cold storage. In hard cheeses, the presence of phages resulted in a continuous reduction of staphylococcal counts. In curd, viable counts of S. aureus were reduced by 4.64 log CFU/g compared with the control cheeses. At the end of ripening, 1.24 log CFU/g of the staphylococcal strain was still detected in test cheeses whereas 6.73 log CFU/g was present in control cheeses. Starter strains were not affected by the presence of phages in the cheese making processes and cheeses maintained their expected physico-chemical properties.
publishDate 2012
dc.date.none.fl_str_mv 2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/55084
url http://hdl.handle.net/10261/55084
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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