Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum,responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowingdefect. With this aim, we have isolated, identified and characterized new ly...

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Detalles Bibliográficos
Autores: Ávila Arribas, Marta, Sánchez López, Carmen, Calzada, Javier, Mayer, Melinda J., López Díaz, Teresa María, Narbad, Arjan, Garde Arribas, Sonia, Berruga Fernández, María Isabel
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad de Castilla-La Mancha
Repositorio:RUIdeRA. Repositorio Institucional de la UCLM
OAI Identifier:oai:ruidera.uclm.es:10578/40132
Acceso en línea:http://dx.doi.org/10.1016/j.foodres.2022.112222
https://hdl.handle.net/10578/40132
Access Level:acceso abierto
Palabra clave:Bacteriophage
Biopreservation
Cheese
Clostridium tyrobutyricum
Late blowing defect
Spoilage
Descripción
Sumario:Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum,responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowingdefect. With this aim, we have isolated, identified and characterized new lytic phages of C. tyrobutyricum, andhave evaluated their efficacy to control cheese late blowing by adding them to manufacture milk.

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