Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 87 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032080

Induction and inactivation method of lysogenic phage of Lactobacillus fermentum

  • GUO She ,
  • XU Ming ,
  • ZHANG Can ,
  • ZHU Hanfang ,
  • CHEN Xia
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  • (Key Laboratory of Dairy Biotechnology and Engineering of Ministry of Education, Key Laboratory of Dairy Processing of Ministry of Agriculture and Rural Areas, Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia Autonomous Region, Inner Mongolia Agricultural University, Hohhot 010018,China)

Received date: 2022-04-21

  Revised date: 2022-05-12

  Online published: 2022-10-01

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Abstract

Lysogenic phages of Lactobacillus spp. are widely distributed in dairy fermentation setting. Their special infection characteristics are somewhat hidden and arduous to detect. However, under certain conditions, these phages could cause lysis of fermenting lactic acid bacteria strains, and eventually lead to fermentation failure. Therefore, lysogenic phages have become one of the major safety hazards in dairy fermentation. The Lactobacillus fermentum IMAU32579 was induced and the inactivation effects of heat treatment and different chemical biocides were evaluated. The results showed that a bacteriophage named as LFP-VB1was successful induced from L. fermentum IMAU32579 after treatment with 1.9 μg/mL mitomycin C. Morphology analysis revealed that this bacteriophage strain belonged to the family of Siphoviridae. It was observed that bacteriophage LFP-VB1 was sensitive to heat treatment (completely inactivated 63℃ for 4 min). The inactivation effects of biocides were insignificant, 6.29 lg decrease was observed after treatment with 800 mg/L NaClO for 60 min. This study can provide some theoretical basis for the constructing of phage control measures.

Key words： Lactobacillus fermentum; lysogenic phage; induction; inactivation; chemical biocide; heat treatment

Cite this article

GUO She , XU Ming , ZHANG Can , ZHU Hanfang , CHEN Xia . Induction and inactivation method of lysogenic phage of Lactobacillus fermentum[J]. Food and Fermentation Industries, 2022 , 48(17) : 87 -92 . DOI: 10.13995/j.cnki.11-1802/ts.032080

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