Heat tolerance of dairy lactococcal c2 phages

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Heat tolerance of dairy lactococcal c2 phages. / Nielsen, Cecilie Lykke Marvig; Basheer, Aideh; Neve, H.; Heller, K.J.; Knøchel, Susanne; Vogensen, Finn Kvist.

In: International Dairy Journal, Vol. 21, No. 8, 2011, p. 556-560.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Nielsen, CLM, Basheer, A, Neve, H, Heller, KJ, Knøchel, S & Vogensen, FK 2011, 'Heat tolerance of dairy lactococcal c2 phages', International Dairy Journal, vol. 21, no. 8, pp. 556-560. https://doi.org/10.1016/j.idairyj.2011.03.004

APA

Nielsen, C. L. M., Basheer, A., Neve, H., Heller, K. J., Knøchel, S., & Vogensen, F. K. (2011). Heat tolerance of dairy lactococcal c2 phages. International Dairy Journal, 21(8), 556-560. https://doi.org/10.1016/j.idairyj.2011.03.004

Vancouver

Nielsen CLM, Basheer A, Neve H, Heller KJ, Knøchel S, Vogensen FK. Heat tolerance of dairy lactococcal c2 phages. International Dairy Journal. 2011;21(8):556-560. https://doi.org/10.1016/j.idairyj.2011.03.004

Author

Nielsen, Cecilie Lykke Marvig ; Basheer, Aideh ; Neve, H. ; Heller, K.J. ; Knøchel, Susanne ; Vogensen, Finn Kvist. / Heat tolerance of dairy lactococcal c2 phages. In: International Dairy Journal. 2011 ; Vol. 21, No. 8. pp. 556-560.

Bibtex

@article{888f20f43c954e1a88c8b6b554f1b298,
title = "Heat tolerance of dairy lactococcal c2 phages",
abstract = "Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.",
author = "Nielsen, {Cecilie Lykke Marvig} and Aideh Basheer and H. Neve and K.J. Heller and Susanne Kn{\o}chel and Vogensen, {Finn Kvist}",
year = "2011",
doi = "10.1016/j.idairyj.2011.03.004",
language = "English",
volume = "21",
pages = "556--560",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "8",

}

RIS

TY - JOUR

T1 - Heat tolerance of dairy lactococcal c2 phages

AU - Nielsen, Cecilie Lykke Marvig

AU - Basheer, Aideh

AU - Neve, H.

AU - Heller, K.J.

AU - Knøchel, Susanne

AU - Vogensen, Finn Kvist

PY - 2011

Y1 - 2011

N2 - Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.

AB - Nine Lactococcus lactis c2 phages propagated on different hosts were screened for thermal resistance in skimmed milk. Pronounced variations in thermal resistance were found. Three phages displayed high sensitivity towards heat resulting in >8 log reductions after 70 °C for 5 min, whereas the most thermal resistant phages required 80 °C for 5 min to obtain the same reduction. Inactivation kinetics were determined for a thermo-sensitive and a thermo-resistant phage at 60–70 °C and 65–78 °C, respectively, using a submerged-coil system with extremely short heating-up times. Inactivation followed first-order kinetics with correlation coefficients of 0.96–0.99. D70-values of 12 s and 16.6 min were calculated for the most sensitive and resistant phage, respectively. Release of phage DNA from capsids, and disintegration of phage heads and tails were among the first morphological changes observed for moderately thermal inactivated lysates (15% phage inactivation) of the heat tolerant phage P635.

U2 - 10.1016/j.idairyj.2011.03.004

DO - 10.1016/j.idairyj.2011.03.004

M3 - Journal article

VL - 21

SP - 556

EP - 560

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 8

ER -

ID: 33600646