Summary
Bacteriophages were added to milk fermented byStreptococcus raffinolactis cells immobilized in calcium alginate. Beads containing the immobilized streptococci were used for five consecutive fermentations; pH, free cell and bacteriophage counts were estimated. Free cells increased from 5×106 to 3×108 per mL of milk, over the successive fermentations. Addition of bacteriophages reduced the free cell count by almost 1000 after 3 fermentations, but a gradual increase occurred subsequently. Bacteriophages were inoculated at 100 per mL and gradually attained 5×109 per mL in the system. Rinsing of the system did not have a substantial influence on free cell or phage counts. Presence of bacteriophage reduced slightly the acidification rate in the system.
Bacteriophage numeration by two layer agar method gave better results than by most probable number (MPN). MPN counts were greatly influenced byS. raffinolactis inoculation level.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
ACCOLAS, J.P.; HEMME, D.; DESMAZEAUD, M.J.; VASSAL, L.; BOUILLANNE, C. and VEAUX, M. 1980. Le lait, 60: 487–524.
ACCOLAS, J.P. and VEAUX, M. 1983. La technique laitière #976: 51–59.
BABEL, F.J. 1976. Chap. 6, Dairy Technology and Engineering, AVI Publ. Co., Westport, 631 p.
BERGEYS MANUAL OF DETERMINATIVE BACTERIOLOGY (1986). Vol. II. Williams & Wilkins, Baltimore.
CAVIN, J.F.; SAINT, C. and DIVIES, C. 1985. Biotechnol. Letters, 7(11): 821–826.
CHAMPAGNE, C.P. and BOYAVAL, P. 1986. Technique laitière et marketing #1015: 26–32.
CHAMPAGNE, C.P. and BÔTÉ C.B. 1987. Biotechnol. Letters, 9(5): 329–332.
COGAN, T.M. 1980. Le lait, 60: 397–425.
GILLILAND, S.E. 1985. Bacterial starter cultures for foods. CRC Press, Boca Raton, USA., 205 p.
HUGGINS, A.R. 1984. Food Technol., 38(6): 41
KLAENHAMMER, T.R. 1984. Advances in Appl. Microbiol., 30: 1–27.
LAWRENCE, R.C.; HEAP, H.A.; LIMSOWTIN, G. and JARVIS, A.W. 1978. J. Dairy Sci., 61(8): 1181–1191.
LINKO, P. and LINKO, Y.Y. 1984. CRC critical reviews in biotechnology, 1(4): 289–338.
LINKO, P. 1985. Immobilized lactic acid bacteria. In: Enzymes and immobilized cells in biotechnology, A.I. Laskin (Ed.), Benjamin/Cummings Publ. Co., Mendo Park, Calif., pp. 25–36.
OHLSON, S.; LARSON, P.O. and MOSBACH, K. 1979. Eur. J. Appl. Microbiol. Biotechnol., 7: 105–110.
POTTER, N.N. and NELSON, F.E. 1952. J. Bacteriol., 64: 105–111.
PREVOST, H. and DIVIES, C. 1987. Biotechnol. Letters, 9(11): 789–794.
PREVOST, H.; DIVIES, C. and ROUSSEAU, E. 1985. Biotechnol. Letters, 7(4): 247–252.
ROY, D.; GOULET, J. and LEDUY, A. 1987. J. Dairy Sci., 70(3): 506–513.
SHAW, M. 1983. La Technique Laitière, #976(may): 51–59.
STADHOUDERS, J. 1986. Neth. Milk Dairy J., 40(2/3): 155–173.
TANAKA, H., MATSUMURA, M. and VELIKI, I.A. 1984. Biotechnol. Bioeng. 26: 53–58.
TURNER, G.E. and NELSON, F.E. 1951. J. Dairy Sci., 37: 754–762.
Author information
Authors and Affiliations
Additional information
Contribution # 099
Rights and permissions
About this article
Cite this article
Champagne, C.P., Girard, F. & Morin, N. Bacteriophage development in an immobilized lactic acid bacteria system. Biotechnol Lett 10, 463–468 (1988). https://doi.org/10.1007/BF01027057
Issue Date:
DOI: https://doi.org/10.1007/BF01027057