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Bacteriophage Removal from Infected Salmonella Cultures

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Bacteriophages and dairy fermentations.

Mariángeles Briggiler Marcó¹, Sylvain Moineau, Andrea Quiberoni

¹Instituto de Lactología Industrial (UNL-CONICET); Facultad de Ingeniería Química; Santa Fe, Argentina.

|January 1, 2013

Summary

This review details strategies to prevent phage infections in large-scale lactic acid bacteria fermentation. It covers phage detection, sources, and practical control methods for industrial milk production.

Area of Science:

Food Microbiology
Industrial Biotechnology
Bacteriology

Background:

Phage infections pose a significant threat to industrial fermentation processes, particularly in milk production using lactic acid bacteria.
Controlling bacteriophages is crucial for maintaining consistent product quality and yield in large-scale fermentations.

Purpose of the Study:

To review and synthesize the primary strategies for controlling phage infections in lactic acid bacteria during industrial milk fermentation.
To provide a comprehensive overview of phage contamination sources, detection methods, and practical control measures.

Main Methods:

Literature review of scientific publications and industry best practices related to phage control in fermentation.
Analysis of factors influencing bacterial activity and phage dispersion.

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Evaluation of detection and quantification techniques for phages.

Assessment of practical control solutions including factory design, air flow management, sanitation, material use, and culture selection.

Main Results:

Identified key factors influencing bacterial activity and susceptibility to phage infection.
Outlined common sources of phage contamination in fermentation facilities.
Described various methods for detecting and quantifying phages.
Presented practical strategies for limiting phage dispersion, such as facility design, air handling, sanitation protocols, and careful selection of raw materials and cultures.

Conclusions:

Effective phage control requires a multi-faceted approach combining environmental management, rigorous sanitation, and informed culture selection.
Implementing adapted factory design and controlled air flow are critical for minimizing phage dispersion.
Continuous monitoring and proactive strategies are essential for preventing phage-related disruptions in large-scale milk fermentation.