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Updated: Jul 19, 2026

Bacteriophage Effectiveness for Biocontrol of Foodborne Pathogens Evaluated via High-Throughput Settings
Published on: August 19, 2021
Influence of milk ultrafiltration on bacteriophages of lactic acid bacteria
Abstract:
Bacteriophages added to whole milk were partially concentrated during ultrafiltration. At 4:1 retentate, phage had concentrated 2.4:1. Thermal destruction at 54 degrees C followed first order kinetics up to 6% protein, whereafter it deviated. When allowed to grow in retentate in the presence of appropriate host, 3.5 generations of phage appeared after 12 h at 22 degrees C compared with four generations in skim milk. In the presence of phage, lactic acid bacteria population increased to only 10(7) cfu/ml compared with 3 X 10(9) in their absence. Retentate starter prepared in the presence of phage was as active as skim milk starter prepared in the presence of phage.
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