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Inactivation of Lactobacillus Bacteriophages by Dual Chemical Treatments

MING XU

MING XU

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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XU, MING
, 
RUIRUI MA

RUIRUI MA

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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MA, RUIRUI
, 
CAN ZHANG

CAN ZHANG

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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ZHANG, CAN
, 
XUECHENG HUANG

XUECHENG HUANG

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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HUANG, XUECHENG
, 
XIN GAO

XIN GAO

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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GAO, XIN
, 
RUIRUI LV

RUIRUI LV

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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LV, RUIRUI
 y 
XIA CHEN

XIA CHEN

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural UniversityHohhot, P.R. China
  • Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural UniversityHohhot, P.R. China
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CHEN, XIA
  
24 mar 2023
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Categoría del artículo: ORIGINAL PAPER
Publicado en línea: 24 mar 2023
Páginas: 21 - 28
Recibido: 10 oct 2022
Aceptado: 02 ene 2023
DOI: https://doi.org/10.33073/pjm-2023-004
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© 2023 MING XU et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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Fig. 1.

Viable count of phages treated with 75% ethanol and isopropanol. a) Treatment with isopropanol for 10 min; b) treatment with 75% ethanol and isopropanol for 10 min; c) treatment with 75% ethanol for 5 min followed by isopropanol for 5 min; d) treatment with isopropanol for 5 min followed by 75% ethanol for 5 min.
Viable count of phages treated with 75% ethanol and isopropanol. a) Treatment with isopropanol for 10 min; b) treatment with 75% ethanol and isopropanol for 10 min; c) treatment with 75% ethanol for 5 min followed by isopropanol for 5 min; d) treatment with isopropanol for 5 min followed by 75% ethanol for 5 min.

Fig. 2.

Viable count of phages treated by 75% ethanol and sodium hypochlorite. a) Treatment with sodium hypohlorite for 10 min; b) treatment with 75% ethanol and sodium hypohlorite for 10 min; c) treatment with 75% ethanol for 5 min followed by sodium hypohlorite for 5 min; d) treatment with sodium hypohlorite for 5 min followed by 75% ethanol for 5 min.
Viable count of phages treated by 75% ethanol and sodium hypochlorite. a) Treatment with sodium hypohlorite for 10 min; b) treatment with 75% ethanol and sodium hypohlorite for 10 min; c) treatment with 75% ethanol for 5 min followed by sodium hypohlorite for 5 min; d) treatment with sodium hypohlorite for 5 min followed by 75% ethanol for 5 min.

Fig. 3.

Viable count of phages treated by 75% ethanol and peracetic acid (PAA). a) Treatment with PAA for 10 min; b) treatment with 75% ethanol and PAA for 10 min; c) treatment with 75% ethanol for 5 min followed by PAA for 5 min; d) treatment with PAA for 5 min followed by 75% ethanol for 5 min.
Viable count of phages treated by 75% ethanol and peracetic acid (PAA). a) Treatment with PAA for 10 min; b) treatment with 75% ethanol and PAA for 10 min; c) treatment with 75% ethanol for 5 min followed by PAA for 5 min; d) treatment with PAA for 5 min followed by 75% ethanol for 5 min.
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Ciencias de la vida, Microbiología y virología
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