<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Phage contamination is one of the significant problems in the food fermentation industry, which eventually causes economic losses to the industry. Here, we investigated the viability of <italic>Lactobacillus plantarum</italic> phage P1 and P2 using various biocides treatments (ethanol, isopropanol, sodium hypochlorite and peracetic acid). Results indicated that phage P1 and P2 could be completely inactivated by treatment with 75% ethanol for 5 min, followed by 400 ppm of sodium hypochlorite treatment for 5 min. Phage P2 could be completely inactivated in the reverse sequence, while 800 ppm of sodium hypochlorite was required to achieve a similar effect for phage P1. Moreover, 100% isopropanol could increase the inactivating effect of 75% ethanol. This study may provide basic information on using multiple antimicrobials for phage control in laboratories and food plants.<fig id="j_pjm-2023-004_ufig_001" position="float" fig-type="figure">
<graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="graphic/j_pjm-2023-004_ufig_001.jpg"></graphic>
</fig></p>
</abstract>

Phage contamination is one of the significant problems in the food fermentation industry, which eventually causes economic losses to the industry. Here, we investigated the viability of Lactobacillus plantarum phage P1 and P2 using various biocides treatments (ethanol, isopropanol, sodium hypochlorite and peracetic acid). Results indicated that phage P1 and P2 could be completely inactivated by treatment with 75% ethanol for 5 min, followed by 400 ppm of sodium hypochlorite treatment for 5 min. Phage P2 could be completely inactivated in the reverse sequence, while 800 ppm of sodium hypochlorite was required to achieve a similar effect for phage P1. Moreover, 100% isopropanol could increase the inactivating effect of 75% ethanol. This study may provide basic information on using multiple antimicrobials for phage control in laboratories and food plants.

Inactivation of <italic>Lactobacillus</italic> Bacteriophages by Dual Chemical Treatments

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Inactivation of  Bacteriophages by Dual Chemical Treatments

Phage contamination is one of the significant problems in the food fermentation industry, which eventually causes economic losses to the industry. Here, we...

Inactivation of Lactobacillus Bacteriophages by Dual Chemical Treatments

Article Category: ORIGINAL PAPER

Publié en ligne: 24 mars 2023

Pages: 21 - 28

Reçu: 10 oct. 2022

Accepté: 02 janv. 2023

DOI: https://doi.org/10.33073/pjm-2023-004

Mots clés
phage, combined chemical treatments, successive chemical treatments, alcohol disinfectant, peracetic acid, sodium hypochlorite

© 2023 MING XU et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Fig. 1.

Fig. 2.

Fig. 3.

Inactivation of Lactobacillus Bacteriophages by Dual Chemical Treatments

Article Category: ORIGINAL PAPER

Publié en ligne: 24 mars 2023

Pages: 21 - 28

Reçu: 10 oct. 2022

Accepté: 02 janv. 2023

DOI: https://doi.org/10.33073/pjm-2023-004

Mots clésphage, combined chemical treatments, successive chemical treatments, alcohol disinfectant, peracetic acid, sodium hypochlorite

© 2023 MING XU et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Fig. 1.

Fig. 2.

Fig. 3.

Mots clés
phage, combined chemical treatments, successive chemical treatments, alcohol disinfectant, peracetic acid, sodium hypochlorite