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Kinetics of the thermal inactivation of the Lactococcus lactis bacteriophage P008

Published online by Cambridge University Press:  23 March 2005

Mareile Müller-Merbach ,
Horst Neve  and
Jörg Hinrichs
Mareile Müller-Merbach
Affiliation:
Institute for Food Technology, University of Hohenheim, Garbenstr. 21, D-70599 Stuttgart, Germany
Horst Neve
Affiliation:
Institute for Microbiology, Federal Research Centre of Nutrition and Food, Hermann-Weigmann-Str. 1, D-24103 Kiel, Germany
Jörg Hinrichs
Affiliation:
Institute for Food Technology, University of Hohenheim, Garbenstr. 21, D-70599 Stuttgart, Germany
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Abstract

The thermal resistance of the lactococcal bacteriophage P008 was investigated between 55 and 80 °C. Inactivation kinetics revealed an order of reaction above 1 and could be determined by a non-1st-order regression model. Phage inactivation was influenced by the medium (milk and Ca-M17-broth). Within the investigated temperature range, milk had a protective effect on phage P008. This was reflected in the rate constant and in the activation energy. Thermal phage inactivation studies reported in literature were re-analysed using non-1st-order regression. The obtained kinetic parameters showed that phage P008 belongs to the most heat resistant lactococcal phages investigated so far.

Keywords

Lactococcus lactisbacteriophage P008thermal inactivationkineticsnon-linear regression
Type
Research Article
Information
Journal of Dairy Research , Volume 72 , Issue 3 , August 2005 , pp. 281 - 286
Copyright
© Proprietors of Journal of Dairy Research 2005

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