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Effect of incubation temperature on the development of lactic acid bacteria and their phages

Published online by Cambridge University Press:  01 June 2009

Tomaso Sozzi ,
J.-Marc Poulin  and
Roger Maret
Tomaso Sozzi
Affiliation:
Department of Technological Development, Nestlé Products Technical Assistance Co. Ltd, Lausanne, Switzerland
J.-Marc Poulin
Affiliation:
Department of Technological Development, Nestlé Products Technical Assistance Co. Ltd, Lausanne, Switzerland
Roger Maret
Affiliation:
Department of Technological Development, Nestlé Products Technical Assistance Co. Ltd, Lausanne, Switzerland
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Summary

Thirty-one strains of mesophilic and thermophilic lactic acid bacteria and their respective phages were tested for their minimum, optimum and maximum multiplication temperatures. Culture growth was strongly influenced by temperature during the first few hours of incubation, but less so after 24 h. Most of the phages showed the same pattern of development as their hosts, but one phage lysing a thermophilic lactobacillus and 3 phages lysing mesophilic streptococci proved temperature-sensitive, having a lower maximum temperature than that of their hosts. One phage was unusual in that its minimum development temperature was 7 °C above that of its host. Differences in temperature sensitivity were insufficient to reduce risk of phage infection by temperature control in industrial processes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 259 - 265
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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