Detection of Airborne Virulent Bacteriophage of Dairy Starter Culture in a Cheese Factory - Bertin Instruments

    Food/Pharma/Veterinary Industry

    Detection of Airborne Virulent Bacteriophage of Dairy Starter Culture in a Cheese Factory

    Centre de recherche, Hôpital Laval, Québec, Canada Daniel Verreault M.Sc, Caroline Duchaine PhD.
    Sources: Centre de recherche, Hôpital Laval, Québec, Canada Daniel Verreault M.Sc, Caroline Duchaine PhD.

    Context

    Phage infection of Lactococcus lactis (commercially important bacterium used to make fermented dairy products) during fermentation of milk is a troublesome and persistent economic problem in factories where fermented dairy products are produced such as in cheese factories.

    In this study, the concentration of the lactococcal 936-species bacteriophages was evaluated in aerosols collected in a cheese factory with different sampling techniques: either filters (polycarbonate and Teflon) or liquid sampling (Coriolis® and BioSampler).

    Results

    Coriolis®µ: Conclusive result with a fast sampling (30 minutes) and a limit of detection 8 to 113 times better than other samplers.

    PC et PTFE filters: Conclusive results (above the limit of detection); the time of  sampling (12 hours) is still a restrictive step.

    BioSampler: Inconclusive results (limit of detection)

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