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).
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)