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Опубліковано: Понеділок, 05 листопада 2018, 14:58
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25. Scientific and methodological aspects of selection of fhage resistance of starter microorganisms
 
O. Naumenko, N. Kigel
Pages: 213-219
 
Abstract
The purpose of the work was to search for the selection of fermentation strains of lactic acid bacteria for resistance to phages circulating in dairy processing enterprises. The objects of phage monitoring were samples of finished dairy products, bacterial concentrates, raw materials, air of industrial premises, water, equipment washes. Extraction and titration of phages were carried out in solid nutrient media based on hydrolyzed milk (GA) or M 17 of 0.5% glucose using the technique of «double» agar with 10 mM CaCl2, sensitivity of strains  to phages was determined by the method of 'spot test' (D Lillehaug, 1997). Phage monitoring of 114 samples of products from 8 milk processing enterprises of Ukraine was conducted - the frequency of detection of phages ranged from 4.2 to 100%. Pure lines of virulent phage against Lactococcus lactis ssp. (56.7%) and S. thermophilus (21.6%), were isolated these characterized by high rates of reproduction in selected homologous cultures and accumulated to 1.2×108 CFU / ml. The microbiota of non-commercial food products (sour milk products, cheeses, fermented vegetable raw materials) were investigated these being used to isolated pure cultures of microorganism. As a result of breeding screening, biotech-active phage-resistant strains, in particular the species Streptococcus thermophilus, Lactоbacillus acidophillus, Lactоbacillus saxe, Lactobacillus rhamnosus, Leuconostoas lactis, were selected from the obtained pot of cultures.
 
Key words: starter culture, bacteriophage, screening,  selection,  bacteriophage resistance
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