Version 1
: Received: 25 August 2023 / Approved: 28 August 2023 / Online: 31 August 2023 (09:21:11 CEST)
Version 2
: Received: 31 October 2023 / Approved: 31 October 2023 / Online: 1 November 2023 (08:00:58 CET)
How to cite:
Sanjeevi, T. C.; Sudagar, V.; Sambandam, R.; Bhat, V. The First Report on the Prevalence of Temperate Phages in a Dairy Samples. Preprints2023, 2023082070. https://doi.org/10.20944/preprints202308.2070.v1
Sanjeevi, T. C.; Sudagar, V.; Sambandam, R.; Bhat, V. The First Report on the Prevalence of Temperate Phages in a Dairy Samples. Preprints 2023, 2023082070. https://doi.org/10.20944/preprints202308.2070.v1
Sanjeevi, T. C.; Sudagar, V.; Sambandam, R.; Bhat, V. The First Report on the Prevalence of Temperate Phages in a Dairy Samples. Preprints2023, 2023082070. https://doi.org/10.20944/preprints202308.2070.v1
APA Style
Sanjeevi, T. C., Sudagar, V., Sambandam, R., & Bhat, V. (2023). The First Report on the Prevalence of Temperate Phages in a Dairy Samples. Preprints. https://doi.org/10.20944/preprints202308.2070.v1
Chicago/Turabian Style
Sanjeevi, T. C., Ravikumar Sambandam and Vishnu Bhat. 2023 "The First Report on the Prevalence of Temperate Phages in a Dairy Samples" Preprints. https://doi.org/10.20944/preprints202308.2070.v1
Abstract
Many dairy industries use their own starter cultures rather than Direct vat set culture because of their novelty and specific sensory characteristic it provides to their products. Starter culture rotation is not always possible, if the process involves the use of novel strains. The presence of bacteriophages in the environment leads to the quality instability of the product leads to the unexpected fermentation failure. In this context, a study of the prevalence of bacteriophages in the different sectors of dairy environment is carried out. The Screening of the phages has been undertaken with cheese and yoghurt cultures in the production and processing area. Three tests have been carried out to isolate the phages. Viz., turbidity test, double layer plaque assay, Spot test. Two natural temperate phages have been isolated from the cheese and yoghurt culture. Whereas the samples from the dairy processing environment is negative for phages. The temperate phages belong to the Siphoviridae family. Certain processing area where there is no involvement of starter culture e.g., paneer whey also showed the presence of phages in the whey, which indicates the air borne transmission of phages. Thus, the goal of this article is to make the quality assurance program associated with the production process of the fermented dairy products for the presence of phages in the dairy environment, with special emphasis on the preventive aspects related to this problem in the dairy fermentative industry.
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
