This study was designed to evaluate the effect of bacteriophage P22 on the inhibition of growth of Salmonella Typhimurium. The P22 belongs to Podoviridae family consisting of a hexagonal head and short tail. The inhibitory effect of phage in milk was noticeable at the early storage period, showing more than 3 log reduction at 4 h and day 3. The pH values of milk treated with P22 were significantly decreased from 6.7 to 6.3 after 24 h incubation at 37 °C, while no significant changes in pH values were observed for the control and bacteriophage treatment throughout the storage at 4 °C for 12 days. The slight color changes were observed in the control and bacteriophage treatment throughout the storage at 4 °C for 12 days and 37 °C for 24 h. These results provide useful information for enhancing microbiological safety and quality of milk and designing effective bacteriophage-based control in food system.
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This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A3B01008304).
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Phongtang, W., Choi, GP., Chukeatirote, E. et al. Bacteriophage control of Salmonella Typhimurium in milk. Food Sci Biotechnol 28, 297–301 (2019). https://doi.org/10.1007/s10068-018-0446-6
- Phage control