title: Biocidal Inactivation ofLactococcus lactisBacteriophages: Efficacy and Targets of Commonly Used Sanitizers.
abstract: Lactococcus lactisstrains, being intensely used in the dairy industry, are particularly vulnerable to members of the so-called 936 group of phages. Sanitization and disinfection using purpose-made biocidal solutions is a critical step in controlling phage contamination in such dairy processing plants. The susceptibility of 36 936 group phages to biocidal treatments was examined using 14 biocides and commercially available sanitizers. The targets of a number of these biocides were investigated by means of electron microscopic and proteomic analyses. The results from this study highlight significant variations in phage resistance to biocides among 936 phages. Furthermore, rather than possessing resistance to specific biocides or biocide types, biocide-resistant phages tend to possess a broad tolerance to multiple classes of antimicrobial compounds.
authors.affiliation: School of Microbiology, University College Cork Cork, Ireland.
authors.forename: Stephen
authors.initials: S
authors.lastname: Hayes
authors.affiliation: School of Microbiology, University College Cork Cork, Ireland.
authors.forename: James
authors.initials: J
authors.lastname: Murphy
authors.affiliation: School of Microbiology, University College CorkCork, Ireland; APC Microbiome Institute, University College CorkCork, Ireland.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Mahony
authors.affiliation: Laboratory of Probiogenomics, Department of Life Sciences, University of Parma Parma, Italy.
authors.forename: Gabriele A
authors.initials: GA
authors.lastname: Lugli
authors.affiliation: Laboratory of Probiogenomics, Department of Life Sciences, University of Parma Parma, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Ventura
authors.affiliation: Biomedical Research Institute, Hasselt University Diepenbeek, Belgium.
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Noben
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut Kiel, Germany.
authors.forename: Charles M A P
authors.initials: CM
authors.lastname: Franz
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut Kiel, Germany.
authors.forename: Horst
authors.initials: H
authors.lastname: Neve
authors.affiliation: FrieslandCampina Amersfoort, Netherlands.
authors.forename: Arjen
authors.initials: A
authors.lastname: Nauta
authors.affiliation: School of Microbiology, University College CorkCork, Ireland; APC Microbiome Institute, University College CorkCork, Ireland.
authors.forename: Douwe
authors.initials: D
authors.lastname: Van Sinderen
keywords: chemical; dairy; fermentation; phage; resistance; starter culture