Abstract
An array of Bacillus licheniformis strains were isolated from a commercial powdered milk process. Bacteriophages exhibiting activity against B. licheniformis were isolated from cattle manure and effluent samples destined for a lagoon at a dairy farm. After sequencing, 8 of the 10 phages were found to be novel and genetically differentiated. Transmission electron scanning microscopy (TSEM) was performed. All bacteriophages were of the family Herelleviridae with contractile tail sheaths ranging from 80µm to 150µm and, surprisingly, survived a common fluid milk processing treatment used to inactivate vegetative cells. The survival of the phage after high temperature short time pasteurization of 73℃ for 20 s shows that the use of bacteriophages in milk to control B. licheniformis could be applied as a potential quality control, retarding the germination of spores and reduction of final spore counts in products with long run times such as dairy powders.
Degree
MS
College and Department
Life Sciences; Nutrition, Dietetics, and Food Science
Rights
https://lib.byu.edu/about/copyright/
BYU ScholarsArchive Citation
Arbon, Jeremy Robert, "Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization" (2021). Theses and Dissertations. 9350.
https://scholarsarchive.byu.edu/etd/9350
Date Submitted
2021-12-15
Document Type
Thesis
Handle
http://hdl.lib.byu.edu/1877/etd11987
Keywords
spore-forming bacteria, pasteurization, bacteriophage, thermal inactivation, biocontrol
Language
english