Food Science and Biotechnology

Journal: Food Science and Biotechnology

Korean Society of Food Science and Technology

1226-7708
2092-6456

Publications 1 - 2 of 2

Determination of ergosterol used as a fungal marker of red pepper (Capsicum annuum L.) powders by near-infrared spectroscopy
Kim, S.; Park, J.; Chun, J.H.; et al. (2003)
Food Science and Biotechnology
The Effect of Environmental Factors on Phage Stability and Infectivity on Their Host Bacteria: a Case Study for an Escherichia coli Phage (T7), a Listeria Phage (A511), and a Salmonella Phage (Felix O1)
Kim, Kwang-Pyo (2007)
Food Science and Biotechnology
The effectiveness of phage biocontrol depends on the activity of bacteriophage in a given environment. In order to investigate the infectivity and the stability of bacteriophages in representative environments, three virulent phages, Listeria phage A511, Salmonella phage Felix O1, and Escherichia coli phage T7, were subjected to different temperatures, pHs and salt concentrations (NaCl). Phage infectivity was also determined in the presence of divalent cations ($Mg^{2+}$ or $Ca^{2+}$). As a result, three phages exhibited a wide range of survival rates under various environments. Phage infectivity was directly correlated with bacterial growth under the applied conditions. One exception was Felix O1 that did not kill Salmonella grown in low pH (4.5). The failure was attributed to defective adsorption of Felix O1. This finding is significant as it provides an explanation for the inefficient phage biocontrol. Therefore, such information is crucial to improve phage biocontrol of pathogens.

Publications 1 - 2 of 2