Bacteriophages infecting dairy propionibacteria Bactériophages infectant les bactéries propioniques laitières.

Free access article

Issue		Lait Volume 75, Number 4-5, 1995 1^st International Symposium on Propionibacteria.


Page(s)		427 - 434
DOI		http://dx.doi.org/10.1051/lait:19954-532

Lait 75 (1995) 427-434
DOI: 10.1051/lait:19954-532

Bacteriophages infecting dairy propionibacteria

M. Gautier, A. Rouault, P. Sommer, R. Briandet and D. Cassin

Laboratoire de recherches de technologie laitière, INRA, 65, rue de Saint-Brieuc, 35042 Rennes cedex, France

Abstract - Nineteen bacteriophages infecting P freudenreichii have been isolated from 32 Swiss-type cheeses. They ail present a similar morphology and belong to the B1 group of Bradley's classification. According to their restriction patterns, obtained with the endonuclease Pstl, they can be grouped into 3 clusters, 1 of which contains the majority of the phages. Sixteen of the 32 cheeses studied were infected with bacteriophages. We observed that all the cheeses made from raw milk and ripened in a warm curing room for several weeks which are known to contain high concentrations of propionibacteria, were infected with bacteriophages. Moreover, the multiplication of bacteriophages occurred in cheese during the multiplication stage of propionibacteria in a warm curing room. We have shown that raw milk contains bacteriophages and thus it can be a source of phages in factories. However, these bacteriophages are sensitive to the milk heat treatment used for cheesemaking.

Résumé - Bactériophages infectant les bactéries propioniques laitières.
Dix-neuf bactériophages actifs sur P freudenreichii ont été isolés à partir de 32 fromages à pâte pressée cuite. Leur morphologie est similaire et permet de les classer dans le groupe B1 de la classification de Bradley. L'étude du profil de restriction de leur chromosome obtenu avec l'endonucléase Pstl a permis de les classer en 3 groupes, dont un en rassemble la grande majorité. Seize fromages parmi les 32 étudiés étaient contaminés par des bactériophages. Nous avons remarqué que tous les fromages faits avec du lait cru, affinés en cave chaude et qui par conséquent montrent une haute concentration en bactéries propioniques, contenaient des bactériophages. De plus, la multiplication de ceux-ci se produisait parallèlement à celle des bactéries lors de l'affinage. Nous avons aussi montré que le lait cru pouvait véhiculer des bactériophages et donc constituer une voie d'entrée des phages dans les usines. Ces phages sont cependant sensibles aux traitements thermiques appliqués au lait avant la fabrication fromagère.

Key words: bacteriophage / Propionibacterium / Swiss-type cheese

Mots clés : bactériophage / Propionibacterium / fromage à pâte pressée cuite

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