02292naa a2200337 a 450000100080000000500110000800800410001910000250006024501960008526000090028152012930029065000280158365000120161165000180162365000140164165000150165565000100167065300150168065300180169565300150171370000180172870000240174670000190177070000170178970000230180670000200182970000220184970000200187170000190189177300440191021352492021-10-12       2022    bl uuuu     u00u1 u    #d1 aNASCIMENTO, E. C. do  aLytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage .h[electronic resource]  c2022  aIn this study, P. fluorescens-infecting phages were isolated, characterized, and evaluated to their potential to control the bacterial counts and, consequently, the proteolytic spoilage of raw milk during cold storage. The UFJF_PfDIW6 and UFJF_PfSW6 phages showed titers of 9.7 and 7.6 log PFU/ml; latent period of 115 and 25 min, and burst size of 145 and 25 PFU/infected cell, respectively. They also were highly specific to the host bacterium, morphologically classified as the Podoviridae family, stable at pH 5 to 11 and were not inactivated at 63 degrees Celsius or 72 degrees Celsiusfor 30 min. These phages found to be effective against P. fluorescens, reducing bacterial count throughout the entire exponential growth phase in broth formulated with milk at both 4 degrees Celsius and 10 degrees Celsius. This effect on bacteria growth led to inhibition by at least 2 days in proteases production, delaying the degradation of milk proteins. When applied together in raw milk stored at 4 degrees Celsius, they reduced the total bacteria, psychrotrophic, and Pseudomonas by 3 log CFU/ml. This study?s findings indicate that these phages have a great potential to prevent the growth of Pseudomonas and, consequently, to retard proteolytic spoilage of raw milk during chilled storage.  aPsychrotrophic bacteria  aStorage  aArmazenamento  aBactéria  aLaticínio  aLeite  aDairy food  aMilk spoilage  aShelf-life1 aSABINO, M. C.1 aCORGUINHA, L. da R.1 aTARGINO, B. N.1 aLANGE, C. C.1 aPINTO, C. L. de O.1 aPINTO, M. de F.1 aVIDIGAL, P. M. P.1 aSANT'ANA, A. S.1 aHUNGARO, H. M.  tFood Microbiologygv. 101, 103892, 2022