Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

• Published in: Food research international 2023-01, Vol.163, p.112222-112222, Article 112222
• Main Authors: Ávila, Marta, Sánchez, Carmen, Calzada, Javier, Mayer, Melinda J., Berruga, M. Isabel, López-Díaz, Teresa M., Narbad, Arjan, Garde, Sonia
• Format: Article
• Language: English
• Subjects: Bacteriophage; Bacteriophages; Biopreservation; Butyric Acid; Cheese; Clostridium; Clostridium tyrobutyricum; Late blowing defect; Spoilage
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.112222

[Display omitted] •96 phages active against Clostridium tyrobutyricum were isolated and characterized.•Phages survived in cheese without changing starter, pH, DM or volatile compounds.•Cheese late blowing caused by C. tyrobutyricum was delayed 2 weeks by phage FA67. Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowing defect. With this aim, we have isolated, identified and characterized new lytic phages of C. tyrobutyricum, and have evaluated their efficacy to control cheese late blowing by adding them to manufacture milk. Silage, soil, milk and cheese from dairy farms were screened for anti-clostridial phages, obtaining 96 isolates active against C. tyrobutyricum. According to host range, source and plaque morphology, we obtained 20 phage profiles, 8 of them (represented by phages FA3, FA21, FA29, FA52, FA58, FA67, FA70 and FA88) showing a wider host range and high quality lysis, which were further characterized. Selected isolates showed a non-contractile tail, belonging to the Siphoviridae family, and were grouped into 3 restriction profiles. Viable phages were detected after storage in sodium-magnesium buffer (SM buffer), skim milk and acidified skim milk (pH 5) for 7 d at 4 °C, 12 °C and 37 °C, although a decline in infectivity was observed in some cases. Good phage survival was also detected during semi-hard cheese manufacture and ripening (60 d), and cheese lactococci counts, pH, dry matter values, and volatile compounds were not affected by phage addition. In semi-hard cheese, phage FA67 impaired the early germination of C. tyrobutyricum spores and caused a significant decrease in clostridial vegetative cells counts at 14 d of ripening, delaying by 2 weeks the consumption of lactic acid, formation of butyric acid and appearance of late blowing symptoms, compared to the spoilt control cheese without the phage. This is the first report on the application of phage to control C. tyrobutyricum in cheese.