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29 February 2016

Phases Prove Useful in Cheesemaking


Viruses shown to fight the bacteria that contaminate milk

S. aureus is a pathogenic bacterium that causes mastitis in cows and which can easily contaminate milk as a result. It is one of the most common pathogenic bacteria found in dairy products. The toxin that it produces can also cause food poisoning in consumers.


“Using and rotating phage cocktails is a promising biocontrol approach for S. aureus in the cheese industry,” affirms Sylvain Moineau, researcher and professor in the Department of Microbiology at Université Laval. Dr. Moineau is in the process of completing research in collaboration with Steve Labrie, a researcher and professor in the Department of Food Sciences and INAF member.
The research aimed to provide proof for the concept, but did not analyze the impact of the introduction of phages on cheese flavour. Dr. Moineau assures that the product is safe since the phages used do not pose a risk to human health.

Read the full article in Le Fil [in French only]