Fermented soybean meal is commonly used as a protein source in animal feed, with Bacillus amyloliquefaciens primarily used as a starter culture for fermentation. These fermentation industries consider phage attacks a major threat as they can cause serious yield losses. Thus, characterization and inactivation of these phages would be essential in managing phage decontamination in fermented feed production factories.
Researchers isolated a phage from an infected culture of B. amyloliquefaciens FB11, a strain used locally in Thailand. The phage was classified morphologically into the Caudovirales order, Myoviridae family. In order to eliminate phage infection, an early detection of phage and an inactivation measure must be applied in combination. Researchers therefore developed a PCR-based method that can detect the phage with a 104 PFU/mL limit of detection, in less than 3 h including sample treatment, PCR analysis and gel electrophoresis. The study also demonstrated that the phage could be inactivated by either thermal treatment at 70 °C for 5 min or treatment with peracetic acid-based disinfectant (0.3 % v/v) for 5 min.
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