TABLE 3.
L. lactis strain and phage treatment | Final pH
|
|||||||||
---|---|---|---|---|---|---|---|---|---|---|
Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 | Day 8 | Day 9 | Day 10 | |
DPC5013 | ||||||||||
None (phage absent) | 5.19 | 5.24 | 5.14 | 5.18 | 5.20 | 5.16 | 5.21 | 5.15 | 5.16 | 5.18 |
Defined phage cocktaila | 6.30 | 6.38 | 6.32 | 6.28 | 6.32 | 6.26 | 6.30 | 6.26 | 6.28 | 6.30 |
Industrial phage cocktailb | 6.31 | 6.41 | 6.30 | 6.31 | 6.36 | 6.18 | 6.18 | 6.36 | 6.28 | 6.22 |
DPC5000 | ||||||||||
None (phage absent) | 5.20 | 5.21 | 5.10 | 5.21 | 5.24 | 5.17 | 5.17 | 5.16 | 5.18 | 5.16 |
Defined phage cocktaila | 5.19 | 5.20 | 5.15 | 5.16 | 5.23 | 5.08 | 5.18 | 5.14 | 5.16 | 5.15 |
Industrial phage cocktailb | 5.14 | 5.18 | 5.07 | 5.07 | 5.15 | 5.02 | 5.11 | 5.08 | 5.05 | 5.08 |
a The defined phage cocktail was composed of phages c2, ml3, stl1, 712, sk1, and eb1, each with a minimum titer of 1.0 × 108 PFU/ml.
b The industrial phage cocktail was derived from industries in Europe and the United States which employ cheddar cheese starters.