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. 2019 Mar 20;10:566. doi: 10.3389/fmicb.2019.00566

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Copyright © 2019 del Rio, Sánchez-Llana, Redruello, Magadan, Fernández, Martin, Ladero and Alvarez.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Phage biocontrol assay in a small-scale cheese model. E. faecalis 23a was challenged with phage 156 at an MOI of 0.1 (dark gray bar = control cheeses inoculated with E. faecalis 23a; white bar = cheeses inoculated with E. faecalis 23a and challenged with phage 156). (A) Number of phage 156 particles (log pfu gr^-1) after manufacturing (t0) and after 60 days of ripening (tf). (B) Number of E. faecalis cells (log cfu gr^-1) after manufacturing (t0) and after 60 days of ripening (tf), as calculated by qPCR. (C) Tyramine concentration (mM) measured by UPLC after manufacturing (t0) and after 60 days of ripening (tf). (D) Putrescine concentration (mM) measured by UHPLC after manufacturing (t0) and after 60 days of ripening (tf). An asterisk indicates a significant difference (^∗p < 0.05; ^∗∗p < 0.01; ^∗∗∗ p < 0.001;Student’s t-test) with respect to control cheeses.