Bacteriophages and dairy fermentations
Bibliographic record
Abstract
Factory environment. Although raw milk is the most logical source of phages in the industrial environment, several dispersion pathways may be occur in dairies. Aerosolization is currently recognized as an important route of dispersion. Personnel movements or transport of equipment and/or raw materials might cause the dispersion of phage particles as an aerosol. The consequences of this aerosolization are even worse if dispersion is unrestricted between contaminated and uncontaminated zones. In addition, phages present in recycled by-products may also spread to the entire factory environment, since bioaerosols can remain in the air for long periods. Additional underestimated sources of phage contamination are the working surfaces in the dairy facilities. In a recent study, 33 a qPCR assay found evidence for the presence of genetic material from c2-like and 936-like lactococcal phages on a variety of surfaces, such as floors, walls, stairs, door handles, office tables, equipment, cleaning materials and pipes. Although it is unclear whether these phages were active or inactive at sampling, these data emphasize the relevance of correct sanitation measures as well as personal training to diminish the risks of phage infection. ecycling of milk by-products. 7] Indeed, phage remained present in liquids (whey, WPC, etc) subjected to pasteurization and even stronger heat treatments, such as 95C for several minutes. Moreover, salts, fat, saccharides, and whey proteins may protect phages from thermal damage, thus increasing the risk of this recycling practice. To compound the risk associated with WPC, whey is frequently concentrated (ultrafiltration or microparticulation), thereby increasing the phage levels due to the possible retention of virions by the membranes. A general recommendation to minimize problems associated with WPC should consider its addition only to a fermentation involving the use of significantly different starter cultures, such as mesophilic and thermophilic bacteria. It must also be noted that whey products derived from manufactures using natural undefined (unknow composition) starters should not be added to processes driven by defined (known composition) strain cultures. Natural starters often contain phages and those viruses represent a serious threat to the limited number of strains composing the defined starter cultures. 1
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.014 | 0.002 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; both teacher heads agree on what is shown here.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".