FIG. 1.
Effect of high temperature on the viability of L. lactis bacteriophages suspended in whole-fat milk. (A) Treatment of representative phages belonging to the 936 (bIL170), c2, and P335 quasi-species in a water bath. (B) Comparison of the behavior of each representative phage (□) with the behavior of four milk isolates (▪) at the temperatures indicated above the graphs. (C) Pasteurization of phage-contaminated milk in a plate heat exchanger (72°C for 15 s). Dark gray bars, control suspensions; light gray bars, treated suspensions. Experiments were carried out in triplicate (A and B) or quintuplicate (C).