Viricidal effects of Lactobacillus and yeast fermentation.

Applied and Environmental Microbiology
J P GilbertJ A Dickens

Abstract

The survival of selected viruses in Lactobacillus- and yeast-fermented edible waste material was studied to determine the feasibility of using this material as a livestock feed ingredient. Five viruses, including Newcastle disease virus, infectious canine hepatitis virus, a porcine picornavirus, frog virus 3, and bovine virus diarrhea, were inoculated into a mixture of ground food waste (collected from a school lunch program) containing Lactobacillus acidophilus. Mixtures were incubated at 20, 30, and 40 degrees C for 216 h. In a second trial, four viruses, including Newcastle disease virus, infectious canine hepatitis virus, frog virus 3, and a porcine picornavirus, were inoculated into similar edible waste material containing Saccharomyces cerevisiae. Mixtures were incubated at 20 and 30 degrees C for 216 h. Samples were obtained daily for quantitative (trial 1) and qualitative (trial 2) virus isolation. Temperature, pH, and redox potential were monitored. Controlled pH and temperature studies were also done and compared with the inactivation rates in the fermentation processes. In trial 1 (Lactobacillus fermentation), infectious canine hepatitis virus survived the entire test period in the fermentation process but was inacti...Continue Reading

References

Dec 5, 1974·Journal of Molecular Biology·B M Sefton, B J Gaffney
May 1, 1974·Applied Microbiology·R E WooleyT A Scott
Dec 1, 1980·Antimicrobial Agents and Chemotherapy·A KohnM Inbar
Jan 13, 1960·Annals of the New York Academy of Sciences·S GARD
Jan 13, 1960·Annals of the New York Academy of Sciences·C WOESE

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