TP Innovation in detection

The aim of this session is to set up a high-volume bacterial culture and assess the risks of cell destruction by bacteriophages. Students will be able to monitor bacterial growth using spectrophotometry, detect a viral attack and identify its possible causes. In a fermented food manufacturing context, they will be able to take effective measures (choice of strains, environmental control) to limit viral development in the production unit.

PB6 MICA

Virology - Monitoring a viral attack on a bacterial culture
The learner will apply bacterial physiology techniques to compare bacterial growth kinetics in the presence and absence of bacteriophages. Growth will be monitored using turbidimetry, and the evolution of the viral load will be measured using a specific double-layer counting approach. Different methods of destroying bacteriophages (heat, detergents) will also be applied in the context of industrial hygiene and limiting phagic development in production.

Food microbiology

Practical microbiology for health analysis and control laboratories: Food. Cosmetics. Water. Pharmaceutical products. 2007. DELARRAS Camille. Lavoisier. 476 p.