Effect of Bacteriophage on the Activity of Lactic Acid Starter Cultures Used in the Production of Fermented Sausage

The effects of phage fri, which was isolated from a commercial meat starter culture, on the growth of Lactobacillus plantarum and on pH development in broth culture were determined. The influence of this phage on pH development in laboratory sausages produced with the aid of four commercial starter cultures was also assessed. In the presence of a phage‐sensitive starter culture, phage fri inhibited the growth of the organism and prevented the development of low pH levels when grown in broth culture. In laboratory sausage, the phage‐sensitive, lactic‐acid starter cultures produced sufficient acid for an acceptable product in the presence of phage fri. Results suggested that product failure in the fermented meat industry due to phage infection would not be common.