Bacteriophages and dairy fermentations
نویسندگان
چکیده
منابع مشابه
Bacteriophages and dairy fermentations
This review highlights the main strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the factors influencing bacterial activities, the sources of phage contamination, the methods available to detect and quantify phages, as well as practical solutions to limit phage dispersion through an adapted facto...
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Microbes are used in the process of making industrial and artisanal fermented dairy products, such as cheese, yogurt, sour cream and fermented milks (Fig. 1). These microbes are predominately lactic acid bacteria (LAB), such as lactococci, lactobacilli and streptococci. For quality and consistency, industrial production requires the use of starter cultures, which are very carefully created, cul...
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Every biotechnology process that relies on the use of bacteria to make a product or to overproduce a molecule may, at some time, struggle with the presence of virulent phages. For example, phages are the primary cause of fermentation failure in the milk transformation industry. This review focuses on the recent scientific advances in the field of lactic acid bacteria phage research. Three speci...
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A set of 83 lytic dairy bacteriophages (phages) infecting flavor-producing mesophilic starter strains of the Leuconostoc genus was characterized, and the first in-depth taxonomic scheme was established for this phage group. Phages were obtained from different sources, i.e., from dairy samples originating from 11 German dairies (50 Leuconostoc pseudomesenteroides [Ln. pseudomesenteroides] phages...
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We present here the results of an exploration of the bacteriophage content of dairy wheys collected from milk plants localized in various regions of Poland. Thirty-three whey samples from 17 regions were analyzed and found to contain phages active against L. lactis strains. High phage titer in all whey samples suggested phage-induced lysis to be the main cause of fermentation failures. In total...
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ژورنال
عنوان ژورنال: Bacteriophage
سال: 2012
ISSN: 2159-7081
DOI: 10.4161/bact.21868