Bacteriophages of lactic acid bacteria and their impact on milk fermentations

被引：177
|
作者：
Garneau, Josiane E. [1 ,2 ]
Moineau, Sylvain [1 ,2 ,3 ]
机构：
[1] Univ & 233 Laval, Fac Sci & Genie, Dept Biochim Microbiol & Bioinformat, Quebec City, PQ G1V 0A6, Canada
[2] Univ & 233 Laval, Fac Med Dent, Grp Rech Ecol Buccale, Quebec City, PQ G1V 0A6, Canada
[3] Univ Laval, Felix Herelle Reference Ctr Bacterial Viruses, Quebec City, PQ G1V 0A6, Canada
来源：
MICROBIAL CELL FACTORIES | 2011年 / 10卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
STREPTOCOCCUS-THERMOPHILUS BACTERIOPHAGES; LACTOBACILLUS-DELBRUECKII BACTERIOPHAGES; PHI-LC3 PROPHAGE STABILITY; ABORTIVE INFECTION SYSTEM; LACTOCOCCUS-LACTIS; WHEY PROTEINS; HIGH-PRESSURE; PHAGE RESISTANCE; FLOW-CYTOMETRY; HELVETICUS BACTERIOPHAGES;
D O I：
10.1186/1475-2859-10-S1-S20
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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 specific topics, namely, the sources of contamination, the detection methods and the control procedures will be discussed.
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页数：10
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