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Bacteriophages of lactic acid bacteria and their impact on milk fermentations
Open accessAbstract
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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Cited by
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020) · Fermentation · doi:10.3390/fermentation6040106 · Cited by 824
How to select a probiotic? A review and update of methods and criteria
de Melo Pereira, G. V., de Oliveira Coelho, B., Magalhães Júnior, A. I., Thomaz-Soccol, V., & Soccol, C. R. (2018) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.09.003 · Cited by 523
Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216
Functional Strain Redundancy and Persistent Phage Infection in Swiss Hard Cheese Starter Cultures
Somerville, V., Berthoud, H., Schmidt, R. S., Bachmann, H.-P., Meng, Y. H., Fuchsmann, P., von Ah, U., & Engel, P. (2022) · The ISME Journal · doi:10.1038/s41396-021-01071-0 · Cited by 55
Metadata
- Authors
- Garneau, J. E., & Moineau, S.
- Venue
- Microbial Cell Factories
- Published
- 2011
- Volume
- 10
- Issue
- Suppl 1
- Pages
- S20
- ISSN
- 1475-2859 (ISSN-L)
- OpenAlex
- W2126901783
- Cited by
- 267
- References
- 0
- Type
- conference abstract
- Language
- en
- Open access
- gold
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- Garneau, J. E., & Moineau, S. (2011). Bacteriophages of lactic acid bacteria and their impact on milk fermentations. Microbial Cell Factories. https://doi.org/10.1186/1475-2859-10-s1-s20
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