乳酸菌噬菌体及其对牛奶发酵的影响。
Bacteriophages of lactic acid bacteria and their impact on milk fermentations.
机构信息
Département de biochimie, de microbiologie et de bio-informatique, Faculté des sciences et de génie, Université Laval, Quebec city, Québec, G1V 0A6, Canada.
出版信息
Microb Cell Fact. 2011 Aug 30;10 Suppl 1(Suppl 1):S20. doi: 10.1186/1475-2859-10-S1-S20.
Abstract
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.
摘要
每个依赖于使用细菌来生产产品或过量生产分子的生物技术过程，在某些时候，可能会受到烈性噬菌体的影响。例如，噬菌体是牛奶转化工业中发酵失败的主要原因。本综述重点介绍了乳酸菌噬菌体研究领域的最新科学进展。将讨论三个具体主题，即污染的来源、检测方法和控制程序。
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