Department of Microbiology, University College Cork, Western Road, Cork, Ireland.
Virology. 2012 Dec 20;434(2):143-50. doi: 10.1016/j.virol.2012.10.008. Epub 2012 Oct 22.
Dairy fermentations are among the oldest food processing applications, aimed at preservation and shelf-life extension through the use of lactic acid bacteria (LAB) starter cultures, in particular strains of Lactococcus lactis, Streptococcus thermophilus, Lactobacillus spp. and Leuconostoc spp. Traditionally this was performed by continuous passaging of undefined cultures from a finished fermentation to initiate the next fermentation. More recently, consumer demands on consistent and desired flavours and textures of dairy products have led to a more defined approach to such processes. Dairy (starter) companies have responded to the need to define the nature and complexity of the starter culture mixes, and dairy fermentations are now frequently based on defined starter cultures of low complexity, where each starter component imparts specific technological properties that are desirable to the product. Both mixed and defined starter culture approaches create the perfect environment for the proliferation of (bacterio)phages capable of infecting these LAB. The repeated use of the same starter cultures in a single plant, coupled to the drive towards higher and consistent production levels, increases the risk and negative impact of phage infection. In this review we will discuss recent advances in tracking the adaptation of phages to the dairy industry, the advances in understanding LAB phage-host interactions, including evolutionary and genomic aspects.
乳制品发酵是最古老的食品加工应用之一，其目的是通过使用乳酸菌（LAB）发酵剂培养物，特别是乳球菌（Lactococcus lactis）、嗜热链球菌（Streptococcus thermophilus）、乳杆菌属（Lactobacillus spp.）和肠膜明串珠菌属（Leuconostoc spp.）的菌株来延长保质期和延长货架期。传统上，这是通过连续传代从已完成的发酵中传递未定义的培养物来启动下一次发酵来完成的。最近，消费者对乳制品一致和所需风味和质地的需求促使人们对这些工艺采取更明确的方法。乳制品（发酵剂）公司已经回应了定义发酵剂培养物混合物的性质和复杂性的需求，现在乳制品发酵经常基于低复杂性的定义发酵剂培养物，其中每个发酵剂成分赋予产品所需的特定技术特性。混合和定义的发酵剂方法都为能够感染这些 LAB 的（细菌）噬菌体的增殖创造了完美的环境。在单个工厂中重复使用相同的发酵剂培养物，加上对更高和一致的生产水平的推动，增加了噬菌体感染的风险和负面影响。在这篇综述中，我们将讨论跟踪噬菌体适应乳制品行业的最新进展，以及对 LAB 噬菌体-宿主相互作用的理解的进展，包括进化和基因组方面。
