School of Microbiology;
APC Microbiome Institute, University College Cork, Western Road, Cork, Ireland; email:
Annu Rev Food Sci Technol. 2016;7:267-85. doi: 10.1146/annurev-food-041715-033322. Epub 2016 Jan 6.
Cheese production is a global biotechnological practice that is reliant on robust and technologically appropriate starter and adjunct starter cultures to acidify the milk and impart particular flavor and textural properties to specific cheeses. To this end, lactic acid bacteria, including Lactococcus lactis, Streptococcus thermophilus, and Lactobacillus and Leuconostoc spp., are routinely employed. However, these bacteria are susceptible to infection by (bacterio)phages. Over the past decade in particular, significant advances have been achieved in defining the receptor molecules presented by lactococcal host bacteria and in the structural analysis of corresponding phage-encoded receptor-binding proteins. These lactococcal model systems are expanding toward understanding phage-host interactions of other LAB species. Ultimately, such scientific efforts will uncover the mechanistic (dis)similarities among these phages and define how these phages recognize and infect their hosts. This review presents the current status of the LAB-phage interactome, highlighting the most recent and significant developments in this active research field.
奶酪生产是一项全球性的生物技术实践，依赖于强大且技术适用的起始和辅助起始培养物来酸化牛奶，并为特定奶酪赋予特殊的风味和质地特性。为此，通常使用乳酸菌，包括乳球菌、嗜热链球菌和乳杆菌和肠球菌属。然而，这些细菌容易受到（细菌）噬菌体的感染。特别是在过去十年中，在定义乳球菌宿主细菌呈现的受体分子以及相应噬菌体编码的受体结合蛋白的结构分析方面取得了重大进展。这些乳球菌模型系统正在向理解其他 LAB 物种的噬菌体-宿主相互作用扩展。最终，这些科学努力将揭示这些噬菌体之间的机制（差异）相似性，并确定这些噬菌体如何识别和感染它们的宿主。本文综述了 LAB-噬菌体相互作用组的现状，重点介绍了该活跃研究领域的最新和重要进展。
