Facultad de Ingeniería Química, Instituto de Lactología Industrial (Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina.
J Appl Microbiol. 2019 Jan;126(1):14-30. doi: 10.1111/jam.14062. Epub 2018 Aug 22.
This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.
这篇综述聚焦于噬菌体对乳制品制造的影响。首先，讨论了在乳制品行业中被视为敌人的乳酸菌噬菌体的影响。详细介绍了乳品厂中噬菌体污染的来源，特别强调了与奶酪乳清作为原料的使用日益增加相关的噬菌体感染的上升。其他主题包括噬菌体的传统和新的检测、定量和监测方法，以及乳品厂中噬菌体控制的策略，无论是物理、化学还是生物性质。最后，综述了噬菌体或纯化的噬菌体酶作为控制食品工业中病原菌的盟友的使用。
