期刊
JOURNAL OF APPLIED MICROBIOLOGY
卷 126, 期 1, 页码 14-30出版社
OXFORD UNIV PRESS
DOI: 10.1111/jam.14062
关键词
bacteriophages; dairy foods; fermentation failure; lactic acid bacteria; pathogen biocontrol; phage detection and control
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET
- Argentina) [PIP 112-201201-00046]
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT
- Argentina) [PICT 2015-0079]
- Universidad Nacional del Litoral (UNL) [PI 501 201101 00039]
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.
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