Bacteriophages on dairy foods

作者：Silvina A. Pujato, Andréa Quiberoni, Diego Javier Mercanti · 发表于：Journal of Applied Microbiology · 年份：2018 · DOI：10.1111/jam.14062 · 被引用次数：85 · 研究领域：Bacteriophages and microbial interactions、Genomics and Phylogenetic Studies、Microbial Community Ecology and Physiology

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.