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Bacteriophage resistance inLactococcus

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Abstract

Lactic acid bacteria are industrial microorganisms used in many food fermentations.Lactococcus species are susceptible to bacteriophage infections that may result in slowed or failed fermentations. A substantial amount of research has focused on characterizing natural mechanisms by which bacterial cells defend themselves against phage. Numerous natural phage defense mechanisms have been identified and studied, and recent efforts have improved phage resistance by using molecular techniques. The study of how phages overcome these resistance mechanisms is also an important objective. New strategies to minimize the presence, virulence, and evolution of phage are being developed and are likely to be applied industrially.

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Authors and Affiliations

  1. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, 27695-7624, Raleigh, NC

    Polly K. Dinsmore & Todd R. Klaenhammer

  2. Department of Microbiology, Southeast Dairy Foods Research Center, North Carolina State University, 27695-7624, Raleigh, NC

    Todd R. Klaenhammer

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  1. Polly K. Dinsmore
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Dinsmore, P.K., Klaenhammer, T.R. Bacteriophage resistance inLactococcus . Mol Biotechnol 4, 297–314 (1995). https://doi.org/10.1007/BF02779022

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