Bacteriophage infection of lactic acid bacteria (LAB) is one of the most significant causes of inconsistencies in the manufacture of fermented foods, affecting production schedules and organoleptic properties of the final product. Consequently, LAB phages, and particularly those infecting Lactococcus lactis, have been the focus of intensive research efforts. During the past decade, multidisciplinary scientific approaches have uncovered molecular details on the exquisite process of how a lactococcal phage recognises and binds to its host. Such approaches have incorporated genomic/molecular analyses and their partnership with phage structural analysis and host cell wall biochemical studies are discussed in this review, which will also provide our views on future directions of this research field.

中文翻译：

---

宿主被乳酸菌噬菌体识别。

乳酸菌（LAB）的噬菌体感染是发酵食品生产中不一致的最重要原因之一，它影响最终产品的生产进度和感官特性。因此，LAB噬菌体，特别是那些感染乳酸乳球菌的噬菌体，已成为深入研究的重点。在过去的十年中，多学科的科学方法揭示了关于乳球菌噬菌体如何识别并结合其宿主的精致过程的分子细节。这种方法已经纳入了基因组/分子分析，并在本文中讨论了它们与噬菌体结构分析和宿主细胞壁生化研究的伙伴关系，这也将提供我们对该研究领域未来方向的看法。