ABSTRACT

Almost a century has elapsed since the discovery of bacteriophages (phages), and 85 years have passed since the emergence of evidence that phages can infect starter cultures, thereby impacting dairy fermentations. Soon afterward, research efforts were undertaken to investigate phage interactions regarding starter strains. Investigations into phage biology and morphology and phage–host relationships have been aimed at mitigating the negative impact phages have on the fermented dairy industry. From the viewpoint of a supplier of dairy starter cultures, this review examines the composition of an industrial phage collection, providing insight into the development of starter strains and cultures and the evolution of phages in the industry. Research advances in the diversity of phages and structural bases for phage–host recognition and an overview of the perpetual arms race between phage virulence and host defense are presented, with a perspective toward the development of improved phage-resistant starter culture systems.

中文翻译：

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乳球菌和链球菌噬菌体与宿主的相互作用：在不断发展的噬菌体景观中的工业视角

抽象的

自发现噬菌体（噬菌体）以来已经过去了近一个世纪，并且自从有证据表明噬菌体可以感染发酵剂，从而影响乳制品发酵以来已经过去了85年。此后不久，人们开始进行研究工作以研究关于起始菌株的噬菌体相互作用。对噬菌体生物学和形态以及噬菌体与宿主关系的研究旨在减轻噬菌体对发酵乳业的负面影响。从乳品发酵剂培养物的供应商的角度来看，本综述检查了工业噬菌体集合的组成，从而为发酵剂菌株和培养物的发展以及该行业中噬菌体的进化提供了见识。