Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Moreover, these agents are increasingly being recognized as a potential solution to the detection and biocontrol of various undesirable bacteria, which cause either spoilage of food materials, decreased microbiological safety of foods, or infectious diseases in food animals and crops. The documented successful applications of phages and various phage-derived molecules are discussed in this review, as are many promising new uses that are currently under development.

中文翻译：

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食品应用中的噬菌体：从敌人到朋友。

传统上，噬菌体（噬菌体）在食品发酵中被认为是麻烦的，因为它们是发酵剂失败的重要原因，并引发大量的经济损失。另外，从进化的角度看，噬菌体通过毒性基因的转导而促进了许多细菌的致病性。相反，噬菌体在分子生物学中发挥了重要的积极作用。此外，这些试剂被越来越多地视为检测和生物控制各种不良细菌的潜在解决方案，这些细菌会导致食品材料变质，食品微生物安全性降低或食用动物和农作物中的传染病。本综述讨论了已记录的噬菌体和各种噬菌体衍生分子的成功应用，