Phages as friends and enemies in food processing

被引：61

作者：

de Melo, Alessandra Goncalves ^{[1
]}

Levesque, Sebastien ^{[1
]}

Moineau, Sylvain ^{[1
,2
]}

机构：

[1] Univ Laval, Fac Med Dent, Dept Biochim Microbiol & Bioinformat, Grp Rech Ecol Buccale,Fac Sci & Genie, Quebec City, PQ G1V 0A6, Canada

[2] Univ Laval, Felix dHerelle Reference Ctr Bacterial Viruses, Quebec City, PQ G1V 0A6, Canada

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2018年 / 49卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

POTENTIAL ANTIMICROBIAL USE; CRISPR-CAS; BACTERIOPHAGES; RESISTANCE; HOST; FERMENTATIONS; INACTIVATION; DIVERSITY; COCKTAILS; PRODUCTS;

D O I：

10.1016/j.copbio.2017.09.004

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Phages can infect all bacterial genera on the planet leading to their abundance in ecosystems. While these bacterial viruses may represent a risk to industrial fermentations, they may also be valuable tools to control foodborne pathogens. Here we review these two sides of phage replication. As bacterial fermentations are constantly under threat of phage attacks, we will discuss phage diversity and industrial strategies employed to reduce their impact on food processing. Furthermore, we will explore the use of pathogen-infecting phages to reduce the risks associated with foodborne diseases.

引用

页码：185 / 190

页数：6

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