Dairy bacteriophage & fermentation

In the fermented dairy products lactic acid bacteria (LAB) growth and metabolic activities are needed to assure a high-quality end product. These microorganisms produce lactic acid via lactose fermentation, which leads to a rapid decrease in pH. Cheese and fermented milk product depends, largely, on this factor, which is also crucial for ensuring control of pathogenic and spoilage microorganisms

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Bacteriophages or “phages” are viruses that infect bacteria. There are various strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The main facts to emphasized include the factors influencing bacterial activities, the sources of phage contamination, the methods available to detect and quantify phages, as well as practical solutions to limit phage dispersion through an adapted factory design, the control of air flow, the use of adequate sanitizers, the restricted used of recycled products, and the selection and growth of bacterial cultures.

 

  • Sources & Classification
  • Detection and Quantification
  • Control Strategies in Dairy Plants
  • Performance of Starter Cultures in Dairy Fermentations
  • Resistance to Bacteriophage
  • INHIBITION OF PHAGE ADSORPTION
  • Superinfection immunity and exclusion
  • Phage detection
  • Antiviral effect of cationic compounds

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