Dairy lactococcal and streptococcal phage–host interactions: an industrial perspective in an evolving phage landscape

• Published in: FEMS microbiology reviews Vol. 44; no. 6; pp. 909 - 932
• Main Authors: Romero, Dennis A, Magill, Damian, Millen, Anne, Horvath, Philippe, Fremaux, Christophe
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.11.2020
• Subjects: Dairy industry; Dairying; Fermentation; Fermented food; Host Microbial Interactions - physiology; Lactococcus - virology; Morphology; Phages; Starter cultures; Streptococcus; Streptococcus Phages - pathogenicity; Streptococcus Phages - physiology; Virulence; dairy fermentation; bacteriophage; s; Lactococcus lactis; Streptococcus thermophilus
• ISSN: 1574-6976; 0168-6445; 1574-6976
• DOI: 10.1093/femsre/fuaa048

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. Impact on the design and maintenance of starter cultures of the dairy industry phage landscape against L. lactis and S. thermophilus.