Antonie van Leeuwenhoek

, Volume 70, Issue 2, pp 99–110

Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance

Authors

  • Charles Daly
    • Department of MicrobiologyUniversity College
    • the National Food Biotechnology CentreUniversity College
  • Gerald F. Fitzgerald
    • Department of MicrobiologyUniversity College
    • the National Food Biotechnology CentreUniversity College
  • Ruth Davis
    • Department of MicrobiologyUniversity College
    • the National Food Biotechnology CentreUniversity College
Article

DOI: 10.1007/BF00395928

Cite this article as:
Daly, C., Fitzgerald, G.F. & Davis, R. Antonie van Leeuwenhoek (1996) 70: 99. doi:10.1007/BF00395928

Abstract

Lactic acid bacteria play an important role in many food and feed fermentations. In recent years major advances have been made in unravelling the genetic and molecular basis of significant industrial traits of lactic acid bacteria. Bacteriophages which can infect and destroy lactic acid bacteria pose a particularly serious threat to dairy fermentations that can result in serious economic losses. Consequently, these organisms and the mechanisms by which they interact with their hosts have received much research attention. This paper reviews some of the key discoveries over the years that have led us to our current understanding of bacteriophages themselves and the means by which their disruptive influence may be minimized.

Copyright information

© Kluwer Academic Publishers 1996