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Lactic Acid Bacteria Defenses Against Phages

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Stress Responses of Lactic Acid Bacteria

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Lactic acid bacteria (LAB) have been widely used in starter cultures, notably in the dairy industry, for the fermentation of milk into yogurt and cheese. Domesticated lactococci, streptococci, and lactobacilli used in food manufacturing applications rely on a plethora of defense systems that allow them to survive bacteriophage (phage) predation. Unfortunately, phage exposure remains an issue throughout the dairy industry, and formulation and rotation strategies leverage natural phage defense mechanisms such as restriction-modification systems, abortive infection, and clustered regularly interspaced short palindromic repeats (CRISPR). This chapter highlights the most broadly used phage-resistance systems in LAB, with an emphasis on the novel CRISPR/Cas system, which provides acquired adaptive immunity against phages by targeting viral nucleic acid in a sequence-specific manner.

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Acknowledgments

We would like to acknowledge our colleagues and collaborators Patrick Boyaval, Christophe Fremaux, Dennis Romero, Anne-Claire Coûté-Monvoisin, Hélène Deveau, Josiane Garneau, Jessica Labonté, Manuela Villion, and Egon Bech Hansen for their support and many scientific contributions. We would also like to specifically thank Sylvain Moineau, Virgis Siksnys, and Jill Banfield for their insights and expertise on CRISPR.

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  1. Danisco USA Inc., 3329 Agriculture Drive, Madison, WI, 53716, USA

    Rodolphe Barrangou

  2. Danisco France SAS, Dangé-Saint-Romain, 86220, France

    Philippe Horvath

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  1. Rodolphe Barrangou
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  2. Philippe Horvath
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Correspondence to Rodolphe Barrangou .

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  1. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 118 55, Greece

    Effie Tsakalidou

  2. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 188 55, Greece

    Konstantinos Papadimitriou

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Barrangou, R., Horvath, P. (2011). Lactic Acid Bacteria Defenses Against Phages. In: Tsakalidou, E., Papadimitriou, K. (eds) Stress Responses of Lactic Acid Bacteria. Food Microbiology and Food Safety. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-92771-8_19

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