Bacteriophages and bacteriophage resistance

  • T. R. Klaenhammer
  • G. F. Fitzgerald


Food and dairy fermentations rely on the growth and acid producing ability of the lactic acid bacteria. Many of these have remained as traditional fermentations, where the process is driven by the natural microflora associated with the raw material. Increasing consistency, improved quality and processing efficiencies have followed the development of controlled fermentations. These rely on the activity of a starter culture which is intentionally inoculated in order to drive the primary fermentation. However, with the increased control granted through the repeated use of a defined starter culture comes the potential for disruption of the fermentation by bacteriophage.


Lactic Acid Bacterium Burst Size Phage Genome Phage Resistance Abortive Infection 
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© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • T. R. Klaenhammer
  • G. F. Fitzgerald

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