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Bacteriophages and bacteriophage resistance

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Genetics and Biotechnology of Lactic Acid Bacteria

Abstract

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.

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Authors
  1. T. R. Klaenhammer
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  2. G. F. Fitzgerald
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Editor information

Editors and Affiliations

  1. AFRC Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    Michael J. Gasson

  2. Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), PO Box 20, NL-6710 BA, Ede, The Netherlands

    Willem M. De Vos

  3. Department of Microbiology, Wageningen Agricultural University, The Netherlands

    Willem M. De Vos

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© 1994 Springer Science+Business Media Dordrecht

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Klaenhammer, T.R., Fitzgerald, G.F. (1994). Bacteriophages and bacteriophage resistance. In: Gasson, M.J., De Vos, W.M. (eds) Genetics and Biotechnology of Lactic Acid Bacteria. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1340-3_3

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  • DOI: https://doi.org/10.1007/978-94-011-1340-3_3

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4584-1

  • Online ISBN: 978-94-011-1340-3

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