Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application

  title={Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application},
  author={Aidan Coffey and Reynolds Paul Ross},
  journal={Antonie van Leeuwenhoek},
Starter inhibition by bacteriophage infection in dairy fermentations can limit the usage of specific bacterial strains used in the manufacture of Cheddar, Mozzarella and other cheeses and can result in substantial economic losses. A variety of practical measures to alleviate the problem of phage infection have been adopted over the years but has invariably resulted in a very limited number of strains which can withstand intensive usage in industry. The application of genetic techniques to… 

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The exploitation of molecular methodology to genetically defend these bacteria from the ever-present threat of bacteriophage and the scientific advances, which formed the basis for these achievements are described.

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Applications of patented anti-phage strategies and their effectiveness in commercial strains were rarely covered and will be addressed.

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