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Bacteriophages on dairy foods
Author(s) -
Pujato S.A.,
Quiberoni A.,
Mercanti D.J.
Publication year - 2019
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.14062
Subject(s) - dairy industry , food industry , bacteria , biology , microbiology and biotechnology , food science , ingredient , pathogenic bacteria , food products , bacteriophage , contamination , phage typing , escherichia coli , ecology , biochemistry , genetics , gene
This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.