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Updated: May 18, 2026
08:43
Metagenomic Analysis of Silage
Published on: January 13, 2017
Lactococcal 936-type phages and dairy fermentation problems: from detection to evolution and prevention.
Jennifer Mahony1, James Murphy, Douwe van Sinderen
1Department of Microbiology, University College Cork Cork, Ireland.
Frontiers in Microbiology
|October 2, 2012
Summary
936-type phages disrupt dairy fermentations, causing economic losses. This review covers their detection, global prevalence, industrial treatment resistance, and genomic evolution, aiding in developing effective anti-phage strategies.
Area of Science:
- Dairy microbiology
- Bacteriophage research
- Food safety
Background:
- 936-type phages are prevalent in dairy fermentations, causing significant economic losses due to fermentation failures.
- These phages exhibit resistance to industrial thermal and chemical treatments, posing challenges for dairy production.
- Extensive genomic data on 936 phages allows for detailed analysis of their genetic makeup and evolutionary dynamics.
Purpose of the Study:
- To provide an overview of the detection and global prevalence of 936 phages.
- To review the tolerance of 936 phages to industrial treatments.
- To discuss current anti-phage strategies and present a comprehensive genomic analysis.
Main Methods:
- Literature review of dairy phage population studies.
- Analysis of published 936 phage genome sequences.
- Comparative genomic analyses of 936 phage species.
Main Results:
- 936 phages are dominant in dairy phage populations globally.
- Evidence suggests adaptation of these phages to resist industrial treatments.
- Genomic variability plays a role in phage evolution and adaptation.
Conclusions:
- Effective strategies are needed to manage the impact of 936 phages in dairy production.
- Understanding phage genomics is crucial for developing targeted anti-phage approaches.
- Continued research on phage-host interactions and resistance mechanisms is essential.
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