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Host recognition by lactic acid bacterial phages.

Jennifer Mahony1,2, Christian Cambillau3,4, Douwe van Sinderen1,2

  • 1School of Microbiology, University College Cork, Cork T12 YT20, Ireland.

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|August 24, 2017
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Summary
This summary is machine-generated.

Bacteriophage infections disrupt fermented food production. This review details how phages, specifically those targeting Lactococcus lactis, bind to their bacterial hosts, aiding future research.

Keywords:
Lactococcusbacteriophagecarbohydratecell walldairyproteinreceptor

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Area of Science:

  • Food microbiology
  • Bacteriology
  • Molecular biology

Background:

  • Bacteriophage (phage) infections in lactic acid bacteria (LAB) cause significant issues in fermented food manufacturing.
  • These infections lead to production inconsistencies and affect the final product's sensory qualities.
  • Lactococcus lactis phages are a major concern, prompting extensive research.

Purpose of the Study:

  • To review the molecular mechanisms of lactococcal phage recognition and host binding.
  • To integrate findings from genomic, molecular, structural, and biochemical studies.
  • To propose future research directions in LAB phage-host interactions.

Main Methods:

  • Genomic and molecular analyses of phages and hosts.
  • Structural analysis of bacteriophages.
  • Biochemical studies of host cell wall components.

Main Results:

  • Detailed understanding of the molecular processes involved in phage-host recognition and attachment.
  • Integration of multidisciplinary data provides a comprehensive view of phage infection mechanisms.
  • Identification of key interactions between phage components and host cell surface structures.

Conclusions:

  • Multidisciplinary approaches have elucidated critical details of phage-host interactions in Lactococcus lactis.
  • Further research is needed to fully understand and control phage infections in fermented food production.
  • Future directions include applying this knowledge to develop phage-resistant starter cultures and improve process stability.