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Bacteriophages on dairy foods
S A Pujato1, A Quiberoni1, D J Mercanti1
1Facultad de Ingeniería Química, Instituto de Lactología Industrial (Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas), Santa Fe, Argentina.
Journal of Applied Microbiology
|August 7, 2018
Summary
Bacteriophages impact dairy food production. This review covers their detrimental effects on lactic acid bacteria, contamination sources, detection, control strategies, and beneficial uses against pathogens.
Area of Science:
- Food Microbiology
- Bacteriology
- Dairy Science
Background:
- Bacteriophages (phages) are viruses that infect bacteria, posing significant challenges in industrial settings.
- In the dairy industry, phages targeting lactic acid bacteria (LAB) can disrupt fermentation processes, leading to production losses.
- Contamination sources, particularly from cheese whey, are increasingly recognized as critical points for phage introduction into dairy plants.
Purpose of the Study:
- To provide a comprehensive review of bacteriophage impact on dairy food manufacture.
- To discuss phage contamination, detection, control, and potential beneficial applications in the food industry.
Main Methods:
- Review of existing literature on bacteriophage biology and its role in dairy production.
- Analysis of phage contamination sources and their implications for dairy plant operations.
- Examination of current and emerging methods for phage detection, quantification, and monitoring.
- Evaluation of physical, chemical, and biological strategies for phage control in dairy environments.
- Review of the potential use of phages and phage enzymes as biocontrol agents against foodborne pathogens.
Main Results:
- Bacteriophages are significant adversaries in dairy fermentation, causing spoilage and economic losses.
- Cheese whey utilization is a notable source of phage contamination in dairy processing facilities.
- Diverse methods for phage detection and control exist, ranging from traditional to novel approaches.
- Phages and their enzymes show promise as allies for controlling pathogenic bacteria in food products.
Conclusions:
- Effective management of bacteriophages is crucial for maintaining the quality and consistency of dairy products.
- Understanding phage ecology and implementing robust control strategies are essential for the dairy industry.
- The dual role of phages—as detrimental contaminants and beneficial biocontrol agents—highlights their complex significance in food safety and production.
Keywords:
bacteriophagesdairy foodsfermentation failurelactic acid bacteriapathogen biocontrolphage detection and controlMore Related Videos
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