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Lytic systems in lactic acid bacteria and their bacteriophages
1Department of Genetics and Microbiology, Institute of Food Research, Norwich Research Park, Colney, UK.
Antonie Van Leeuwenhoek
|October 1, 1996
Summary
This review details the molecular characterization of lactic acid bacteria lytic systems and bacteriophages. It covers enzyme biochemistry, lytic gene analysis, and biotechnological applications of these systems in food science.
Area of Science:
- Microbiology
- Molecular Biology
- Biotechnology
Background:
- Lactic acid bacteria (LAB) are crucial in food fermentation.
- Bacteriophages (viruses infecting bacteria) and autolysins play significant roles in LAB lytic systems.
- Understanding these systems is vital for controlling fermentation and improving food products.
Purpose of the Study:
- To review the molecular characterization of LAB lytic systems and their bacteriophages.
- To detail enzyme biochemistry and the analysis of lytic genes.
- To discuss the biotechnological potential of characterized lytic genes.
Main Methods:
- Literature review focusing on molecular characterization.
- Analysis of enzyme biochemistry and lytic gene cloning.
- Examination of lactococcal and Lactobacillus bacteriophages and autolysins.
Main Results:
- Comprehensive overview of lactococcal prolate and isometric bacteriophages.
- Detailed analysis of Lactobacillus bacteriophages.
- Inclusion of lactococcal autolysins and their role in cheese ripening.
- Presentation of biotechnological applications of cloned lytic genes.
Conclusions:
- Molecular characterization provides deep insights into LAB lytic systems.
- Autolysis is important in cheese ripening.
- Cloned lytic genes offer significant biotechnological opportunities.