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This article is part of the supplement: Proceedings of the 10th Symposium on Lactic Acid Bacterium

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Bacteriophages of lactic acid bacteria and their impact on milk fermentations

Josiane E Garneau12 and Sylvain Moineau123*

Author Affiliations

1 Département de biochimie, de microbiologie et de bio-informatique, Faculté des sciences et de génie, Université Laval, Quebec city, Québec, G1V 0A6, Canada

2 Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Université Laval, Quebec city, Québec, G1V 0A6, Canada

3 Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Quebec City, Quebec, G1V 0A6, Canada

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Microbial Cell Factories 2011, 10(Suppl 1):S20  doi:10.1186/1475-2859-10-S1-S20

Published: 30 August 2011

Abstract

Every biotechnology process that relies on the use of bacteria to make a product or to overproduce a molecule may, at some time, struggle with the presence of virulent phages. For example, phages are the primary cause of fermentation failure in the milk transformation industry. This review focuses on the recent scientific advances in the field of lactic acid bacteria phage research. Three specific topics, namely, the sources of contamination, the detection methods and the control procedures will be discussed.