Bacteriophages in milk fermentations: Diversity fluctuations of normal and failed fermentations

Lactic Acid Bacteria Resistance to Bacteriophage and Prevention Techniques to Lower Phage Contamination in Dairy Fermentation

“…LAB phages occur naturally in raw milk at low titers (between 10 1 -10 3 PFU ml -1 ) and constitute a continuous supply of bacteriophages in dairy plants [109][110]. Phage concentrations in raw milk also depend on conditions of collecting, handling and storing of milk by the supplier (farm), on transport to the plant and, finally, handling of the milk in the plant itself.…”

Bacteriophages in Dairy Industry: PCR Methods as Valuable Tools

“…casei/paracasei). The technique has been adapted to detect phages in milk samples (Binetti et al, 2005;Dupont et al, 2005;del Río et al, 2007), in cheese whey (Brüssow et al, 1994;Labrie and Moineau, 2000), in the equipment within the factory (Verreault et al, 2011, Kleppen et al, 2011 or even from air samples (Verrault et al, 2011) with a detection limit of 10 3 -10 4 phage particles per milliliter. S. thermophilus bacteriophages have been identified in industry milk fermentation samples as yogurt and cheese whey, after phage DNA extraction and subsequent PCR (Brüssow et al, 1994) or by direct PCR of milk (Binetti et al, 2005;Dupont et al, 2005, del Río et al, 2007.…”

“…Moreover, several protocols have been published to detect and identify the three species of Lc. lactis bacteriophages most frequently found in milk plants (c2, 936 and 335), in cheese whey samples (Labrie & Moineau, 2000;Dupont et al, 2005;Deveau et al, 2006;Szczepańska et al, 2007;Suárez et al, 2008;Kleppen et al, 2011), milk (del Río et al, 2007 and even in the factory equipment (Verreault et al, 2011;Kleppen et al, 2011) or air samples (Verrault et al, 2011).…”

“…The rotation of starter cultures that share similar technological properties but with a different pattern of phage susceptibility is the usual and most successful strategy to reduce the impact of phage attacks in dairy industries (Edmon & Moineau, 2007;Kleppen et al, 2011). Therefore, the establishment of a system that allows not only to detect, but to classify the detected phages based on their host range would permit a rational modification of the strain rotation scheme.…”

“…The number and types of phages that are introduced within the system, presumably as a consequence of the constant supply of wild phages, is very variable and different subpopulations can prevalence as soon as a susceptible strain is introduced in the fermentation scheme (Neve et al, 1995;Bruttin et al, 1997;Chibani-Chennoufi et al, 2004;Kleppen et al, 2011). In fact, bacteriophages have been detected in variable titer in the milk, appliances of the factory, additives and starter cultures.…”