Abstract
Dairy fermentations involving Lactococcus lactis and more recently Streptococcus thermophilus, are commonly attacked by bacteriophages. Efforts to protect these dairy starter cultures have resulted in a significant body of knowledge about the bacterio-phages, their interactions with the host, and natural phage defense mechanisms that have evolved within bacteria operating under the most dynamic and devastating phage environment faced by industrial fermentations. This paper will overview this area and discuss the novel genetic approaches that are now being investigated in an effort to provide long term phage protection to dairy starter cultures that are used extensively in the industry.
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