Bacteriophages in food fermentations: New frontiers in a continuous arms race

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 347-368

  Samson, Julie E ^a   Moineau, Sylvain ^a  

^a Faculte des Sciences et de Genie   (Canada)

Author keywords

antiphage; evolution; genomic; lactic acid bacteria; phage host interactions

Indexed keywords

ANTIPHAGE; BACTERIAL GROWTH; CONTROL MEASURES; CRITICAL CONTROL POINTS; EVOLUTION; FOOD FERMENTATION; GENOMIC; LACTIC ACID BACTERIA;

BACTERIA; BACTERIOPHAGES; FERMENTATION; LACTIC ACID;

FOOD MICROBIOLOGY;

BACTERIOPHAGE; BIOTECHNOLOGY; CLASSIFICATION; FERMENTATION; FOOD; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; REVIEW; STREPTOCOCCUS THERMOPHILUS; VIROLOGY;

BACTERIOPHAGES; BIOTECHNOLOGY; FERMENTATION; FOOD; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; STREPTOCOCCUS THERMOPHILUS;

MLCS; MLOWN;

EID: 84874853719     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182541     Document Type: Review

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