Bacteriophages (or phages) represent one of the most persistent threats to food
fermentations, particularly large-scale commercial dairy fermentations. Phages infecting …

This review focuses on the impact of bacteriophages on the manufacture of dairy foods.
Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are …

Phages infecting lactic acid bacteria have been the focus of significant research attention
over the past three decades. Through the isolation and characterization of hundreds of …

Leuconostoc citreum NRRL B‐1299 has long been known to produce α‐glucans containing
both α‐(1→ 6) and α‐(1→ 2) linkages, which are synthesized by α‐transglucosylases of the …

The emergence of Coronavirus disease 2019 as a global pandemic has increased popular
concerns about diseases caused by viruses. Fermented foods containing high loads of …

Leuconostoc (Ln.), Weissella, and Oenococcus form a group of related genera of lactic acid
bacteria, which once all shared the name Leuconostoc. They are associated with plants …

Despite being potentially highly useful for characterizing the biodiversity of phages,
metagenomic studies are currently not available for dairy bacteriophages, partly due to the …

This article provides information on the characteristics of diverse phages of lactic acid
bacteria and highlights the incidence of their presence in different dairy fermentations. As it …

Research on lactic acid bacteria (LAB) has advanced significantly over the past number of
decades and these developments have been driven by the parallel advances in …

Fifty three bacteriophages of three lactic acid bacteria species (ie, Lactococcus lactis,
Leuconostoc pseudomesenteroides, Streptococcus thermophilus) isolated from whey …