title: Bacteriophages in dairy products: pros and cons.
abstract: Since the time bacteriophages were first identified as a major cause of fermentation failure in the dairy industry, researchers have been struggling to develop strategies to exclude them from the dairy environment. Over 70 years of research has led to huge improvements in the consistency and quality of fermented dairy products, while also facilitating an appreciation of the beneficial properties of bacteriophages with respect to dairy product development. With specific reference to Lactococcus lactis and cheese production, this review outlines some recently reported novel methods aimed at limiting the bacteriophage infection as well as highlighting some beneficial aspects of bacteriophage activity.
authors.affiliation: Department of Microbiology, National University of Ireland, Cork, Ireland.
authors.forename: Stephen
authors.initials: S
authors.lastname: Mc Grath
authors.forename: Gerald F
authors.initials: GF
authors.lastname: Fitzgerald
authors.forename: Douwe
authors.initials: D
authors.lastname: van Sinderen
mesh_terms: D000818:Animals; D001435:Bacteriophages / Q000502:physiology*; D002417:Cattle; D003611:Dairy Products / Q000821:virology; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology / Q000639:trends*; D008892:Milk / Q000378:metabolism* / Q000821:virology*