Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods

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Date
2022
Authors
White, Kelsey
Yu, Jun-Hyeok
Eraclio, Giovanni
Dal Bello, Fabio
Nauta, Arjen
Mahony, Jennifer
van Sinderen, Douwe
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OAE Publishing
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Abstract
Food fermentation relies on the activity of robust starter cultures, which are commonly comprised of lactic acid bacteria such as Lactococcus and Streptococcus thermophilus. While bacteriophage infection represents a persistent threat that may cause slowed or failed fermentations, their beneficial role in fermentations is also being appreciated. In order to develop robust starter cultures, it is important to understand how phages interact with and modulate the compositional landscape of these complex microbial communities. Both culture-dependent and -independent methods have been instrumental in defining individual phage-host interactions of many lactic acid bacteria (LAB). This knowledge needs to be integrated and expanded to obtain a full understanding of the overall complexity of such interactions pertinent to fermented foods through a combination of culturomics, metagenomics, and phageomics. With such knowledge, it is believed that factory-specific detection and monitoring systems may be developed to ensure robust and reliable fermentation practices. In this review, we explore/discuss phage-host interactions of LAB, the role of both virulent and temperate phages on the microbial composition, and the current knowledge of phageomes of fermented foods.
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Keywords
Bacteriophage , Phageome , Prophage , Fermented foods , Metagenome , Receptor , Anti-phage activity
Citation
White, K., Yu, J.-H., Eraclio, G., Bello, F.D., Nauta, A., Mahony, J. and Van Sinderen, D. (2022) ‘Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods’, Microbiome Research Reports, 1(3), 19pp. doi: 10.20517/mrr.2021.04