Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods
| dc.contributor.author | White, Kelsey | en |
| dc.contributor.author | Yu, Jun-Hyeok | en |
| dc.contributor.author | Eraclio, Giovanni | en |
| dc.contributor.author | Dal Bello, Fabio | en |
| dc.contributor.author | Nauta, Arjen | en |
| dc.contributor.author | Mahony, Jennifer | en |
| dc.contributor.author | van Sinderen, Douwe | en |
| dc.contributor.funder | Science Foundation Ireland | en |
| dc.contributor.funder | Irish Research Council | en |
| dc.date.accessioned | 2023-11-29T15:48:38Z | |
| dc.date.available | 2023-11-29T15:48:38Z | |
| dc.date.issued | 2022 | en |
| dc.description.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. | en |
| dc.description.sponsorship | Irish Research Council (Enterprise Partnership Scheme (No. EPSPG/2020/12; EPSPG/2020/42) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Published Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.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 | en |
| dc.identifier.doi | 10.20517/mrr.2021.04 | en |
| dc.identifier.endpage | 19 | en |
| dc.identifier.issued | 3 | en |
| dc.identifier.journaltitle | Microbiome Research Reports | en |
| dc.identifier.startpage | 1 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/15280 | |
| dc.identifier.volume | 1 | en |
| dc.language.iso | en | en |
| dc.publisher | OAE Publishing | en |
| dc.relation.ispartof | Microbiome Research Reports | en |
| dc.relation.project | info:eu-repo/grantAgreement/SFI/SFI Starting Investigator Research Grant (SIRG)/15/SIRG/3430/IE/Phage-host interactome of the dairy bacterium Streptococcus thermophilus (PHIST)/ | en |
| dc.relation.project | info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/ | en |
| dc.rights | © The Author(s) 2022. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, sharing, adaptation, distribution and reproduction in any medium or format, for any purpose, even commercially, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject | Bacteriophage | en |
| dc.subject | Phageome | en |
| dc.subject | Prophage | en |
| dc.subject | Fermented foods | en |
| dc.subject | Metagenome | en |
| dc.subject | Receptor | en |
| dc.subject | Anti-phage activity | en |
| dc.title | Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods | en |
| dc.type | Article (peer-reviewed) | en |
| dc.type | journal-article | en |
