Use of bacteriophage-derived peptides to delay phage infections

Hicks, C.L.; Clark-Safko, P.A.; Surjawan, I.; O'leary, J.

doi:10.1016/j.foodres.2003.09.009

Cited by 11 publications

(4 citation statements)

References 25 publications

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“…However, some bacterial strains showed a delayed growth and acidification profile, possibly due to the buffer ability of the added phosphates. Another technology used purified phage peptides as an additive to protect a lactococcal culture, though phages were not inactivated 114 . The peptides were able to extend the growth of Lactococcus culture in phage-containing L-M17 medium and milk.…”

Section: Control Strategies In Dairy Plantsmentioning

confidence: 99%

Bacteriophages and dairy fermentations

2012

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This review highlights the main strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the factors influencing bacterial activities, the sources of phage contamination, the methods available to detect and quantify phages, as well as practical solutions to limit phage dispersion through an adapted factory design, the control of air flow, the use of adequate sanitizers, the restricted used of recycled products, and the selection and growth of bacterial cultures.

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Section: Control Strategies In Dairy Plantsmentioning

confidence: 99%

Bacteriophages and dairy fermentations

2012

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“…Different components can be added to create a phage-inhibitory medium with variable efficiency. Purified peptides isolated from a lactococcal phage and added to a culture slightly prolonged the growth of the culture in milk, but did not inactivate the phages [ 96 ]. The multiplication of some LAB phages was also shown to be calcium-dependent.…”

Section: Controlmentioning

confidence: 99%

Bacteriophages of lactic acid bacteria and their impact on milk fermentations

2011

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Every biotechnology process that relies on the use of bacteria to make a product or to overproduce a molecule may, at some time, struggle with the presence of virulent phages. For example, phages are the primary cause of fermentation failure in the milk transformation industry. This review focuses on the recent scientific advances in the field of lactic acid bacteria phage research. Three specific topics, namely, the sources of contamination, the detection methods and the control procedures will be discussed.

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“…Both of these methods are also trialed for COVID-19 diagnostics as well [57,58]. Lastly, phages and biologics will possibly play an important role in dealing with viral infection in general [16,[59][60][61][62]. An improved and updated bioinformatics pipeline should be devised to comprehend the potential role of phages and biologics in biomedical applications.…”

Section: Outlook: Bioinformatics As Instrument To Resolve Biomedical ...mentioning

confidence: 99%

Introductory Chapter: Current Landscape of Animal and Human Virus Treatments

Aditya Parikesit

2023

Infectious Diseases

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Use of bacteriophage-derived peptides to delay phage infections

Cited by 11 publications

References 25 publications

Bacteriophages and dairy fermentations

Bacteriophages and dairy fermentations

Bacteriophages of lactic acid bacteria and their impact on milk fermentations

Introductory Chapter: Current Landscape of Animal and Human Virus Treatments

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