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 …

Within this first part of the two-part series on phage manufacturing, we will give an overview
of the process leading to bacteriophages as a drug substance, before covering the …

Environmental bacteria host an enormous number of prophages, but their diversity and
natural functions remain largely elusive. Here, we investigate prophage activity and diversity …

It is widely believed that microorganisms belonging to L. casei group can have positive
effects on the human body. Therefore, these bacteria are used in many industrial processes …

Bacteriophages represent the main microbiological threat for the manufacture of fermented
foods. The dairy industry is the most affected by this problem, as phages are naturally …

Lactobacillus rhamnosus Pen is a human endogenous strain used for the production of
probiotic formula, which is effective in the prevention of antibiotic-associated diarrhoea. Our …

The plant microbiome harbors an enormous diversity of fungi, bacteria, and viruses, but little
is known on the diversity and function of prophages harbored within plant-associated …

This chapter covers methodologies currently in use for the selection and analysis of lactic
acid bacteria (LAB) strains to be employed as starter cultures in dairy fermentations. The …

A total of 49 strains of Lacticaseibacillus were screened for the presence of CRISPR-Cas
systems. Type II-A CRISPR-Cas loci were sequenced for 8 Lacticaseibacillus paracasei and …

Bactérias ácido láticas (BAL) constituem um grupo de microrganismos amplamente
distribuídos em alimentos e na microbiota de humanos e animais. Ao longo das décadas …