The phage life cycle is a multi-stage process initiated by the recognition and attachment of
the virus to its bacterial host. This adsorption step depends on the specific interaction …

Bacteriophages (or phages) represent one of the most persistent threats to food
fermentations, particularly large-scale commercial dairy fermentations. Phages infecting …

ABSTRACT The Gram-positive bacterium Lactococcus lactis, used for the production of
cheeses and other fermented dairy products, falls victim frequently to fortuitous infection by …

Bacteriophage infection of lactic acid bacteria (LAB) is one of the most significant causes of
inconsistencies in the manufacture of fermented foods, affecting production schedules and …

Phages play key roles in the pathogenicity and adaptation of the human pathogen
Staphylococcus aureus. However, little is known about the molecular recognition events that …

With increasing numbers of 3D structures of bacteriophage components, combined with
powerful in silico predictive tools, it has become possible to decipher the structural assembly …

Cheese production is a global biotechnological practice that is reliant on robust and
technologically appropriate starter and adjunct starter cultures to acidify the milk and impart …

Lactobacillus casei is a Gram positive lactic acid bacterium used in dairy fermentations and
present in the normal human gut microbiota. Certain strains are recognized as probiotics …

Bacteriophage replication requires specific host‐recognition. Some siphophages harbour a
large complex, the baseplate, at the tip of their non‐contractile tail. This baseplate holds …

Background Despite continuous research efforts, bacterio (phages) infecting Lactococcus
lactis starter strains persist as a major threat to dairy fermentations. The lactococcal P335 …