REVIEW. Streptococcus thermophilus bacteriophages

Autores
Quiberoni, Andrea del Lujan; Moineau, S.; Rousseau, G.; Reinheimer, Jorge Alberto; Ackermann, H.-W.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
For several decades, lactic acid bacteria have been extensively used on an industrial scale in the food industry. This success also created several technological problems, bacteriophage contamination being one of the most acute. Over the last 55 years, studies from Europe, North America, and Argentina reported the isolation of at least 345 bacteriophages infecting Streptococcus thermophilus starter cultures. Of the various milk fermentation processes, cheese making is by far the most sensitive to phage infections. High thermal resistance, short latent periods and large burst size were reported for these bacterial viruses. Phages with such characteristics are primed to thrive in this dynamic environment, lysing bacterial cultures and generating low-quality fermented products. To date, all S. thermophilus phages are members of the Siphoviridae family and the Caudovirales order. Their double-stranded DNA genomes vary from 29 to 43 kbp in size. The phages seem to be related in various ways and appear to constitute a polythetic phage species that is divided in two large groups based on the mode of DNA packaging, named cos and pac types, respectively. Comparative analyses have shown that S. thermophilus phage genomes are similarly organized into distinct modular regions and allow the detection of a core genome region.  Several PCR-based techniques have been designed to detect them in cheese whey and milk samples. Similar S. thermophilus phages are globally distributed and endemic in specific dairy environments. The biogeography of S. thermophilus phages reinforces their current classification.
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Moineau, S.. Laval University; Canadá
Fil: Rousseau, G.. Laval University; Canadá
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ackermann, H.-W.. Laval University; Canadá
Materia
STREPTOCOCCUS THERMOPHILUS
SIPHOVIRIDAE
BACTERIOPHAGE
DAIRY INDUSTRY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/101218
Acceder
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network_name_str CONICET Digital (CONICET)
spelling REVIEW. Streptococcus thermophilus bacteriophagesQuiberoni, Andrea del LujanMoineau, S.Rousseau, G.Reinheimer, Jorge AlbertoAckermann, H.-W.STREPTOCOCCUS THERMOPHILUSSIPHOVIRIDAEBACTERIOPHAGEDAIRY INDUSTRYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2For several decades, lactic acid bacteria have been extensively used on an industrial scale in the food industry. This success also created several technological problems, bacteriophage contamination being one of the most acute. Over the last 55 years, studies from Europe, North America, and Argentina reported the isolation of at least 345 bacteriophages infecting Streptococcus thermophilus starter cultures. Of the various milk fermentation processes, cheese making is by far the most sensitive to phage infections. High thermal resistance, short latent periods and large burst size were reported for these bacterial viruses. Phages with such characteristics are primed to thrive in this dynamic environment, lysing bacterial cultures and generating low-quality fermented products. To date, all S. thermophilus phages are members of the Siphoviridae family and the Caudovirales order. Their double-stranded DNA genomes vary from 29 to 43 kbp in size. The phages seem to be related in various ways and appear to constitute a polythetic phage species that is divided in two large groups based on the mode of DNA packaging, named cos and pac types, respectively. Comparative analyses have shown that S. thermophilus phage genomes are similarly organized into distinct modular regions and allow the detection of a core genome region.  Several PCR-based techniques have been designed to detect them in cheese whey and milk samples. Similar S. thermophilus phages are globally distributed and endemic in specific dairy environments. The biogeography of S. thermophilus phages reinforces their current classification.Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Moineau, S.. Laval University; CanadáFil: Rousseau, G.. Laval University; CanadáFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Ackermann, H.-W.. Laval University; CanadáElsevier2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101218Quiberoni, Andrea del Lujan; Moineau, S.; Rousseau, G.; Reinheimer, Jorge Alberto; Ackermann, H.-W.; REVIEW. Streptococcus thermophilus bacteriophages; Elsevier; International Dairy Journal; 20; 10; 10-2010; 657-6640958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2010.03.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:40:58Zoai:ri.conicet.gov.ar:11336/101218instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:40:58.808CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv REVIEW. Streptococcus thermophilus bacteriophages
title REVIEW. Streptococcus thermophilus bacteriophages
spellingShingle REVIEW. Streptococcus thermophilus bacteriophages
Quiberoni, Andrea del Lujan
STREPTOCOCCUS THERMOPHILUS
SIPHOVIRIDAE
BACTERIOPHAGE
DAIRY INDUSTRY
title_short REVIEW. Streptococcus thermophilus bacteriophages
title_full REVIEW. Streptococcus thermophilus bacteriophages
title_fullStr REVIEW. Streptococcus thermophilus bacteriophages
title_full_unstemmed REVIEW. Streptococcus thermophilus bacteriophages
title_sort REVIEW. Streptococcus thermophilus bacteriophages
dc.creator.none.fl_str_mv Quiberoni, Andrea del Lujan
Moineau, S.
Rousseau, G.
Reinheimer, Jorge Alberto
Ackermann, H.-W.
author Quiberoni, Andrea del Lujan
author_facet Quiberoni, Andrea del Lujan
Moineau, S.
Rousseau, G.
Reinheimer, Jorge Alberto
Ackermann, H.-W.
author_role author
author2 Moineau, S.
Rousseau, G.
Reinheimer, Jorge Alberto
Ackermann, H.-W.
author2_role author
author
author
author
dc.subject.none.fl_str_mv STREPTOCOCCUS THERMOPHILUS
SIPHOVIRIDAE
BACTERIOPHAGE
DAIRY INDUSTRY
topic STREPTOCOCCUS THERMOPHILUS
SIPHOVIRIDAE
BACTERIOPHAGE
DAIRY INDUSTRY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv For several decades, lactic acid bacteria have been extensively used on an industrial scale in the food industry. This success also created several technological problems, bacteriophage contamination being one of the most acute. Over the last 55 years, studies from Europe, North America, and Argentina reported the isolation of at least 345 bacteriophages infecting Streptococcus thermophilus starter cultures. Of the various milk fermentation processes, cheese making is by far the most sensitive to phage infections. High thermal resistance, short latent periods and large burst size were reported for these bacterial viruses. Phages with such characteristics are primed to thrive in this dynamic environment, lysing bacterial cultures and generating low-quality fermented products. To date, all S. thermophilus phages are members of the Siphoviridae family and the Caudovirales order. Their double-stranded DNA genomes vary from 29 to 43 kbp in size. The phages seem to be related in various ways and appear to constitute a polythetic phage species that is divided in two large groups based on the mode of DNA packaging, named cos and pac types, respectively. Comparative analyses have shown that S. thermophilus phage genomes are similarly organized into distinct modular regions and allow the detection of a core genome region.  Several PCR-based techniques have been designed to detect them in cheese whey and milk samples. Similar S. thermophilus phages are globally distributed and endemic in specific dairy environments. The biogeography of S. thermophilus phages reinforces their current classification.
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Moineau, S.. Laval University; Canadá
Fil: Rousseau, G.. Laval University; Canadá
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Ackermann, H.-W.. Laval University; Canadá
description For several decades, lactic acid bacteria have been extensively used on an industrial scale in the food industry. This success also created several technological problems, bacteriophage contamination being one of the most acute. Over the last 55 years, studies from Europe, North America, and Argentina reported the isolation of at least 345 bacteriophages infecting Streptococcus thermophilus starter cultures. Of the various milk fermentation processes, cheese making is by far the most sensitive to phage infections. High thermal resistance, short latent periods and large burst size were reported for these bacterial viruses. Phages with such characteristics are primed to thrive in this dynamic environment, lysing bacterial cultures and generating low-quality fermented products. To date, all S. thermophilus phages are members of the Siphoviridae family and the Caudovirales order. Their double-stranded DNA genomes vary from 29 to 43 kbp in size. The phages seem to be related in various ways and appear to constitute a polythetic phage species that is divided in two large groups based on the mode of DNA packaging, named cos and pac types, respectively. Comparative analyses have shown that S. thermophilus phage genomes are similarly organized into distinct modular regions and allow the detection of a core genome region.  Several PCR-based techniques have been designed to detect them in cheese whey and milk samples. Similar S. thermophilus phages are globally distributed and endemic in specific dairy environments. The biogeography of S. thermophilus phages reinforces their current classification.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/101218
Quiberoni, Andrea del Lujan; Moineau, S.; Rousseau, G.; Reinheimer, Jorge Alberto; Ackermann, H.-W.; REVIEW. Streptococcus thermophilus bacteriophages; Elsevier; International Dairy Journal; 20; 10; 10-2010; 657-664
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101218
identifier_str_mv Quiberoni, Andrea del Lujan; Moineau, S.; Rousseau, G.; Reinheimer, Jorge Alberto; Ackermann, H.-W.; REVIEW. Streptococcus thermophilus bacteriophages; Elsevier; International Dairy Journal; 20; 10; 10-2010; 657-664
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2010.03.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.216834

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