Longitudinal Study of <i>Lactococcus</i> Phages in a Canadian Cheese Factory-Reference-Cited by-同舟云学术

Longitudinal Study of Lactococcus Phages in a Canadian Cheese Factory

Published:2023-05-31 Issue:5 Volume:89 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Jolicoeur Alice P.¹²^ORCID,Lemay Marie-Laurence¹²³,Beaubien Elyse¹²,Bélanger Jessy¹²,Bergeron Claudia¹²,Bourque-Leblanc Françoise¹²,Doré Laurie¹²,Dupuis Marie-Ève¹²,Fleury Audrey¹²,Garneau Josiane E.¹²,Labrie Simon J.¹²,Labrie Steve¹²,Lacasse Geneviève¹²,Lamontagne-Drolet Marianne¹²,Lessard-Hurtubise Roxanne¹²,Martel Bruno¹²,Menasria Rym¹²,Morin-Pelchat Rachel¹²,Pageau Gabrielle¹²,Samson Julie E.¹²,Rousseau Geneviève M.¹²,Tremblay Denise M.¹²⁴,Duquenne Manon⁵,Lamoureux Maryse⁵,Moineau Sylvain¹²⁴^ORCID

Affiliation:

1. Département de biochimie, de microbiologie et de bio-informatique, Faculté des sciences et de génie, Université Laval, Québec City, Québec, Canada

2. Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Université Laval, Québec City, Québec, Canada

3. Département de microbiologie, infectiologie et immunologie, Faculté de médecine, Université de Montréal, Montréal, Québec, Canada

4. Félix d’Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec City, Québec, Canada

5. Agropur Cooperative, Saint-Hubert, Québec, Canada

Abstract

Although lactococcal phages have been observed in cheese production settings for almost a century, few longitudinal studies have been performed. This 20-year study describes the close monitoring of dairy lactococcal phages in a cheddar cheese factory.

Funder

Gouvernement du Canada | Natural Sciences and Engineering Research Council of Canada

Novalait

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.00421-23

Reference58 articles.

1. Elevation of Lactococcus lactis subsp. cremoris to the species level as Lactococcus cremoris sp. nov. and transfer of Lactococcus lactis subsp. tructae to Lactococcus cremoris as Lactococcus cremoris subsp. tructae comb. nov.

2. Flavor and Texture in Cheddar Cheese. I. Role of Mixed Strain Lactic Starter Cultures