CHEESE SAFETY AND QUALITY: PHAGES OF LACTIC ACID BACTERIA
DOI:
https://doi.org/10.31073/foodresources2024-23-25Keywords:
bacteriophages, lactic acid bacteria, cheese making, phagolysisAbstract
Subject. The industrial production of dairy fermented products inevitably faces the problems of fermentation disorders caused by bacterial viruses - bacteriophages (or phages) active on fermenting cultures. Phages cause the greatest damage to cheesemaking, which is related to the peculiarities of cheese production and the biology of these viruses. The article analyzes modern literature devoted to the problem of prevention of fermentation disorders during cheese production. The subject of the research was modern data on the peculiarities of the biology of phages of lactic acid bacteria (LAB) and their coexistence with host bacteria; information on the sources of phage contamination of production, the influence of technological operations during cheese production on the reproduction and accumulation of phages, methods of their detection and the development of new approaches to phage control in production. Purpose. Analytical review of current scientific information on the biology of MCD phages and their coexistence with host bacteria, as well as approaches to phage control in production. Methods. We used an analytical method, analyzed information from databases: PubMed, Scopus, Web of Sciences, and used the results of our own research. Results. The main source of phages for production is raw milk, in which they can be in the form of virions or prophages in the genomes of host bacteria. Due to the presence and great diversity of phages in the natural ecosystems of raw milk, it is almost impossible to prevent their entry and ensure the absence of phages in production. Since the presence of phages in the environment of dairy plants is inevitable, the efforts of researchers are directed to the development of effective phage control mechanisms, rather than to the complete elimination of viruses. Modern methods of phage control in production include: the use of direct application starters containing phage-resistant phage-unmatched strains of the LAB, the introduction of rotation schemes of leavening preparations, conducting phage monitoring, prevention of aerosol formation and air conditioning, thorough cleaning of places where serum is obtained and tanks for its storage, compliance with requirements sanitation and hygiene, use of disinfectants with antiphage action. The presence of various sources of phage contamination combined with the high genetic flexibility of phages makes these viruses a permanent problem in the production of fermented dairy products, which requires constant monitoring and research to develop new approaches to phage control, as well as the development of new technologies for extracting phages from raw materials, production by-products, air, and equipment. Scope of research result. Cheese and dairy factories.
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