Results 201 to 210 of about 150,978 (251)
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Phage resistance in lactic acid bacteria
Biochimie, 1988The interactions between lactic acid bacteria and their phages are commercially significant. Current research has focused on the elucidation of the mechanisms and genetics of phage resistance. Phage resistance genes have been linked to plasmid DNA for Streptococcus lactis and Streptococcus cremoris, and preliminary studies suggest the operation of ...
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Transformation of phage-resistance inBacillus subtilis
Experientia, 1969Mit Hilfe von extrahierter DNS wurde der genetische «Marker» der Phagenresistenz auf phagensensible Bakterien ubertragen.
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Studies on a smooth phage resistant variant of Brucella abortus II. Mechanism of phage resistance.
British journal of experimental pathology, 1976The properties of a smooth phage resistant variant of Brucella abortus were studied in an attempt to determine the mechanism of phage resistance. This strain was fully capable of adsorbing phage but penetration, and hence replication, did not occur.
M J, Corbel, J A, Morris
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Applications of phage resistance in lactic acid bacteria
Antonie van Leeuwenhoek, 1999For the past twenty years, our understanding of phage-host interactions in Lactococcus lactis has led to the discovery of innate anti-phage systems. The advent of biotechnology allowed the characterization of these natural plasmid-encoded defense mechanisms and their transfer into industrial strains.
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The Genetics of Phage Resistance in Lactococcus lactis
2003Because of the nature of the cheese fermentation process, bacteriophage problems continue to appear in the Cheddar cheese industry, resulting in slowed or failed fermentation tanks and substantial economic losses. Extensive research in this area has lead to a vast accumulation of genetic information on Lactococcus lactis, the mechanisms by which it ...
Shirley A. Walker, Todd R. Klaenhammer
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CRISPR: New Horizons in Phage Resistance and Strain Identification
Annual Review of Food Science and Technology, 2012Bacteria have been widely used as starter cultures in the food industry, notably for the fermentation of milk into dairy products such as cheese and yogurt. Lactic acid bacteria used in food manufacturing, such as lactobacilli, lactococci, streptococci, Leuconostoc, pediococci, and bifidobacteria, are selectively formulated based on functional ...
Rodolphe, Barrangou, Philippe, Horvath
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Phage-resistant bacteria : curse or blessing?
2022New therapies such as bacteriophage therapy are needed to fight life-threatening infections as antibiotic therapy is progressively more limited due to resistance emergence. Phages and bacteria have co-evolved for ages so even though we know bacteria naturally develop resistance against phage infection, so do phages through counteradaptation mechanisms.
Cortés Hernández, Mar P. +1 more
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Dairy bacteriophages and phage resistance
2008Lactic acid bacteria (LAB) have been the focus of substantial research due to their economic importance in food fermentation. Bacteriophage infection leads to the lysis of starter cells, thereby interrupting the fermentation. The consequence of a phage infection is therefore a fermentation delay, an alteration of the product quality and, in severe ...
Binetti, Ana Griselda +2 more
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Investigation of a phage resistant
MGG Molecular & General Genetics, 1996Steve Grkovic, H. K. Mahanty
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Antibiotic Resistance in the Patient With Cancer: Escalating Challenges and Paths Forward
Ca-A Cancer Journal for Clinicians, 2021Amila K Nanayakkara, David E Greenberg
exaly