Natural gene transfer leads to phage-resistant bacteria From: Emerging Food R&D Report | Date: July 1, 1995 | COPYRIGHT 1995 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

The attack by bacteriophages on lactococcal starter cultures continues to be a significant problem facing the dairy industry. Addressing this problem, scientists at North Carolina State University (Department of Food Science, Box 7624, Raleigh, NC 27695) are using genetic strategies to construct bacterial strains that resist phages during fermentations. They have characterized naturally-occurring phage-insensitive strains and found them to harbor multiple defense systems that act at different points of the lytic cycle to prevent the adsorption, infection or replication of virulent ...

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