Cell Wall Glycans Mediate Recognition of the Dairy Bacterium Streptococcus thermophilus by Bacteriophages

• Paula Szymczak ^[1] ; Sérgio Raposo Filipe ^[3] ; Gonçalo Covas ^[2] ; Finn Kvist Vogensen ^[1] ; Ana Rute Neves ^[4] ; Thomas Janzen ^[4]
  1. [1] University of Copenhagen

     University of Copenhagen

     Dinamarca

     
  2. [2] Universidade Nova de Lisboa

     Universidade Nova de Lisboa

     Socorro, Portugal

     
  3. [3] cUCIBIO-REQUIMTE, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal; dLaboratory of Bacterial Cell Surfaces and Pathogenesis, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
  4. [4] aBacterial Physiology, R&D Microbial Platform, Chr. Hansen A/S, Hørsholm, Denmark

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• Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 84, Nº 23, 2018
• Idioma: inglés
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• Resumen

  • Streptococcus thermophilus is widely used in starter cultures for cheese and yoghurt production. During dairy fermentations, infections of bacteria with bacteriophages result in acidification failures and a lower quality of the final products. An understanding of the molecular factors involved in phage-host interactions, in particular, the phage receptors in dairy bacteria, is a crucial step for developing better strategies to prevent phage infections in dairy plants.