Research progress on function and role of bacteriophage during food fermentation
Phage is a general term for a class of viruses that can specifically infect bacteria,fungi,and other microorganisms.The unique production process of traditional fermented foods creates a complex and diverse microbial system;thus,it is an ideal living environment for phages.Phages origi-nating from food ingredients or fermentation environments may lead to fermentation failure,but they also positively affect the microbial community succession in the system,the production of flavor substances,and the inhibition of spoilage bacteria.In this review,the harmful and beneficial aspects of phages found in fermented food were discussed,and the phage control measures and detection methods were comprehensively summarized.It would provide guidance and reference for better control the fermentation process and in-depth exploration of the microbial community structure and function in fermented food.
phagefermented foodmicroorganismfunction and roledetection method
万方数据
维普
